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Sundae · 08-21-2010, 10:56 AM

I have no slow cooker, I'm afraid.

And Jinx - it's probably the way I've been searching, but every recipe I've seen has been oven only. Oh, except for The River Cafe one (English) which was in a pot. Brining is a step too far for me, sorry.

ETA - that recipe does seem to fit the pattern though. Plan is to whack the oven up as high as it will go. Rub salt into the scores. Put in the pork, and immediately reset the oven to 100 degrees (C). Leave for 8 hours. If necessary put the heat back up to crisp the crackling (it will have to go back up to roast the potatoes anyway). I'm thinking 30 mins uncovered at the start, then 30 mins uncovered at the end. And trust the fat to preserve the moisture.

08-21-2010, 10:56 AM	#4
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	I have no slow cooker, I'm afraid. And Jinx - it's probably the way I've been searching, but every recipe I've seen has been oven only. Oh, except for The River Cafe one (English) which was in a pot. Brining is a step too far for me, sorry. ETA - that recipe does seem to fit the pattern though. Plan is to whack the oven up as high as it will go. Rub salt into the scores. Put in the pork, and immediately reset the oven to 100 degrees (C). Leave for 8 hours. If necessary put the heat back up to crisp the crackling (it will have to go back up to roast the potatoes anyway). I'm thinking 30 mins uncovered at the start, then 30 mins uncovered at the end. And trust the fat to preserve the moisture. Last edited by Sundae; 08-21-2010 at 11:01 AM.