Food Network
Home> Recipes> Pork>
Slow Cooked Pork Recipe

Slow Cooked Pork

Michael Chiarello

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Singin the Blues

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (45)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 45

Showing 1-10 of 45

Sort by:

Newest

  • on February 04, 2012

    Flag

    Great flavors! Highly recommend. Flavorful and moist.

    Since its just the two of us, I used half of a 6 pound pork roast and half the spices.
    Cooked at 275 for 3 hours in high wall casserole or dutch oven. Added 1 1/2 cups of hot chicken broth, covered tightly with foil allowing for room above the roast and cooked for another 3 hours.

    After resting time, remove the excess spices from top and reserve. Shred pork and add back to the cooking liquids. The reserved spices can be used as a base for au jus with chicken stock.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 16, 2012

    Flag

    Very good. I added smoked sausage to mine but it was hard to keep lit.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 16, 2012

    Flag

    My family loves this, we use the left overs for BBQ sandwiches!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 31, 2011

    Flag

    I make this often... decided to rate it when the stars went to 4. I put it in the oven before bed and wake to wonderful smells. I let it rest while I get ready for work, I pull the pork while it is warm and and then place it in the fridge on my way out the door. 10 hours later, I can take off the congealed fat and reheat the incredible goodness. We have a delicious pulled pork dinner w/ cornbread and slaw the first night, thenI use it in tacos, and w/ BBQ sauce in sandwiches. It gives me 3 cheap delicious meals for the family for the week.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 04, 2011

    Flag

    I want to make this tomorow. I have some questions from anyone who has made it- my pork has a thick layer of fat on, should I leave it all on or trim most of it off? Also, I need a good carolina style bbq sauce to serve it with and want to make my own? ANy recipes/suggestions? I know it should be vinegar based, not sure of what else to add. Or I could buy some..

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 13, 2011

    Flag

    Cooked this for a large family get-together. Rave reviews! Spicy, tender, easy. The rub flavored the entire pork shoulder. I used garlic powder instead of the roasted garlic. This will be a family favorite for years to come!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 09, 2011

    Flag

    Having gotten rave reviews from our quilt guild "hanging party" potluck after we hang the 250 or so quilts for our Quilt show, I love this recipe. I make the roasted garlic by breaking up a pound or so of raw garlic bulbs into a microwave safe bowl, removing just the outer paper. Give it about a cup of water, cover and microwave on high until the cloves are soft, about 10 minutes. Let it cool a bit. Then attach the power strainer attachment to the KitchenAid and squish out the soft garlic puree. The paper/fibrous parts of the garlic come out the middle and the soft garlic flesh plops into a waiting bowl. I make up a quart or so of roasted garlic puree with about 10 minutes of kitchen work and about 10 minutes of strainer washing! The resulting pork is worth the effort.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 24, 2010

    Flag

    I didn't have all the spices (chipotle so I fudged a little, with cumin and crushed red pepper. I also added olive oil to the food processor so it was a little moist when I put it on the pork. Two hours before it was done I draped it with bacon just to make sure it wouldn't be dry. It was PERFECT! Made pulled pok tacos and the family went crazy for them. DELISH!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 11, 2010

    Flag

    Make sure your pork has enough fat or your end result will be dry. The first time I made it after roasting an hour or so I added some bacon fat to the top of the pork and it was excellent. The next time I picked a very fatty shoulder and it was even better. The rub is also very good on ribs and chicken.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2010

    Flag

    Alot of people's problems with the roast being too dry may be due to either cooking the roast fat side down, or using a roast that doesn't have fat on it in the first place. The fat is what keeps the meat moist.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.