I've fucked up my roast pork - please help

(22 Posts)
catinb00tz Sun 10-Jan-21 17:27:03

I've always been shit at cooking pork but thought I'd give it a go again today.

DS1 had to go to work at 5 so cooked it for the right time to be ready @ 4.30. Checked cooking time, left it to rest, carved it. Dry as fuck.

Then everyone else said they were not hungry so I wrapped it in foil. Just checked. Still has the texture of shoe leather.

Now in desperation I've carved it and put it in the slow cooker on low. Is it over cooked or undercooked? What can I do?

OP’s posts: |
AdditionalCharacter Sun 10-Jan-21 17:28:34

Gravy, lots of gravy.

ShalomToYouJackie Sun 10-Jan-21 17:35:38

If it's dry then I wouldn't cook it any further!

HalfShrunkMoreToGo Sun 10-Jan-21 17:37:02

If it's dry it's over cooked. I'd be tempted to soak in some kind of gravy overnight and then pop it in a pie case and hope for the best.

SofiaAmes Sun 10-Jan-21 17:39:49

What cut of pork did you use? Have you tried using a meat thermometer. You can get one off Amazon for not much money. I am an excellent cook and always use a meat thermometer for roasts and/or pretty much every type of meat.

Nancylovesthecock Sun 10-Jan-21 17:41:11

OK, I need more information. What cut was it. How heavy was the joint and exactly how long and on what temp did you cook it for?

I cooked a 1kg piece of pork shoulder today for 4 hours. First 30 minutes on high for the crackling and then turned down to gas mark 4 for the next 3.5 hours. Rested for 2 wrapped in foil (after taking the crackling off)


Nancylovesthecock Sun 10-Jan-21 17:43:17

In to a pre-heated oven on high I should add.


boredinthouse Sun 10-Jan-21 17:43:55

Get it out the slow cooker, it doesn't need any longer!

PistolKnight Sun 10-Jan-21 17:50:11

How long did you cook it for /weight, I normally do it for 6 hrs ish like this


Or in the instant pot.

catinb00tz Sun 10-Jan-21 17:56:47

@Nancylovesthecock it is 1.5kg I cooked it for two hours the crackling has come out banging

OP’s posts: |
catinb00tz Sun 10-Jan-21 17:57:45

You rested it for 2 hours?

It's a shoulder

OP’s posts: |
YippeeKayakOtherBuckets Sun 10-Jan-21 17:59:09

I always always slow cook pork. Unless it’s loin, but I wouldn’t buy that on purpose.

Hot for half an hour for crackling and then all day on about 140. It’s never failed.

JWrecks Sun 10-Jan-21 18:01:46

I don't know if or how you can re-moisturise it, but you could always pull/chop it up, slather it in BBQ sauce, and make pulled pork sandwiches.

And yes, you do need to let it rest for a bit (i do about 1 hour) before touching it AT ALL. It makes an incredible difference in moisture! Bit late for that now, but for next time...

Neighneigh Sun 10-Jan-21 18:06:02

Got any cider? Boil some off and make a kind of glaze thing and fry them in it (can you tell I failed home ec)

Nancylovesthecock Sun 10-Jan-21 18:09:32

You haven't cooked anywhere near long enough! This is why it's tough and sounds like you cooked it on too high a heat which is why it's dry.

Yes I rest it for 2 hours.

UpShutTheFuck Sun 10-Jan-21 18:13:54

If you rest it for 2 hours then surely it is cold?

Nancylovesthecock Sun 10-Jan-21 18:17:32


If you rest it for 2 hours then surely it is cold?

No, you take the crackling off and wrap in foil and a teatowel. Perfectly hot but soft and juicy.

Mominatrix Sun 10-Jan-21 18:17:51

I agree that you haven’t let it cook long enough. I’d braise it with some liquids (stock, cider) and aromatics in the low on low for 3 hours ish. It should be salvageable.

drumst1ck Sun 10-Jan-21 18:22:25

No tips on how to salvage sorry! But I always do my pork on top of a layer of veg (carrots, butternut squash, onions etc) and it's always come out lovely and juicy. Also get super yummy veg that's soaked up the meat juices so it's a win win! 30 mins on high to do the crackling then turn it down and do it for 2 hours ish. I find covering the sides of the pan in foil where there's no meat helps keep the moisture in whilst letting the top still crisp and makes sure the veg don't get chargrilled!

UpShutTheFuck Sun 10-Jan-21 18:24:28


I need to give that a try then.

Pbbananabagel Sun 10-Jan-21 18:43:31

Yup pork should be low and slow- I do mine 30mins at 200 then cover, turn down to 140 and literally cook all day- total 6/7 hours.
Perfect and falling apart every time.

CaffeineInfusion Sun 10-Jan-21 22:28:00

Gravy covers a multitude of sins.

Gone wrong pork, mash, peas, apple sauce, thick gravy.... Sounds like a normal day in my house😁

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