I've fucked up my roast pork - please help

[catinb00tz]

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?

Gravy, lots of gravy.

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

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.

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.

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)

Beautiful.

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

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

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

www.jamieoliver.com/recipes/pork-recipes/6-hour-slow-roasted-pork-shoulder/

Or in the instant pot.

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

You rested it for 2 hours?

It's a shoulder

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.

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...

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)

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.

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

@UpShutTheFuck

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.

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.

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!

@Nancylovesthecock

I need to give that a try then.

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.

Gravy covers a multitude of sins.

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