Boneless pork leg in a slow cooker.....any recipes?

[ItsTheOnlyWayToLive]

I've found many slow cooker recipes for pork using certain joints (tenderloin, shoulder etc), but not using a pork leg.

Was wondering if the leg needs to be done in a conventional oven instead?

Dh has bought a boneless leg, and I don't want to waste it.

Any ideas would be gratefully received

Oooh lovely! Do you want to cook it whole or are you going to dice the meat up?

If the former, I'd probably put some onion or shallot, apple and a bit of cider in with it.

If the latter, I'd be either doing something similar, or going for a curry recipe.

Hi BIWI, was thinking of cooking it whole, for a 2-dayer, first day a roast, and 2nd day in a sauce or something. Never thought about a pork curry....hmmmmm

I am a big slow cooker fan, but i tried a pork shoulder trying to make pulled pork and it took hours wand was not that great.

What i do recommend is a bake in the oven bag with spices. (I live in france so use a local make) but this sort of thing is similar.

Cook the loin in the bag then switch oven off and leave to cook in the residual heat (a couple of hours). Make sure you squeeze the bag a bit to get the steam out. It comes out really tender and you have a bag full of ready made gravy.

(I also use the bags to roast chickens - they are just falling off the bone - yum!)

Thanks squidgymummy, that is another option to think about

I've become a slow cooker fan and use it a lot. I think my poor conventional oven is ready to do star jumps round the kitchen shouting 'remember me?' if I don't use it again soon.

I did actually think about doing it 'pulled pork' style too. I have a few recipes for that, shame it didn't work for you.

Pulled pork sandwiches is a great supper if its good quality coat with honey and mustard and roast on a low heat for 3 hours then tear and serve with apple sauce and stuffing in baps or you could slice some white onions cover with stock and place the pork on top of the onions slow roast again but you'll gave a great gravy

Thanks bums, pulled pork was an option, and fancy doing it in the future. What joint did you use?

We've already cooked a pork joint in the SC (can't remember which it was) following a recipe with cider and was quite disappointed. Our thoughts were that different parts of an animal produced different types of tenderness etc and are good for certain recipes IYSWIM.

We were thinking of just bunging it in with a very tiny amount of pork stock and wholegrain mustard, and cooking it on low for 8 hours.

Leg or shoulder is good

Oooh, shoulder or leg...well I might go for the pulled pork option after all, bums.

Coconutty, I put a lot of liquid in my last pork dish in the SC, (cider and pork stock) as per a recipe I followed, but found it to be disappointing.

BUT.....having said that, a couple of other people said it didn't turn out great for them either.

The next time I try pirk on its own, I'm just going to put cooking apples and brown sugar with the joint and thats it.

My mind is on the pulled pork option this time around though

pirc?? Pork !