Crockpot Rosemary Garlic & Fig Glazed Rack of Pork Step-by-step instructions

Before you start

Before starting, ensure the rack of pork is fully thawed if frozen. Prepare the garlic by mincing it finely and chop the fresh rosemary to release its aromatic oils. Have your skillet, tongs, and slow cooker ready on the counter to streamline the process.

Pat the pork dry with paper towels to ensure the salt and herbs adhere properly. Gather all glaze ingredients in one place to avoid mid-cook searching, and make sure your meat thermometer is calibrated and ready for the final temperature check.

Instructions

Preparation and Searing

1. 1Prepare and Sear the Pork
   Rub the rack of pork thoroughly with the crushed garlic, minced rosemary, and sea salt. Heat a large skillet over medium-high heat and sear the pork on all sides until browned. Remove from the skillet and place the rack into the ceramic Crockpot insert.
   Look for The pork should have a golden-brown crust on the exterior surfaces.
   Tip Ensure the pork is patted dry before seasoning to achieve a better sear.

At the end of this phase, the pork should have an even, golden-brown crust from the skillet. The garlic and rosemary should be fragrant and adhered to the surface of the meat. The pork is now ready to be transferred to the slow cooker. Ensure the skillet is hot enough to achieve the browning quickly so the interior of the pork remains cool before the long, slow cook begins.

Slow Cooking

2. 2Glaze and Slow Cook
   In a small bowl, whisk together the black mission fig jam, balsamic vinegar, and chicken stock. Brush the mixture generously over the seared rack of pork. Cover the Crockpot with the lid and set to cook on LOW for 5 hours.
   Look for The glaze will begin to bubble and reduce into a thick, syrupy consistency.
   Tip Do not lift the lid during the first few hours to maintain the steady heat.

During the slow-cooking phase, the aromas of rosemary and balsamic should fill the kitchen. The glaze will begin to thicken and darken, and the pork will release its natural juices, which mingle with the fig and vinegar.

You should see the glaze bubbling gently around the edges of the meat. Ensure the lid remains tightly closed to maintain the necessary moisture levels throughout the long simmering process.

Final Reduction and Carving

3. 3Final Reduction and Carving
   Once the cooking time is complete, verify that the center of the pork has reached an internal temperature of 145°F (63°C). Remove the pork to a cutting board, let it rest for at least 10 minutes, and carve into individual chops. Serve with the warm fig-rosemary jus spooned over the top.
   Look for The pork is done when the meat is tender and easily slices between the bones.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use the leftover juices in the pot as a concentrated sauce drizzled over the meat.

The pork should be tender and the glaze should be a rich, dark reduction. Check the internal temperature to ensure it has reached 145°F (63°C). The meat will look succulent and should be easy to carve between the bones. The jus in the pot should be thick enough to coat the back of a spoon, providing a perfect, flavorful finish for the carved chops as they are plated for service.

Common mistakes

A common mistake is skipping the searing step; this initial browning is essential for developing a deep, complex flavor and a beautiful color on the crust. Another error is adding too much liquid, which can result in a thin, watery sauce rather than a rich, syrupy glaze.

Ensure your Crockpot is not overcrowded, as this can affect the evenness of the cooking. Finally, do not rush the resting period, as cutting the meat too soon will cause the precious juices to run out, resulting in a less tender final dish.

How to tell it’s done

The pork is perfectly done when the internal temperature reaches 145°F (63°C) at the thickest part of the loin. At this stage, the meat should be opaque, tender, and juicy. Avoid overcooking, as the rack of pork can become dry if left for too long beyond the recommended 5 hours.

The glaze should be dark, glossy, and reduced to a coating consistency that clings to the meat. Always allow the pork to rest for 10 minutes before carving to ensure the juices redistribute throughout the meat.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest