Slow Cooker Pork Cheeks with Carrots Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Peel and slice your carrots into uniform, thick rounds to ensure they cook at the same rate as the pork.

If your pork cheeks have any tough silverskin or excess surface fat, trim them with a sharp knife.

Have your measuring tools ready to ensure the liquid-to-meat ratio is correct, as this determines the final consistency of the braising sauce. Ensure you have enough time for the full 8-hour cooking cycle, as rushing this process will result in tougher meat.

Instructions

Preparation and Assembly

1. 1Assemble the Ingredients
   Place the trimmed pork cheeks into the bottom of the slow cooker. Arrange the thick carrot slices evenly over the pork pieces.
   Look for Pork cheeks are arranged in a single layer at the bottom of the slow cooker with carrots spread on top.
   Tip Ensure the pork cheeks are trimmed of any excessive silverskin to ensure the most tender texture after long cooking.

The pork cheeks are trimmed and arranged in the base of the slow cooker. The carrots are evenly distributed, and the seasoned water is poured over the ingredients, ready for the long, slow braising process.

Slow Cooking

2. 2Season and Add Liquid
   Sprinkle the veal stock powder evenly over the carrots and pork. Pour the warm water over the ingredients to create the braising liquid.
   Look for The stock powder is distributed and the water covers the base of the ingredients.
   Tip Using warm water helps the stock powder dissolve more quickly, creating a uniform flavor from the start.

The slow cooker is set to low, and the ingredients are simmering gently. The aroma of savory pork and sweet carrots begins to fill the kitchen, indicating the connective tissues are breaking down.

Final Resting

3. 3Slow Cook and Finish
   Cover the slow cooker and cook on low for 8 hours until the pork reaches an internal temperature of at least 145°F (63°C). Let the meat rest for 5 minutes before serving.
   Look for The pork should be extremely tender and easily pulled apart with a fork, and the carrots should be soft and glazed.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the internal temperature in the thickest part of the meat to ensure it is cooked through and safe to serve.

The pork is tender and has reached the required temperature. After resting, the meat is succulent and the carrots are perfectly glazed, ready to be plated and served while warm.

Common mistakes

Avoid lifting the lid of the slow cooker frequently during the cooking process, as each time you open it, heat escapes and the cooking time is extended. Do not add too much water, as this will result in a thin, watery sauce rather than a rich, flavorful braising liquid.

Ensure the pork is not overcrowded in the cooker to allow for even heat distribution. Finally, do not skip the resting time, as this allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.

How to tell it’s done

The pork cheeks are perfectly cooked when they are fork-tender, meaning they fall apart with just a gentle press of a fork. The internal temperature must reach at least 145°F (63°C) as measured by a meat thermometer in the thickest part of the meat.

The carrots should be soft, tender, and easily pierced with a knife, having absorbed the savory juices from the pork and the stock. The cooking liquid should be glossy and slightly thickened, coating the meat and vegetables.

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