Slow Cooker Pork Roast with Candied Shallots and Thyme Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker insert is properly seated. Gather your ingredients and prepare the shallots by peeling them and cutting them into clean halves. Have your measuring tools ready to accurately portion the wine and stock powder.

Verify that your meat thermometer is calibrated and accessible, as it is the most reliable tool for ensuring the pork is cooked to the safe, recommended internal temperature for quality and food safety.

Instructions

Preparation phase

1. 1Prepare the ingredients
   Peel the shallots and slice them in half lengthwise. Prepare the pork roast by ensuring it is trimmed of excess fat if necessary. Gather all remaining ingredients near the slow cooker to ensure the assembly process is efficient and quick.
   Look for Shallots are halved and the pork is ready.
   Tip Keep the shallots in large halves so they hold their shape during the long cooking process.

At this stage, your ingredients are prepped and the pork is ready for the slow cooker. Ensure the shallots are halved consistently so they cook at an even rate. Everything should be clean and organized on your countertop, ready for the assembly phase, which requires only a few minutes to complete before you start the long, slow cooking process that defines this dish.

Assembly phase

2. 2Assemble the roast
   Place the pork roast into the center of the slow cooker insert. Arrange the halved shallots evenly around the roast. Sprinkle the veal stock powder directly over the top of the meat and the shallots, then pour the white wine over the entire assembly.
   Look for The wine and stock powder have coated the ingredients.
   Tip Ensure the slow cooker insert is clean and dry before starting the assembly.

The pork is now centered in the slow cooker with the shallots distributed around it. The stock powder and white wine have been added. Ensure the liquids are distributed evenly across the bottom of the insert.

Once the lid is placed on the slow cooker, the environment is sealed, and you are ready to begin the cooking phase. No further adjustments are needed once the machine is turned on.

Cooking and finishing phase

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 8 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork from the cooker, let it rest for 10 minutes, then slice. Serve the slices with the softened, candied shallots and the pan juices.
   Look for The meat is tender and the shallots are soft and caramelized.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the meat rest is essential for ensuring the juices redistribute throughout the roast.

The pork has finished its long cook and is now tender. Check the internal temperature to confirm it has reached 145°F (63°C). The shallots should be soft and the sauce should have a glossy, slightly thickened consistency. The aroma should be savory and fragrant. Once the meat has rested, it is ready to be carved and served immediately with the flavorful shallots and the pan juices.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and excess liquid that dilutes the flavor of the sauce. Ensure there is enough space for the heat to circulate around the roast.

Another error is lifting the lid frequently during the cooking process. Each time the lid is removed, heat and moisture escape, which significantly increases the total cooking time and can affect the final texture of both the meat and the candied shallots.

How to tell it’s done

The pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C) at its thickest part. At this stage, the meat should be opaque and yield easily to the pressure of a fork.

The shallots will be translucent, soft, and lightly caramelized, having absorbed the wine and stock. Always allow the roast to rest for at least 10 minutes on a cutting board before slicing, which ensures the meat remains juicy and tender when served to your guests.

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