Slow Cooker Pork Roast with Chestnuts and Squash Step-by-step instructions

Before you start

Before starting, ensure the pork roast is removed from the refrigerator at least 20 minutes before it goes into the slow cooker to help it cook more evenly. Peel and cube the red kuri squash into uniform 1-inch pieces.

Check that the slow cooker insert is clean and dry. Have the water measured and the bouillon cube ready to crumble. Having all ingredients prepared and within reach makes the assembly process seamless and quick.

Instructions

Assembly Phase

1. 1Assemble Ingredients
   Place the raw pork roast in the center of the slow cooker insert. Scatter the diced red kuri squash and whole chestnuts evenly around the meat to ensure even cooking and flavor distribution throughout the dish.
   Look for The pork should be centered with squash and chestnuts surrounding it.
   Tip Ensure the squash pieces are cut to a uniform size for even tenderness.

The pork roast is centered in the slow cooker with the squash and chestnuts arranged around it. The ingredients should look fresh, with the squash cubes evenly distributed to ensure they cook consistently. This phase is complete once all solid ingredients are layered and ready for the seasoning and liquid.

Seasoning Phase

2. 2Season and Add Liquid
   Crumble the bouillon cube over the pork and vegetables. Pour the water into the slow cooker, carefully avoiding the meat directly if possible to keep the seasonings in place. Cover the slow cooker with the lid to begin the cooking process.
   Look for The bouillon is distributed and water is added.
   Tip Using warm water can slightly decrease the time it takes for the slow cooker to reach temperature.

The bouillon is crumbled over the top, and the water is added to the base. The slow cooker should look ready for the lid.

Check that the water level is sufficient to gently braise the ingredients without completely submerging the roast, allowing for a concentrated flavor profile once the cooking process concludes.

Cooking Phase

3. 3Cook and Rest
   Cook on low for 6 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the roast from the slow cooker and let it rest for at least 3 minutes before slicing to retain moisture. Serve with the glazed squash and chestnuts.
   Look for The meat is tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Slicing against the grain ensures the most tender bite.

The pork is cooked through, with a tender texture and a savory aroma filling the kitchen. The squash and chestnuts are softened and glossy from the cooking juices. The meat must reach an internal temperature of 145°F (63°C) and rest for 3 minutes before being sliced for serving.

Common mistakes

A common mistake is using a cut of meat that is too lean, which can result in dry pork after long cooking. Another error is cutting the squash into pieces that are too small, as they may disintegrate into the sauce during the long cooking time.

Ensure the slow cooker lid is kept closed throughout the process to maintain consistent temperature and moisture levels, as opening it frequently releases heat and extends the required cooking time.

How to tell it’s done

The pork is perfectly done when it reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer in the thickest part of the roast.

The meat should be tender and sliceable without resistance. The squash should be soft enough to yield easily to a fork, and the chestnuts should be tender and fully infused with the savory bouillon broth.

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