Slow Cooker Pork Roast with Potatoes and Reblochon Cheese Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface away from any splashing water. Gather all your ingredients and have them prepped in advance: peel and chop your potatoes, slice the onions, and ensure your pork roast is ready to go.

Having everything organized will make the assembly process seamless, allowing you to get the slow cooker started quickly so the flavors can begin to develop immediately.

Instructions

Preparation

1. 1Prepare the ingredients
   Peel and chop the potatoes into uniform one-inch chunks to ensure even cooking. Thinly slice the onions. Prepare the pork roast by removing any excessive fat if necessary and patting it dry with paper towels.
   Tip Keep potato chunks consistent in size to ensure they finish cooking at the same time as the pork.

The potatoes are chopped into uniform pieces and the onions are sliced thinly. The pork roast is trimmed of any excessive fat and ready to be placed in the slow cooker. All ingredients are prepped and measured, ensuring the assembly process will be efficient and straightforward.

Assembly

2. 2Assemble the slow cooker
   Place the pork roast into the bottom of the slow cooker. Scatter the chopped potatoes and sliced onions around the roast. Sprinkle the crumbled bouillon cube evenly over the top of the meat and vegetables.
   Tip Ensure the onions are distributed around the meat to provide flavor to the base of the dish.

The pork roast sits at the bottom of the slow cooker, surrounded by the potato and onion mixture. The crumbled bouillon is evenly distributed, and the Reblochon cheese is layered on top. The slow cooker is ready to be covered and switched on to begin the slow cooking process.

Cooking and Finishing

3. 3Add cheese and finish cooking
   Arrange the sliced Reblochon cheese over the top of the roast and vegetables. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Ensure the pork reaches an internal temperature of 145°F (63°C). Let the meat rest for 10 minutes before serving.
   Look for The cheese should be melted and bubbly, and the pork tender enough to pull apart easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The cheese will create a rich, savory sauce as it melts into the juices of the pork and potatoes.

The cheese has melted completely into the juices, creating a creamy and aromatic sauce. The potatoes are fork-tender, and the pork roast has reached the required internal temperature.

The kitchen is filled with a savory, comforting scent, signaling that the dish is ready for its final rest.

Common mistakes

A common mistake is using potato chunks that are too large, which can result in undercooked centers. Always aim for uniform, one-inch pieces. Another error is failing to let the meat rest after cooking; cutting into the pork immediately causes the juices to escape, leading to dry meat.

Finally, do not be tempted to lift the lid of the slow cooker frequently, as each time the lid is opened, heat escapes and the total cooking time is increased significantly.

How to tell it’s done

To determine if the pork is done, use a meat thermometer to check the thickest part of the roast. The pork must reach an internal temperature of 145°F (63°C).

Once this temperature is reached, remove the meat from the slow cooker and let it rest on a cutting board for at least 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring that every slice is moist and tender when served to your guests.

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