Slow Cooker Pork Shank with Green Lentils Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Have all your ingredients measured and ready to go. If the carrots are not pre-sliced, take a moment to slice them into even, half-inch rounds.

Ensure the pork shank is rinsed quickly under cold water if necessary, patting it dry with paper towels to prepare it for the slow cooker insert. Organize your workspace to keep the assembly process efficient and clean.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the pork shank at the bottom of the slow cooker. Arrange the sliced carrots and the green lentils evenly around the meat to ensure they cook thoroughly in the liquid.
   Look for The pork shank should sit flat at the bottom of the slow cooker insert.
   Tip Ensure the carrots are sliced to a uniform thickness so they cook at the same rate as the lentils.

At this stage, your slow cooker should be neatly loaded with the pork, lentils, carrots, and seasoning. The water should be poured in, and everything should look organized and ready for the long simmer.

The ingredients should be distributed evenly to ensure consistent cooking throughout the process. Double-check that the bouillon cube is crumbled over the top rather than sitting in one large clump to ensure even seasoning.

Slow cooking process

2. 2Season and add liquid
   Crumble the bouillon cube over the top of the pork and vegetables. Pour the water over the contents of the slow cooker to provide the necessary moisture for simmering.
   Look for The water should partially submerge the lentils and carrots.
   Tip Crushing the bouillon cube thoroughly ensures the salty flavor distributes evenly across the pork and lentils during the long cooking process.

During the main cooking phase, the slow cooker will be quiet and steady. The aroma of simmering pork and vegetables will begin to fill the kitchen as the hours pass. You do not need to intervene or stir the contents. The liquid will gently bubble, and the pork will slowly become more tender. The lentils will soften and absorb the savory bouillon, creating a rich and aromatic environment inside the cooker.

Final finish and serving

3. 3Cook and serve
   Cover and cook on low for 8 hours until the pork is tender and reaches an internal temperature of 145°F (63°C). Remove the pork and let it rest for at least 5 minutes before serving.
   Look for The pork should be fork-tender and easily pull away from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the internal temperature at the thickest part of the meat to ensure it is fully cooked before serving.

Once the cooking time is complete, the pork should look dark, tender, and succulent. The lentils will be soft and have thickened the cooking liquid slightly. The vegetables will be tender and sweet.

Before serving, verify the internal temperature of the pork. Once it has rested, the meat should be easy to shred or slice. The dish should be served warm, with the lentils and carrots spooned generously alongside the pork.

Common mistakes

Avoid lifting the lid of the slow cooker too frequently during the cooking process, as each time you open it, heat escapes and adds significant time to the cooking cycle.

Ensure you are using the correct amount of water; too little can cause the lentils to dry out or burn at the bottom, while too much can result in a thin, watery broth. Finally, ensure the pork is not touching the very edges of the insert to prevent uneven cooking.

How to tell it’s done

The pork is done when it is fork-tender, meaning a fork slides into the meat with almost no resistance. The meat should be pulling away from the bone. Using a meat thermometer, ensure the internal temperature has reached at least 145°F (63°C). Allow the pork to rest for 5 minutes after removing it from the slow cooker to let the juices redistribute, ensuring every bite remains moist, flavorful, and satisfyingly tender.

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