Slow Cooker Pork with Prunes and Carrots Step-by-step instructions

Before you start

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

Remove the pork from the refrigerator about 20 minutes before you start to take the chill off, but keep it in the kitchen at a cool temperature.

Measure out your chicken broth, prunes, and cinnamon so they are ready to be added to the pot in the correct order to keep the process efficient.

Instructions

Preparation and assembly

1. 1Preparation and assembly
   Place the cubed pork shoulder in the bottom of the slow cooker. Add the sliced carrots and prunes on top of the meat in an even layer.
   Look for The pork should be in a single layer at the base.
   Tip Ensure the pork is cut into uniform cubes for even cooking.

The ingredients are arranged in the slow cooker with the pork at the bottom, topped by carrots and prunes, and seasoned with cinnamon. The broth is poured over the top, and the lid is secured, signaling that the slow cooker is ready to begin the long, gentle cooking process.

Slow cooking cycle

2. 2Season and add liquid
   Sprinkle the ground cinnamon over the pork, carrots, and prunes. Pour the chicken broth over the entire mixture to ensure the ingredients are partially submerged.
   Look for The broth should just start to pool at the bottom.
   Tip Use a low-sodium broth if you prefer to control the salt content later.

The slow cooker is set to low heat, allowing the pork to simmer gently in the broth. During this phase, the meat gradually softens, the carrots become tender, and the prunes begin to break down, infusing the cooking liquid with a deep, sweet, and savory aroma that fills the kitchen.

Resting and serving

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 6 to 8 hours until the pork reaches 145°F (63°C). Let the meat rest for 5 minutes before serving to ensure the juices redistribute through the cubes.
   Look for The pork should be tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the internal temperature with a meat thermometer.

The pork has reached the safe internal temperature of 145°F (63°C) and is resting. The liquid has reduced into a flavorful sauce, and the dish is ready to be plated. The final check ensures the meat is tender and the sauce is properly thickened before serving the meal.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even heat distribution and lead to unevenly cooked pork. Avoid lifting the lid frequently during the cooking process, as each time you open it, heat escapes and adds to the total cooking time.

Another error is failing to cut the pork into uniform pieces, which results in some cubes being perfectly cooked while others are tough or dry. Always measure the cinnamon carefully, as using too much can overwhelm the delicate balance of the dish.

How to tell it’s done

The pork is done when it is fork-tender and reaches an internal temperature of 145°F (63°C). The carrots should be soft when pierced with a knife, and the prunes should have softened and partially dissolved into the cooking liquid, creating a thick, glossy sauce.

Using a meat thermometer is the most reliable way to confirm doneness, as the visual appearance of the meat can be deceptive in a slow cooker. Always allow the pork to rest for at least 5 minutes before serving to ensure the meat remains succulent.

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