Slow Cooker Salted Pork Shoulder with Split Peas Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and placed on a flat, heat-resistant surface. Take the pork shoulder out of the refrigerator at most 30 minutes before you plan to assemble the dish to take the chill off.

Wash and dice your carrots into uniform half-inch pieces to ensure they cook at the same rate. Measure out your water and have your bay leaves ready. Clear your workspace to allow for easy assembly, and ensure you have a pair of forks ready for shredding the meat later.

Instructions

Assembly

1. 1Assemble the ingredients
   Place the salted pork shoulder into the base of your slow cooker. Scatter the dried split peas and diced carrots evenly around the pork. Nestle the bay leaves on top of the ingredients.
   Look for Ensure the pork is sitting flat at the bottom of the slow cooker for even heat distribution.
   Tip If the pork is very large, cut it into two pieces to ensure it fits comfortably in the slow cooker base.

At this stage, the slow cooker should be neatly arranged with the pork at the bottom, surrounded by the peas and carrots, with the bay leaves placed on top. Everything should look organized and ready for the long, slow cooking process. Ensure the lid is securely in place to begin trapping the heat effectively.

Slow Cooking

2. 2Cook the dish
   Pour the water over the pork and vegetables. Cover the slow cooker with its lid and set it to cook on low for 8 hours. This slow, gentle heat will allow the pork to become fork-tender and the peas to break down into a creamy consistency.
   Look for The liquid should just cover the ingredients; add a splash more if the peas look too dry.
   Tip Resist the urge to lift the lid during the cooking process to maintain a consistent internal temperature.

During the cooking phase, the slow cooker will be filled with the pleasant, savory aroma of pork and bay leaves.

The liquid will begin to thicken as the starch from the peas is released, and the carrots will soften significantly. Check the pot occasionally to ensure the liquid level remains sufficient to cover the ingredients.

Shredding and Serving

3. 3Rest and serve
   Once finished, remove the pork from the slow cooker and let it rest on a cutting board for at least 3 minutes to reach an internal temperature of 145°F (63°C). Shred the meat into bite-sized pieces and stir it back into the creamy split pea mixture before serving.
   Look for The pork should pull apart easily with two forks without any resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Remove the bay leaves before serving to ensure a pleasant eating experience.

Finally, the pork will be tender and ready to be shredded. When you stir the meat back into the split peas, the final dish should look thick, creamy, and uniform. The aroma will be deeply savory and inviting, indicating that the flavors have fully melded together into a cohesive and satisfying meal.

Common mistakes

A common mistake is using too little liquid, which can cause the split peas to stick to the bottom of the slow cooker and potentially burn. Always ensure the peas are fully submerged in the water.

Another error is failing to let the meat rest; resting the pork for at least 3 minutes after cooking is vital, as it allows the juices to redistribute throughout the fibers, ensuring the meat remains moist and flavorful instead of dry and stringy.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and rests for at least 3 minutes, becoming fork-tender. You should be able to shred the meat easily with minimal effort.

The split peas should be soft and have broken down into a thick, porridge-like consistency that coats the back of a spoon. If the peas still feel firm or gritty, continue cooking for an additional 30 minutes, as cooking times can vary depending on the age of the dried peas.

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