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

Before you start

Before beginning, ensure that the slow cooker is placed on a stable surface away from the edge of the counter. Prepare the ingredients by peeling the onion and studding it with cloves, slicing the carrots into uniform rounds, and thoroughly rinsing the lentils under cool running water.

Having all ingredients measured and ready before layering them into the cooker will make the assembly process seamless and quick, allowing you to focus on the final result.

Instructions

Layering the ingredients

1. 1Assemble the ingredients
   Place the salted pork shoulder at the bottom of the slow cooker. Scatter the green lentils and carrot rounds evenly over the pork. Stud the onion with the whole cloves and place it in the center along with the bouquet garni.
   Look for Ingredients should be layered neatly.
   Tip Ensure the pork is at the bottom to maximize flavor infusion into the lentils.

At this phase, the slow cooker is filled with the raw pork, vegetables, and aromatics. Check that the onion is properly studded with cloves and the lentils are evenly distributed.

Ensure the water is poured carefully, covering the ingredients to provide the necessary moisture for the slow cooking process. The setup should look organized and ready for the long, slow heat.

Cooking the dish

2. 2Add liquid and cook
   Pour the warm water over the ingredients until they are submerged. Cover the slow cooker and cook on low for 6 hours until the pork reaches an internal temperature of 145°F (63°C). Once finished, remove the pork and let it rest for at least 3 minutes.
   Look for The lentils should be tender and the pork should shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Adding warm water helps the cooking process start immediately.

During the cooking phase, the slow cooker maintains a consistent, low temperature. The kitchen will begin to fill with the savory aroma of cooking pork and herbs. Check the cooker occasionally to ensure it remains on the correct setting. At the end of this phase, the pork should be very tender, and the liquid will have reduced into a flavorful, thick broth.

Resting and slicing

3. 3Slice and serve
   Once the pork has rested, slice it into even pieces. Serve the sliced pork over a generous bed of the cooked lentils and carrots, ensuring each plate gets plenty of the flavorful cooking liquid.
   Look for The pork should be moist and easy to slice.
   Tip Resting the meat ensures it remains succulent and juicy.

The final phase involves removing the tender pork and allowing it to rest. Check that the meat is moist and pulls apart easily. Once rested, slice the pork into even pieces. The lentils should be perfectly cooked, glossy, and ready to be served as a base for the sliced pork. Everything should be hot and ready for immediate service.

Common mistakes

A common mistake is using too little water, which can lead to unevenly cooked lentils or dry pork. Ensure the ingredients are well-submerged.

Another error is failing to let the meat rest; resting is essential for the juices to redistribute, resulting in a moister slice of pork. Finally, avoiding the use of a bouquet garni can lead to a less nuanced flavor profile, so do not skip the herbs.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and is fork-tender. The lentils should be soft but not mushy, having absorbed the savory cooking liquid.

Testing the pork with a meat thermometer ensures safety, while the texture serves as the ultimate indicator of success. The dish should smell fragrant and savory, with the aroma of the aromatics and the pork filling the kitchen.

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