Slow Cooker Lechon Meat And Poultry

Lechon Slow Cooker made simple by using a Crockpot! Soft and juicy inside and crunchy and golden on the exterior, it’s a simple and easy weeknight meal or delicious party food that everybody will enjoy!

Table Of Contents

  • Tips for cooking
  • The best method to provide
  • How do you use leftovers
  • Morepork recipes
  • Slow Cooker Lechon

Lechon Kawali is my absolute favourite comfort food of all time. The mere look of these nutty morsels makes my Filipina heart beat faster!

Although I enjoy this Pinoy delicious dish with all my heart, I haven’t made it more often than I’d like. The slow simmering and cooling, the deep-frying, who has the time to do all that? I’m not even getting excited about the hot oil that is splattering across the kitchen!

Recently, I’ve discovered Lechon as the Huron as a viable alternative, but it isn’t without its own inconvenience. Who would want to tie the oven for 5 hours? What I do not would like, especially during the sweltering summer heat is having my oven going on throughout the day to cook one single piece of meat.

How do you satisfy your cravings for tender pork with a minimum of effort? The slow cooker Lechon is the new answer!

What was the inspiration behind this technique? One of G’s most-loved foods can be Mexican Carnitas, a deep-fried chunk of the shoulder of pork that is similar to the Lechon kawali we make at home. Instead of deep-frying it in a hot pot of grease, I prefer cooking it on the stove till tender and then bake it by baking it in the oven over high heat until it is beautifully crispy and golden.

I was preparing one of these the other day and I started thinking about how this technique could work for Lechon too, and it did! Look at that beautiful cracked skin you can see in the photos!

I’m sure my friends will tell you that it’s much more simple than making Lechon-kawali using a slow cooker. This recipe is super simple, even if it takes some time you’ll be amazed by the delicious and crispy pork marrows you’ll get!

Simply spice the meat, then place it in the slow cooker with no liquids, and then let it cook while you are doing your everyday chores. When the meat is tender, set the pork in a roasting dish (in my instance, a rack of cookies placed over a foil-lined baking pan) for the final stage of cooking at a high temperature in the oven until it is golden and crispy.

Cooking Tips

  • It is possible to use boneless pork belly, or even with ribs. To make the process of cutting easier, it is possible to ask the butcher to chop the bones.
  • DO NOT add liquids! Don’t worry, be confident. The pork isn’t going to dry out or get burned and it releases its own juices while it cooks slowly in the Crockpot.
  • To ensure that the lechon remains succulent and succulent make sure to cook the Lechon at a slow simmer until it is tender but not splintering.
  • Roast on an aluminum rack to raise it several inches in order for it to heat up around the meat and crisp it up all over.
  • Let the roast rest for around 10 minutes prior to cutting into pieces. This will allow the juices to be distributed and help keep the meat succulent and moist.

How do you serve?

Make it a great main meal or an appetizer using Lechon sauce or vinegar with a kick for dipping. It’s simple to prepare for family meals, yet elegant enough to be served on special occasions.

How do you make use of leftovers?

  • Lechon is best served fresh and hot right out of the oven, as the skin loses its crispness as time passes. If you’d like to cook in advance, you can cook the meat in the crockpot to tender, then place it in the freezer or refrigerator and bake in the oven once it is ready to serve.
  • Make use of leftovers for pinakbet, or sisig!

Morepork recipes

  • Lechon Pork Belly
  • Crispy Pork Shoulder

 

Slow Cooker Lechon

Crispy Pork Belly made easy in the slow cooker! Golden and crunchy on the outside and juicy and flavorful on the inside, it’s the ultimate pork dish!
Prep Time: 5 mins
Cook Time: 8 hrs 40 mins
Total Time: 8 hrs 45 mins
Author: Dramacool.live
Course: Main Entree

Ingredients

  • 3 pounds of pork belly and ribs
  • 1 tablespoon salt
  • 1 Tablespoon garlic powder
  • 1 teaspoon of pepper

Instructions

  • Sprinkle your pork with salt, pepper and garlic powder. Massage all over the pork.
  • Place meat into the slow cooker (NO LIQUIDS) and cook on low for approximately 6-8 hours, or at HIGH 4 – 5 hours, or until it is cooked but not falling apart.
  • Take the pork out of the slow cooker and place it on a roasting rack, skin side up.
  • Bake in an oven that is an oven at 430 F oven for 30-40 minutes or until the skin is brown and blistered.
  • Remove the skin from the heat. Skin will become crisp as it cools. Allow to stand for 5-10 minutes before cutting.

Notes

  • It is possible to use a boneless pork belly or ribs. To make the process of cutting easier, it is possible to let the butcher chop the bones.
  • DO NOT add liquids! Don’t be afraid, believe in your pork. The pork isn’t going to dry out or get burned and it releases its own juices while it cooks slowly in the slow cooker.
  • To ensure that the lechon remains tender and tender, simmer it in the slow cooker for about an hour until cooked but not splintering.
  • Roasting on an aluminum rack that’s elevated by just a few inches, allowing it to heat up around the meat and then crisp it up all over.
  • Let the roast rest for around 10 minutes prior to cutting into pieces. This will allow the juices to be distributed and help keep the meat juicy and delicious.

Nutrition Information

Calories: 885kcal, Protein: 16g, Fat: 90g, Saturated Fat: 32g, Cholesterol: 122mg, Sodium: 927mg, Potassium: 326mg, Vitamin A: 15IU, Vitamin C: 0.5mg, Calcium: 8mg, Iron: 1mg“This website offers approximate nutrition information for your convenience. It is provided as a courtesy. Information on nutrition is gathered mostly through sources such as the USDA Food Composition Database, when available, or other calculators online.”

 

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