Slow Cooker Pork Tips
Value cuts of pork to ask for are:
Head, or cheeks: pig's cheeks are excellent, very cheap, and easy to handle.
Collar or Neck End: Comes from the back of the neck and can be used for steaks, chops or a joint.
Feet or trotters: Unfashionable, but come out of a slow cooker tender and juicy.
Chump: From the hip of the animal. Sold as chops, steaks and small joints.
Hock: The upper part of foreleg. A cheap cut full of flavour.
Ribs: Slow cooker pork ribs are a very popular dish.
Shoulder: Cheap, richly flavoured and great in pork roast recipes for crockpot.
In a fridge, small pieces of pork or pork mince will keep for one or two days. Large joints will keep for as long as five days (Check the use by date).
Pork intended for freezing should be frozen as soon as possible and used within six months.
Remove packing, place pork on a covered plate and defrost in the fridge, allowing five hours for every pound (500 gms.) of meat.
Keep cooked pork in the fridge and use within two days.
Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.