Whether the market calls it a pork roast, a pork shoulder or a pork butt, when you choose your meat at the market there a few characteristics to look for when purchasing your roast. It should have a firm, smooth, white cap and some marbling of fat in the meat itself. The flesh of the meat should be reddish-pink in colour and the texture should show a coarse grain. Slow cooking a pork roast guarantees a moist and tender finished product.
Crumple aluminium foil into enough baseball size balls to fill the bottom of your slow cooker. This will be used as a "base" for the pork roast and keep it out of the juices for a true roast flavour.
Rub your choice of seasonings over the pork roast. Herbs and spices that go well with pork are caraway seeds, coriander, cumin, curry powder, dill, garlic, rosemary, sage, fennel, roasemary and thyme.
Place the pork roast on top of the aluminium foil. If your slow cooker is large enough, you may put potatoes and carrots underneath the foil to complete your dinner.
Turn on the slow cooker. Cook for 10 hours on the low setting or six hours on high, assuming a 1.36 to 1.81kg. roast. If it is considerably larger or smaller, adjust time accordingly. Resist taking off the lid of the slow cooker to check the progress of your roast. Every time you take off the lid you let out the heat and lose cooking time.
Take the roast out of the slow cooker and allow it to stand for 10 to 15 minutes before slicing. The resting time allows the juices to redistribute properly after the meat has been moved.
This method also works for roast chicken.