Apple sauce is a must!! Lol. I just love apple sauce...eat it straight out of the jar!
If you want a nice crackling, rub some olive oil & salt in the top after you have put some cuts across the skin. I think it would probably be best done in your oven, rather than your slow cooker.. and roast vegies of course! Hope it turns out ok, I never cooked a roast before a few months ago when I got a little beef roast on special at coles one day, and I haven't looked back! Only sticking with beef at the moment, as I'm paranoid about making sure white meat is definitely cooked all the way through so am worried about doing pork or chicken..
We cook it on the BBQ as its way better and the crackle is amazing. Always rest the pork for a little while before cooking as this allows for drying time (as the pork will sweat slightly especially if salted and if you dry it this ensures a crispier crackle). We have either potatoes cooked in goose or duck fat, or I'll do crispy rosemary & garlic potatoes in the fry pan. If I'm being extra decadent I'll make potato rosti's and serve with mushroom cream sauce.
*drooooooool* We lurve our roast pork in this house!!
The girls have pretty much described how I do it. I slice the top, rub virgin olive oil & salt into it (to make yummy crackling!)
With the vegies I peel & cut them up then cover them in virgin olive oil & all purpose seasoning.
If the crackling isn't crackly enough when its cooked we cut it off the top, put it on a baking tray & stick it back in the oven on a higher temp to get it up to DH's liking LOL
I cook it on about 180 degrees in a fan forced oven.
Vegies I cook with it...
lots of roast pumpkin & potatoes
roast carrot
peas & corn
roast capsican (red & green)
We also make gravy from the juices in the tray & have apple sauce (out of a jar LOL)
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