Pork Belly in the Slow Cooker
Slow Cooker Pork Belly turns out incredibly tender with great flavor after 6 hours in the slow cooker.
Servings: 6 Servings
Calories: 806kcal
Equipment
Ingredients
- 2 pounds pork belly
- 1/2 cup chicken stock (not low sodium)
- 1 small onion quartered
- 2 cloves garlic smashed
For the dry rub
- 2 teaspoons brown sugar
- 2 teaspoons Spanish paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon mild chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon mustard powder optional
Instructions
- Remove the pork belly skin or score it with a sharp knife in a crosshatch pattern, taking care not to pierce the flesh.
- Mix together the ingredients for the dry rub. Coat the pork belly on all sides with dry rub.
- Pour the chicken stock into the slow cooker. Add the onion and garlic. Place the pork on top.
- Put the lid on and cook on low for 6-7 hours, until pork is fork tender.
- If you’ve left the skin on, crisp the skin under the broiler for 5 minutes, watching closely.
- Slice to your desired thickness and serve immediately.
Notes
- You can use any type of dry rub that you like, if you don't want to mix up the seasonings to make the rub we recommend. You can also just use 1/2 tablespoon of salt.
- Be sure to check the pork belly after 6 hours to see if it's done. The meat should easily pull away and the fat layer should be very soft and spongy. If it's not done, continue cooking for up to an additional hour, checking frequently.
- If it not necessary to crisp the skin of the pork, if you don't mind it not being crispy.
Nutrition
Calories: 806kcal | Carbohydrates: 4g | Protein: 15g | Fat: 81g | Saturated Fat: 29g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 37g | Cholesterol: 109mg | Sodium: 469mg | Potassium: 348mg | Fiber: 1g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg