Slow Cooker Lechon made easy in the crockpot! Moist and juicy on the inside and golden and crunchy on the outside, it’s easy and convenient weeknight dinner the whole family will love.
Lechon kawali is my favorite comfort food ever. Just the sight of these crunchy morsels is enough to make my Filipina heart go pitter patter. But as much as I love this Pinoy delicacy with all my foodie heart, I don’t make it at home as often as I’d like. I mean, the simmering, the cooling, the deep-frying, who has time for that? And don’t get me started with all that hot oil splattering all over the kitchen!
Now, I have found lechon sa hurno as a better alternative but even that comes with inconvenience. Who wants to tie up the oven for five long hours to roast one lonely piece of meat? And with summer just around the corner, the last thing I’d want in the horrendous summer heat is to have my oven humming all day long. So how to satisfy a lechon craving? Slow cooker lechon is your newfound answer!
What inspired this
recipe technique? One of G’s favorite foods is Mexican carnitas, a deep-fried slab of pork butt much like our lechon kawali. Instead of deep-frying the meat in a vat of sizzling lard, I like to cook it in the crockpot until tender and then finish it off in the oven on high heat until beautifully golden and crisp.
I was prepping one the other day when it got me thinking. This might work on lechon and work it did! Look at that gorgeous crackled skin!
Trust me, my peeps, doing it in the slow cooker is probably the easiest way out there to make lechon. All you do is generously season the meat, place it in the crockpot with NO liquids added, and allow it to cook while you go about your daily chores. When it’s tender, arrange the pork on a roasting pan (in my case, a cookie rack set over a foil-lined pan to catch drips) to finish off on high heat in the oven. Make sure the pork is off the pan by a few inches so the heat circulates around the pork and crisps it all over.
Just remember, NO liquids added in the crockpot!
A major part of the battle in lechon making is keeping the meat succulent. Nothing worse than dried out pork, don’t you think? And that’s the beauty of this slow cooker lechon. It’s golden and crunchy on the outside yet moist and juicy on the inside. For a recipe this super easy, albeit taking a few hours, you’ll be pleasantly surprised!
Slow Cooker Lechon made easy in the crockpot! Moist and juicy on the inside and golden and crunchy on the outside, it's easy and convenient weeknight dinner the whole family will love.
- 3 pounds pork belly with ribs
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 teaspoon pepper
Season pork with salt, pepper and garlic powder, massaging all over meat. Place meat in crockpot (NO LIQUIDS) and cook on low for about 7 to 8 hours or until tender but not falling apart.
Remove pork from the crockpot and arrange on a roasting pan or rack. Bake in a 430 F oven for about 30 to 40 minutes or until skin is golden and blistered. Remove from heat. Skin will crisp as it cools. Allow to rest for about 5 minutes before cutting.