Slow Cooker Lechon
User Reviews
3.9
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Prep Time
5 mins
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Cook Time
8 hrs 40 mins
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Total Time
8 hrs 45 mins
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Servings
8 Servings
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Calories
885 kcal
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Course
Main Course
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Cuisine
Filipino
Slow Cooker Lechon
Description
In this Slow Cooker Lechon recipe, pork belly with ribs is massaged thoroughly with salt, garlic powder, and black pepper. It cooks in a slow cooker on low or high without any added liquid, ensuring the meat remains juicy as it releases its own moisture during the long cooking process. The goal is tenderness without falling apart.
After slow cooking, the pork is transferred to a roasting rack skin side up and baked at a high temperature to create a golden, blistered, and crisp skin. Letting the roast rest after baking allows juices to redistribute, keeping the meat moist and flavorful. This two-step method balances slow-cooked tenderness with a crispy, crackling skin typical of lechon.
It is important to avoid adding any liquids to the slow cooker, to trust the process, and to roast on a wire rack so heat circulates evenly. Resting before slicing enhances juiciness and texture.
Ingredients
- 3 pounds pork belly with ribs
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
Instructions
- Season pork with salt, pepper, and garlic powder, massaging all over the meat.
- Place meat in the slow cooker (NO LIQUIDS) and cook on low for about 6 to 8 hours or on HIGH for about 4 to 5 hours until tender but not falling apart.
- Remove pork from the slow cooker and arrange on a roasting rack skin side up.
- 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. Let stand for about 5 to 10 minutes before cutting.
Notes
- Boneless pork belly or cuts with ribs can be used; consider having the butcher pre-cut the bones for easier chopping.
- Do not add any liquids to the slow cooker; the pork will generate its own juices.
- Cook until the pork is tender but still holds shape to avoid falling apart.
- Roast on a wire rack to allow air circulation for even crisping of the skin.
- Let the meat rest 5 to 10 minutes after roasting to allow juices to redistribute and preserve moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 885 kcal
% Daily Value*
| Calories | 885kcal | 44% |
| Protein | 16g | 32% |
| Fat | 90g | 138% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 122mg | 41% |
| Sodium | 927mg | 39% |
| Potassium | 326mg | 7% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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