A pork loin end roast is cut from the end of the pig closest to the shoulders. This section of meat includes bones and has a high fat content. While this makes the pork end roast hard to carve, it does lend itself to a method of cooking that allows the meat to be easily pulled away from the bones. Slow cooking the 2-pound pork end roast in a Crock-Pot is a simple, yet effective, way to cook the meat while making the best use of the high fat content and avoiding the limitations of the bones in the meat.
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Place the 2-pound pork end roast into a resealable plastic bag with enough water to cover it and salt. You can add additional flavors by adding lemon juice or sugar to the brining solution.
Refrigerate the pork end roast for at least 24 hours and as long as 72 hours. Allowing the pork end roast to brine for longer periods of time will improve the moistness of the meat during the cooking process.
Remove the pork end roast from brine and pat dry with paper towels. Discard any excess liquid remaining in the plastic bag.
Flavor the meat with a dry or wet rub. You may also use a mixture of the two rub types when flavoring the meat. You should always use salt and pepper as part of your dry rub and use some oil to increase overall flavor profile.
Place the meat with the dry or wet rub into the Crock-pot.
Plug the Crock-pot into an electrical outlet and turn the heat setting to low.
Cook the pork end roast for four to five hours and check internal temperature with a meat thermometer. Stick the thermometer into the thickest portion of the roast and read the temperature. The United States Department of Agriculture recommends that fresh pork roasts reach an internal temperature of at least 145 degrees Fahrenheit for safe consumption. If the internal temperature has not reached this recommendation, cook for another hour and recheck. A properly cooked roast should have the rib bones easily separate from the meat when pressed.
Cut or pull small portions of the roast out of the Crock-pot with tongs.