This slow cooker pork belly recipe is perfectly tender and is finished under the broiler with a sticky maple and wholegrain mustard glaze. Easy to prep, this slow cooked pork belly will be the star of any table.
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Pork belly is one of my favorite cuts of meat. Super flavorful and the meat is wonderfully juicy and tender when slow cooked.
Slow cooked in the Crockpot with apples and onions, the meat falls apart and melts in your mouth. Just before serving, a honey and mustard glaze is brushed over the skin and broiled for a sweet and savory taste.
Be sure to check out my Crispy Pork Belly Slices, or browse my other slow cooker recipes.
Why you will love this recipe!
- Hands off cooking: I love cooking a main in the slow cooker as it frees up room in the oven. Prep is simple, and then you just have to wait!
- Budget friendly: Pork belly is an inexpensive cut of meat and easily feeds a large table. It's a great alternative to Thanksgiving turkey and Christmas beef.
Ingredients
For the pork belly
- Pork Belly: You can use pork belly with skin on or removed. If it has the skin on, you will need to score it so that the fat renders.
- Salt and Black Pepper
- Onions and Apples: Cut into wedges for the pork to sit on during cooking. They can be served alongside the pork.
- Chicken Stock: Its best to use low-sodium. You can make gravy with the juices, so this will allow you to have more control of the salt levels.
- Dijon Mustard, Worcestershire Sauce and Apple Cider Vinegar: For a savory gravy.
- Dried Thyme and Sage: For a herby finish.
For the maple mustard glaze
- Maple Syrup
- Wholegrain and Dijon Mustard
- Apple Cider Vinegar
- Salt
You can also make a gravy from the juices in the slow cooker, you will just need some cornstarch to thicken it.
How to Cook Pork Belly in a Slow Cooker
Be sure to scroll down for full instructions and ingredients quantities.
- Pat the pork belly dry. if skin on, lightly score the skin. Season with salt and pepper.
- Place apple and onion wedges in the slow cooker and lay the pork on top, skin side up.
- Whisk together the stock, garlic, Dijon mustard, Worcestershire sauce, apple cider vinegar, thyme and sage. Pour around the pork belly, avoiding the skin.
- Slow cook for 7 to 8 hours until the meat is tender.
- Remove the pork belly and glaze with the maple mustard. Broil until bubbling and a deep brown.
- Cover the pork with foil and let it rest.
- To make the gravy, place some of the cooking liquid in a put on the stovetop. Bring to a boil and add a cornstarch slurry too thicken.
- Slice the pork belly against the grain and serve.
Serving Suggestions
This slow cooker pork belly is perfect for a Sunday roast dinner or alternative to a holiday meal. Serve it with black pepper mashed potatoes, braised red cabbage and your other favorite veggie sides.
Make Ahead, Storage and Reheating
This slow cooker pork belly is best enjoyed as soon as it's made.
You can slow cook it ahead of time, let it cool and cover and store in the fridge for up to 3 days. Warm the pork belly through in the oven, then brush with the glaze and broil before serving.
Leftovers will keep well for 3 days, covered in the fridge. For best results, cut the pork into slices and lay on a baking tray. Add a couple of tablespoons of water to the baking tray and cover lightly with foil. Heat in the oven at 350F / 180c til warmed through.
The gravy will keep well for 3 days in the fridge. Reheat in a pot on the stovetop, adding a little water to loosen it back up.
Slow Cooker Pork Belly
Equipment
Ingredients
For the pork belly
- 2 pound pork belly (1kg) preferably with skin-on, but will work well either way.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large onions thickly sliced
- 2 apples (Granny Smith or another tart apple) cored and cut into large wedges
- 4 garlic cloves minced
- 1 cup low-sodium chicken stock (240 ml)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- ½ teaspoon dried sage optional
For the maple mustard glaze
- 2 tablespoons maple syrup
- 1½ tablespoons wholegrain mustard
- 1 teaspoon Dijon mustard
- teaspoon apple cider vinegar
- Pinch of salt
For the gravy
- 1 cup strained slow cooker cooking liquid, excess fat skimmed off (240 ml)
- 1 to 2 tablespoons cornstarch
- 1 to 2 tablespoons cold water
- Salt and black pepper as needed
Instructions
- Pat the pork belly dry. If skin-on, lightly score the skin, taking care not to cut deeply into the meat. Season well all over with salt and black pepper.2 pound pork belly, 1 teaspoon salt, ½ teaspoon black pepper
- Add the sliced onions and apple wedges to the bottom of the slow cooker. Place the pork belly on top, skin/fat-side up.2 apples (Granny Smith or another tart apple), 2 large onions
- Whisk together the chicken stock, minced garlic, Dijon mustard, Worcestershire sauce, apple cider vinegar, thyme and sage. Pour the mixture around the pork belly, avoiding wetting the top as much as possible.4 garlic cloves, 1 cup low-sodium chicken stock, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon apple cider vinegar, 1 teaspoon dried thyme, ½ teaspoon dried sage
- Cover and cook on LOW for 7-8 hours, until the pork belly is very tender but still holds together well enough to slice.
- Stir together the maple syrup, wholegrain mustard, Dijon mustard, apple cider vinegar and a pinch of salt.2 tablespoons maple syrup, 1½ tablespoons wholegrain mustard, 1 teaspoon Dijon mustard, teaspoon apple cider vinegar, Pinch of salt
- Carefully transfer the cooked pork belly to a foil-lined baking sheet. Pat the top dry, then brush generously with the maple mustard glaze. Place under a high broiler for 3–5 minutes, watching closely, until the glaze is bubbling, sticky and deeply browned.
- Tent the pork loosely with foil and let it rest for 10 to 15 minutes.
- Make the cornstarch slurry by mixing the cornstarch with a little cold water.1 to 2 tablespoons cornstarch, 1 to 2 tablespoons cold water
- Strain some of the slow cooker cooking liquid into a saucepan and skim off as much excess fat as possible. Bring to a simmer. Gradually stir the cornstarch slurry into the cooking liquid. Simmer until thickened to a gravy consistency, adding more slurry if required. Taste and season with salt and pepper as needed.1 cup strained slow cooker cooking liquid, excess fat skimmed off
- Cut the pork belly across the grain into thick slices. Serve with the gravy and the slow-cooked apples and onions.
Notes
- Cook the pork fat-side up. Pour the stock mixture around the pork and keep the skin dry.
- Don't overcook. The pork should be very tender but still hold together well enough to slice. Check for doneness around 6 to 7 hours.
- Pat the top dry before glazing so the maple mustard mixture sticks and caramelizes well.
- Watch closely under the broiler. The maple syrup can go from beautifully caramelized to burnt very quickly.
- Skim the cooking liquid well before making the gravy, as pork belly releases a lot of fat.
- Slice across the grain to serve for the most tender slices.
- Taste the gravy before seasoning. The stock, Worcestershire and cooking juices already contain salt.
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