Basic “Roast” Pork and Rice


Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Feel free to experiment with this recipe, using different spices, different grains as accompaniments, even a different meat (my friend Leda made this using a bone-in lamb leg roast, for example, and was happy with the results).


  • 2 teaspoons salt
  • 2 teaspoons ancho chile powder
  • ½ teaspoon ground cayenne
  • 1 (3½- to 4-pound/1.6- to 1.8-kg) bone-in pork butt
  • 2 cups (370 g) long-grain white rice



In a cup, combine the salt, chile powder, and cayenne, then rub the mixture all over the pork. Put the pork in the slow cooker, fat side down. Cover and cook on low for 8 hours.


Put the rice in a sieve and rinse very well under running water. Dump into a 2-quart (2-L) saucepan and add cups (540 ml) water and a good pinch of salt. Bring to a boil over high heat, stir once to unstick any grains from the bottom of the pan, then cover and cook over the lowest heat for 14 minutes, or until all the water is absorbed and the rice is tender. Let stand, covered, for 3 minutes, then fluff with a fork or spatula.

Using tongs or two wide metal spatulas, remove the pork to a carving board. Slice or pull the meat from the bone, discarding any large pockets of fat. Serve, spooning some of the cooking liquid from the cooker over the meat.