This preparation method involves cooking seasoned or marinated cuts of pork alongside uncooked grains in a slow cooker. The prolonged, low-temperature cooking process tenderizes the meat while simultaneously infusing the rice with the flavors of the pork and any accompanying sauces or vegetables. A common example includes bone-in pork chops layered on top of a bed of long-grain rice with a cream of mushroom soup-based sauce, cooked for several hours until the pork is easily shredded and the rice is fully cooked and absorbent.
Employing this technique offers several advantages. It provides a convenient, hands-off cooking solution, requiring minimal active preparation time. The slow cooking process typically results in exceptionally tender pork, even when using less expensive cuts. Furthermore, it allows for a complete one-pot meal, reducing cleanup and streamlining meal preparation. Historically, slow cooking methods have been utilized to tenderize tougher cuts of meat and conserve energy by using low heat over an extended period.
