Mastering the Art of Slow Cooker Peameal Bacon Roast

A peameal bacon roast, also known as Canadian bacon or back bacon, is a fabulous cut of meat to make in the slow cooker. The moist heat perfectly tenderizes the lean roast while infusing it with flavor. Follow this guide to learn tips and techniques for slow cooker success.

What is Peameal Bacon?

Peameal bacon comes from the lean loin section of the pig. It has a fine grained texture and only a thin layer of back fat.

The name comes from a traditional process of rolling the cured meat in ground dried peas, giving it a signature crust when cooked. Modern versions use yellow cornmeal instead.

This Canadian specialty is less fatty than American-style bacon but boasts full pork flavor.

Benefits of Slow Cooker Peameal Bacon Roasts

Cooking a peameal bacon roast in the slow cooker offers many advantages:

• Infuses with flavor from surrounding ingredients
• Yields incredibly moist and tender meat
• Breaks down connective tissue over time
• Minimizes shrinking and drying out
• Frees up oven space
• Provides hours of hands-off cooking
• Fills the home with intoxicating aroma

The steady low heat is perfect for these lean roasts.

Choosing the Right Roast

Look for a peameal or Canadian back bacon roast around 2-3 pounds. Choose one that:

• Has good marbling but isn’t too fatty
• Feels heavy for its size
• Has a nice ratio of meat to fat
• Isn’t overly enhanced or injected
• Has the signature cornmeal crust (optional)
• Sits flat versus rolled or curved

This ensures the roast cooks evenly and has great flavor

Preparing the Roast

Before placing your peameal bacon roast in the slow cooker, take a couple quick steps:

• Rinse off any excess cornmeal coating if present. Pat dry.

• Trim off any unappetizing fat or surfaces.

• Score the fat cap in a criss-cross pattern to help render fat.

• Rub spices like garlic pepper paprika, mustard, or rosemary into the meat if desired.

• Preheat slow cooker if possible while prepping roast.

Proper prep sets you up for success.

Best Slow Cooker Cooking Method

To yield tender, juicy peameal bacon:

• Place roast fat side up in cooker. Add 1 cup broth, water, or beer to help prevent drying.

• Cook on LOW heat for 7-9 hours, until fork tender. Do not overcook.

• If cooker runs hot, reduce time. Check at 6 hours.

• Elevate on vegetables or a rack to prevent bottom from overcooking.

• Baste and turn roast halfway through if possible.

The low gentle heat perfectly breaks down the meat without drying it out.

Flavor Pairings

• Sauerkraut: Provides tangy contrast to rich pork.

• Potatoes: Catch savory drippings for incredible flavor.

• Onions: Add sweetness and moisture.

• Apple: Balances the pork’s richness.

• Maple syrup: For sweetness and sheen.

• Mustard: Spicy zip and crust.

• Beer or wine: Deepens flavor notes.

Serving Suggestions

• Slice roast and serve with mustard on a pretzel bun for an easy sandwich.

• Dice or shred meat and mix into baked beans, soups, pasta, or hash.

• Serve slices with hearty roasted root vegetables.

• Pair with scalloped or mashed potatoes.

• Top with sauerkraut and cheese on rye bread.

• Enjoy peameal bacon roast tacos with pineapple salsa.

Safely Reheating Leftovers

• Store tightly sealed in fridge for 3-4 days.

• Refrigerate and skim solidified fat before reheating.

• Slice or shred portions and reheat gently in a skillet, oven, or microwave.

• Stir shredded portions into baked beans, soup, potatoes, or eggs.

• Bring to 165°F internal temperature before serving.

With its lean yet succulent meat and flexible prep methods, peameal bacon roast really shines when made low and slow in the crockpot. Just keep the temperature and time in the optimal zone for a beautifully juicy outcome. Then enjoy this Canadian delicacy on sandwiches or mixed into hearty sides. Leftover peameal bacon also makes fantastic poutine! Master this set-it-and-forget-it roast.