It is generally not recommended to cook raw shrimp and raw pork together in a slow cooker (crockpot) due to differences in their cooking times and temperature requirements. Here's why:
Cooking time: Shrimp cook much faster than pork. If you were to cook them together for an extended period in a slow cooker, the shrimp would likely become overcooked and rubbery, while the pork might not be cooked thoroughly.
Food safety: Mixing different types of raw meats in the slow cooker can lead to food safety issues. Pork requires a higher internal temperature to be safely cooked compared to shrimp. By the time the pork reaches a safe temperature, the shrimp might be overcooked or not adequately cooked, which can lead to potential health risks.
If you want to use a slow cooker to prepare a meal with both shrimp and pork, it's best to cook them separately and then combine them later in the cooking process. Here's how you can do it:
Cook the pork: Place the raw pork in the slow cooker with appropriate seasoning and any other ingredients needed for the pork recipe. Cook it on the low or high setting, depending on the recipe, until the pork is fully cooked and tender.
Cook the shrimp separately: While the pork is cooking in the slow cooker, prepare the shrimp separately. You can sauté, grill, or bake the shrimp until they are cooked through.
Combine the cooked ingredients: Once both the pork and shrimp are fully cooked, you can combine them in a serving dish or in the slow cooker, if it has a "warm" setting. This way, you can enjoy the flavors of both meats without compromising their textures and ensuring food safety.
Remember to follow proper food handling and cooking guidelines to ensure that the final dish is safe to eat. Always use a food thermometer to check the internal temperature of both the pork and shrimp to ensure they are fully cooked and safe to consume.