How to bake boiled pork in a slow cooker in March. Tender and juicy boiled pork in a slow cooker in foil (recipe for delicious meat)

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I welcome all visitors to the culinary site site in the New Year 2014!

I want to congratulate you on the Year of the Wooden Horse. May it bring you gigantic health and fantastic luck. And in general, so that you are on horseback all year long !!!

I want to dedicate the first photo-recipe in the new year to cooking delicious and juicy boiled pork in a slow cooker. This excellent dish will perfectly complement the festive feast along with. It can be eaten both hot and cold, and in a slow cooker it turns out especially juicy and fragrant compared to the usual one from the oven.

I cooked the meat in my "assistant" for a total of 1.5 hours. If you have a pressure cooker function, then it will take half as much time to cook. If you are only planning to acquire this miracle of technology, then I advise you to make a choice in favor of a multicooker-pressure cooker, which has an order of magnitude more features than a conventional multicooker.

prepare from the following products:

1. 1,200 kg of not very fatty pork;

2. 4 cloves of garlic;

3. 1 carrot;

4. 1 tablespoon french mustard;

5. 1 tsp. salt and black pepper;

6. 1-2 tsp any vegetable oil;

7. a little pork seasoning (optional).

Of course, boiled pork in a slow cooker can be marinated in different ways, but I didn’t have time at all, and therefore I marinated the meat in the simplest way.

To do this, we clean a piece of pork from films, veins and excess fat. We thoroughly rinse the meat under running water and dry it well, otherwise all the spices will drain along with the remaining water.

In order for the boiled pork in the slow cooker to be juicy and fragrant inside (while the meat dries), we quickly clean the garlic and carrots and cut them into small sticks for stuffing.

In a separate plate, mix French mustard, meat seasoning, salt, pepper and a couple of cloves of chopped garlic with vegetable oil. It turns out such a kind of marinade.

We take the meat and make shallow cuts in it, placing there, alternately, either a piece of garlic or a carrot. Incisions from the inside can also be smeared with marinade, but I did not do that.

We generously coat the stuffed meat with the marinade mixture, making gentle massage movements.

So that the boiled pork in the slow cooker does not fall apart and retains a form convenient for serving, you need to tightly tie it with a string, which we do.

Then we wrap all this beauty in a film and send it to the refrigerator for pickling. It’s better to marinate the meat in the evening and cook it in the morning, but I didn’t have so much time, and my boiled pork marinated for only 2.5-3 hours, but the result didn’t get any worse. This completes the hardest part of the preparation.

When it’s time to cook, we take the boiled pork out of the refrigerator, remove the film (at this moment the aroma is simply divine), turn on our multicooker in the “Baking” mode for 40 minutes, heat up for 5 minutes and send the meat there (we do not lubricate the container and do not pour water) .

Close the lid and wait 10-15 minutes, then open and turn over to the other side, fry until the crust is blushed. The crust will give the dish a pleasant brown tint and make the boiled pork juicier and softer inside. My piece of boiled pork turned out to be round, and therefore I turned it several more times, frying it from all sides under a closed lid.

When the “Baking” mode is over, we start the “stewing / stew” mode for 1 hour, close the lid and wait 30 minutes. Then open the multicooker and turn the pork over to the other side. For a piece weighing 1 kg 200 gr. an hour is enough for it to be completely baked. If you have a larger piece, then you can add a little time.

As soon as the signal for the end of the regime sounds, we take out the boiled pork and wrap it tightly in a double layer of food foil, and then also in a towel. Thus, the meat should cool completely, after such a steam room the boiled pork will become even softer and juicier.

Boiled pork in a slow cooker can be served hot as a hot dish, or it can be well cooled and served as a meat snack. Personally, I prefer cold boiled pork.

Finally, I want to invite you to prepare a delicious dessert - which many people remember from childhood. And once again let me congratulate you on the New Year and Merry Christmas!!! Happy holidays and delicious culinary creations. Prepare and enjoy...

This dish was cooked in the Philips HD3039 4L 980W Multicooker .

Juicy and tasty pork in a slow cooker - photo recipe, 5.0 out of 5 based on 1 rating

More interesting recipes:

A slow cooker is a versatile device that can make almost any dish delicious. And ham is no exception. In her case, such an assistant is especially valuable, because she does everything herself and frees up a lot of time for the hostess. And this is very useful when, for example, she is waiting for guests, and you need to cook a large number of complex dishes.

The process of cooking boiled pork in a slow cooker is very simple and does not require special skills. It is enough to properly prepare the meat, put it in the refrigerator, and then put it in the bowl of the appliance and select the desired mode.

Traditionally, boiled pork is fried in the “Baking” mode, turning from one side to the other (15-25 minutes each), and then simmered in the “Stew” mode for about 2 hours. After cooking, it is recommended to leave the boiled pork to cool in a slow cooker so that it is saturated with its own juice.

Ingredients:

• 1 kg of pork;
• 1 tsp coriander;
• 1 tsp pepper mixtures;
• 1 tsp seasonings "Italian herbs";
• 2-3 cloves of garlic;
• salt.

Cooking:

1. Prepare the meat as described above. Read more
2. Peel the garlic cloves, chop into slices.
3. Cut the meat lightly and stuff with garlic slices.
4. Mix spices with 1.5 tsp. salt and rub the meat.
5. Put it on a piece of foil and let it brew in the refrigerator for about 2 hours.
6. Put the meat wrapped in foil in a slow cooker and set the "Baking" mode for 1 hour 15 minutes.
7. Turn off the slow cooker and leave the pork for another 20 minutes.

Recipe for boiled pork in a slow cooker from chicken

Ingredients:

• chicken fillet - 2 pcs.;
• milk - 1 l;
• salt;
• spices and dried herbs.

Cooking:

1. Pour milk into a multicooker bowl and pour salt into it.
2. Set the mode "Milk porridge" and boil the milk.
3. Dip the fillet in milk and boil for 5 minutes.
4. In the "Heating" mode, cook for another 2 hours.
5. Dry, roll the boiled pork in a mixture of herbs and breadcrumbs.

beef ham

Ingredients:

• 0.7 kg of beef;
• carrot;
• a head of garlic;
• 2 tbsp. l. sunflower or olive oil;
• 2 tsp mustard;
• spices;
• salt.

Cooking:

1. Clean the garlic cloves.
2. Prepare the meat ahead of time.
3. Peel the carrots and cut into slices.
4. Cut the meat in several places and stuff with carrots and garlic.
5. Prepare the marinade by mixing mustard, salt, spices and oil.
6. Lubricate a piece with marinade, put in foil or wrap in cling film. Leave in a cool place for a couple of hours.
7. Pour the rest of the marinade into the bowl of the appliance and put the meat into it.
8. Using the "Baking" mode, fry the meat on both sides for 40 minutes.
9. Put on the "Extinguishing" mode and cook for another 1.5 hours.

Boiled pork in a multicooker

Some multicookers, including Redmond, are equipped with the "Heating" function. With it, you can also cook boiled pork, if you simmer it for a long time in a marinade in your own juice. Thanks to this little secret, the dish turns out juicy and tasty.

Ingredients:

• 1.5 kg of pork;
• a head of garlic;
• carrot;
• 1 tsp salt;
• 2 tbsp. l. mustard;
• 1 st. l. mayonnaise and soy sauce;
• 1 tsp dried herbs;
• black and red pepper to taste.

Cooking:

1. Wash and clean the meat well.
2. Peel the garlic and carrots, cut into plates and sticks.
3. Make cuts on one side of the meat and stuff them with vegetables. Just 4-5 cuts are enough for each type of filling.
4. Prepare the sauce by mixing the remaining ingredients: mayonnaise, mustard, soy sauce, salt, pepper, herbs.
5. Make cuts in a piece of meat on the other side and stuff them with sauce.
6. If the sauce remains, you can spread it on boiled pork.
7. Put the meat in the slow cooker and put on the “Baking” mode. Cook 1.5 hours.
8. After cooking, hold the boiled pork in a slow cooker for some time, allowing it to cool. Only then put it in the refrigerator.

Pork roll

Ingredients:

• 2 kg of pork (possible with skins);
• carrot;
• a head of garlic;
• 100 g mustard;
• 150 ml cream;
• a little vegetable oil;
• salt;
• pepper.

Cooking:

1. Peeled garlic cloves grate or crush.
2. Mix garlic and salt, pepper, mustard.
3. Lubricate the meat with the resulting marinade and refrigerate for 24 hours.
4. Salt the cream a little and use a disposable syringe to inject it into the meat.
5. Roll up a piece of marinated meat and wrap it with a thread.
6. Grease the top of the roll with pepper, turmeric.
7. Cook in the "Baking" mode for half an hour.
8. Switch to the "Extinguishing" mode and cook for another hour.
9. Keep the roll in the multicooker turned off for another hour.
10. Cool the dish and put it in the refrigerator.

If you cook boiled pork in a slow cooker, the dish will be juicy and tasty, and the process itself will not take much time. But you can surprise your guests and loved ones with a new taste of fragrant meat, which will forever secure your reputation as a great hostess among your friends.

Boiled pork in a slow cooker - recipes

Lovers of delicious homemade meat and owners of modern kitchen appliances will definitely think about how to cook boiled pork in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Mulinex, Vitek and other models). Do not even hesitate, this pan can work wonders. We offer a wonderful recipe for "Buzhenina in a slow cooker". It is worth noting that it is better to use pork meat, it will turn out much more tender and juicy, and the beef turns out to be rather dry.

Ingredients for boiled pork in a slow cooker:

• 1-1.5 kg of pork (whole piece);
• 6-7 garlic cloves
• 3 teaspoons mustard (regular or Dijon)
• salt, a mixture of red and black pepper.

Recipe:

1. Boiled pork in a slow cooker can also be cooked with carrots (1 pc), it must be cut into medium-sized cubes. Cut the garlic cloves in half. In a separate bowl, mix the salt together with red and black pepper.
2. Wash a piece of pork and dry it with a napkin. Using a knife, cut into the meat and stuff it with carrots and garlic. Sprinkle salt and pepper into the holes first.
3. In a mixture of salt and pepper, add mustard, spices that you prefer. Mix well the mixture and brush it on all sides of the surface of the meat.
4. Next, wrap the meat with cling film and leave to marinate for 3-4 hours at room temperature. This time will be enough for your meat to be salted and saturated with the aromas of garlic and spices.
5. Turn on the slow cooker for boiled pork on "Baking". Press the start button. Heat up 2 tablespoons of vegetable oil and fry the future boiled pork on both sides.
6. Turn off the baking program. Put on "Stew" for 2.5-3 hours (depending on the thickness of your piece of meat). In the middle of the stewing program, turn the meat over to the other side. Boiled pork in a slow cooker will be ready after the signal. Bon appetit!

Boiled pork in a multicooker

In order for the cooked to be as tasty as possible, it is advisable to use the cervical part of pork meat. Although a pretty good boiled pork is obtained from a beef neck. And for lovers of lean meat, we can recommend carbonate. We cooked boiled pork in a slow cooker from pork neck.

Ingredients:

• pork - 1 kilogram;
• garlic - 4 teeth;
• vegetable oil - 2 tablespoons;
• pepper - to taste;
• salt - 2 tablespoons;
• dried thyme - a little;
• thyme - a little;
• oregano - a little
• bay leaf - a few
• rosemary - a little

How to cook boiled pork in a slow cooker:

1. Take the meat, rinse it well and marinate. For the marinade, use the usual brine, consisting of two tablespoons of salt and a liter of water.
2. Pour the meat with salt water and refrigerate for two days.
3. After this time, remove the meat from the brine and dry it using paper towels.
4. Mix all pre-prepared spices in a deep plate, squeeze the garlic with a garlic press, add vegetable oil. Stir again.
5. Throw the meat into the spice bowl and rub the meat well in the spices. You can also just rub the meat with spices, as you like.
6. Put the meat in a plastic bag, put it in the refrigerator for three hours.
7. Lubricate a removable saucepan in a slow cooker with vegetable oil, put meat with spices in it, turn on the stew mode for two hours.
8. After two hours, hot boiled pork must be removed from the multicooker and packaged in foil. Now wait for the meat to cool completely.

Boiled pork in the Panasonic multicooker

To prepare the dish, we need to prepare:

• 1.5 kg of pork;
• 100 grams of mustard;
• 1 onion;
• 10 grams of pepper;
• 10 grams of salt;
• 1 st. a spoonful of vegetable oil;
• seasonings for meat.

Cooking:

1. Pork in a Panasonic multicooker is cooked for several hours, and you don’t need to follow the dish. It will take only 10 minutes of precious time, and then you can do other household chores.
2. First, sprinkle the pork with salt, season with pepper, then cover with mustard.
3. We cut the onion into small cubes, put it on the bottom of the multicooker container, add a spoonful of vegetable oil.
4. Put the meat on the onion. We set the multicooker to the "Extinguishing" mode. Cooking time: 60-70 minutes.
5. If you want, then after half an hour the pork can be turned over, but without doing this, the dish will still be well baked.
6. You can also cook boiled pork in a beef slow cooker, especially if you prefer this particular meat. We prepare the dish according to this recipe. As a result, it will differ only in the taste of meat.

Boiled pork cooked in a slow cooker and baked in foil

The foil will provide the meat with a tender and juicy taste. Cooking in this way boiled pork is easy and it turns out much tastier.

Products for this dish:

• 1.5 kg of beef or pork;
• 15 grams of pepper;
• 15 grams of salt;
• 15 grams of paprika;
• 2 cloves of garlic.

Cooking:

The first boiled pork recipe described earlier can be applied in another way. We need an oven. Forces will need to be spent more, but the result will justify your efforts.

First, the meat should be sprinkled with salt, pepper, seasonings. We put it in a slow cooker, set it in the "Extinguishing" mode for half an hour.

When the set time is up, take the meat out of the slow cooker, sprinkle it with chopped garlic, wrap it in foil and place the dish in the preheated oven for another half hour. This will allow the meat not to lose its juice and flavor.

Boiled pork in a slow cooker homemade recipe

This dish turns out to be homemade, since dyes are not used in its preparation, but only seasonings and natural marinade.

To prepare the dish we need:

• 1.2 kg of pork;
• 5 grains of cloves;
• 10 pieces of allspice;
• 0.5 teaspoon with coriander;
• 10 grams of chili pepper;
• 20 grams of salt;
• 0.5 teaspoon mustard;
• 10 grams of paprika;
• 10 grams of black pepper;
• 10 grams of dried garlic.

How to cook ham according to this recipe:

1. First you need to process the meat: rinse it thoroughly, dry it with a dry cloth.
2. Then you should put the meat in a separate container and sprinkle it with salt.
3. After the meat dries, rub it with spices, cover with foil and refrigerate for 24 hours.
4. After a day, the meat will marinate, put it in the container of the multicooker, turn on the “Extinguishing” mode for 1 hour, while closing the lid. Cooked boiled pork can be stored in the refrigerator for several weeks, but, as a rule, it is eaten on the very first day.
5. In a similar way, chicken and veal boiled pork is cooked in a slow cooker. At the same time, you can try a different addition of various spices, combine them. As you have already noticed, boiled pork in a slow cooker cooks quickly and without much effort. Bon appetit!

Boiled pork in foil in a slow cooker

You will need:

• 1 kg of pork pulp,
• 0.5 cups of mayonnaise,
• ½ carrot,
• ½ parsley root
• ½ head of garlic
• 1 tablespoon sesame
• ground black pepper,
• condiments,
• salt.

How to cook:

1. Rinse the meat, dry it and make cuts in the pulp with a sharp knife.
2. Peel the garlic, carrots, parsley root, cut them into strips.
3. Put garlic, carrots, parsley root into the formed pockets.
4. Grate the meat on all sides with pepper, seasonings, salt, evenly grease with mayonnaise. Sprinkle with sesame seeds on all sides.
5. Put the meat in a double-folded foil, carefully wrap it and put it in the refrigerator for 12 hours.
6. Then pour a little water into the multicooker bowl, put the meat in foil and set the baking mode at the rate of 40 minutes for each kilogram of meat and 30 minutes for a piece.
7. While it is being baked, you need to make sure that all the water does not evaporate.
8. 20 minutes before the end of the program, you can carefully unfold the foil and bake the meat already open.
9. After the beep, do not open the multicooker until the boiled pork has cooled completely. Read more
10. Then place the finished ham in the refrigerator. Serve cold, cut into thin slices.
11. Decorate with herbs, gherkins, lemon halves, cranberries and lingonberries.

Time: 200 min.

Servings: 10-12

Difficulty: 2 out of 5

Recipe for juicy boiled pork in a slow cooker

Boiled pork in a slow cooker is a great alternative to store-bought sausage, because what is cooked with one's own hands is always tastier and more aromatic. One of the varieties of baked meat is boiled pork, which is mainly prepared from pork.

Cooking pork in a slow cooker is much easier than in the traditional way. The recipe below with a photo will allow each housewife to accurately repeat each stage of cooking.

Recipes with photos of such an appetizing dish are striking in the variety of ways to prepare and cook pork.

Boiled pork in foil in a slow cooker acquires a golden crust during baking, if you first stuff a piece of tenderloin with garlic and carrots, each slice will acquire new savory flavors.

If you cook boiled pork in a sleeve, the meat will turn out juicier and softer, as it will be baked along with the secreted juice, as well as with spices and herbs.

Regardless of whether you cook pork in a sleeve or foil, you should take care of the marinade. Each marinade recipe is unique, because in order to prepare it, not only vegetable oil, tomato juice or kefir is used, but also wine and beer.

Fresh or dried basil, ground ginger, and oregano can turn an ordinary piece of meat into something special.

When baking in a sleeve, the meat quickly absorbs the flavors of the marinade, filling with a new rich taste, unfortunately, the step-by-step recipe with a photo cannot convey the felt aromatic bouquet.

Learn how to make boiled pork tastier when baking in a sleeve or foil, we will show you how to cook a delicious festive meat dish that everyone will like without exception.

• If the recipe you have chosen does not include roasting in a sleeve or foil, put the pork on the fatter side up, this will help keep the meat juicy.
• To make pork ham juicier, pre-fry a piece of pork, this will help "seal" the juices inside. Thus, the meat will not lose its juiciness during baking.
• It is worth noting that all pork recipes involve the use of boneless meat. Therefore, if you have a piece of pork with a bone, it is worth taking it out before baking.
• Do not forget to check the degree of readiness of pork after baking in a sleeve or foil. To do this, pierce the pork with a knife, while transparent juice should flow out, then we can assume that the dish is completely baked. If the juice has a reddish tint, the meat is not ready.
• If you use soy sauce to prepare the marinade, then keep in mind that you need to add less salt.

Now let's start cooking. Follow the step-by-step descriptions, the recipe below with a photo will help you prepare excellent pork that can be used to make sandwiches.

Ingredients:

Cooking process

Step 1

Rinse the pork neck, lightly blot it with a paper towel or towel.

Step 2

Pour the meat spices into the bottom of a small bowl: coriander seeds, peppercorns, dried basil, and oregano. Thoroughly grind everything with a mortar.

Step 3

Add here the crushed cloves of garlic, the required amount of soy sauce, as well as sunflower oil and salt. Stir the ingredients of the marinade, you should get a mixture as in the photo.

Step 4

Spread the meat with the resulting marinade, put it inside a large container, adding bay leaves. Now close the container with pork and let it marinate for an hour.

Step 5

After the specified time, transfer the pork neck from the container to the multicooker bowl, pour the meat with the remaining marinade. Set the "Baking" program for 20 minutes.

Step 6

After 20 min. turn the pork over and fry it for the same amount of time on the other side under a closed lid. Then select the "Extinguishing" mode, set the timer for 2.5 hours.

Step 7

After the end of the program, let the cooked meat sweat under a closed lid for 10-15 minutes. Then take out the pork tenderloin in a slow cooker, put it on a dish.

Step 8

Cut the meat into medium slices as in the photo and serve. The baked goods look very appetizing!

See another version of this dish:

Boiled pork is an incredibly tasty, baked meat, juicy and fragrant. This dish is easy to prepare, so you don’t have to wait for some special occasion to please yourself and your family with a great product. You can serve such meat for lunch, or for dinner, on a weekday, or for a holiday. Someone will say that you can buy delicious pork in the store. But it’s worth considering how many different, not very useful additives are in it? The benefits of homemade meat are beyond doubt, in this recipe we will tell you how to cook pork pork in a slow cooker.

Ingredients

• pork loin or neck 800 gr;
• filtered water - 100 ml;
• mustard in grains - 0.5 tsp;
• flower honey - 2 tablespoons;
• table salt - 1 tsp;
• garlic - 3 cloves;
• mustard - 1 tsp;
• refined oil 2 tbsp. l.;
• soy sauce 4 tbsp. l.

Cooking time: 2 hours
Preparation time: 3 hours.
Number of servings: 4-5 pcs.

How to cook juicy boiled pork in a honey marinade in a slow cooker

The most delicious boiled pork is obtained from a pork neck, loin or chop. The meat should not be too fatty, one thin layer will be enough.
Pork should be thoroughly washed and dried on a paper towel. After that, you can work with meat.


Let's prepare the garlic. Grind 2 cloves with a garlic press, cut 1 clove into thin strips.


We take a knife with a narrow blade, we make punctures in the pulp. The better the meat is stuffed with garlic, the more aromatic and tastier it will be. Punctures need to be done evenly on all sides, and on the sides as well.


Now, using the same knife, stuff the pork with garlic. We try to place the garlic cloves as deep as possible.


We make a marinade - we combine honey, mustard and mustard seeds, soy sauce, garlic and salt. Spread the marinade generously on the pork cue ball.

Wrap the meat ready for marinating tightly in cellophane or cling film, and send it to a cold place. We forget about it for 2-3 hours.


Appetizing-smelling, marinated meat is placed in a multicooker pan, which we pre-lubricate with refined oil. By the way, such meat can be cooked in the oven. Put the meat in a baking dish and bake at 180 degrees for 60 minutes. Periodically need to be watered with marinade.
We make our meat in a slow cooker and will tell you in detail about the cooking steps.
For frying meat, the Baking (Frying) mode is suitable, fry it for no more than 15 minutes on one side. Then we turn the fried, ruddy meat on the second side, add 100 ml of boiled water, and pour over the remaining marinade. Turn on the Extinguishing mode for 2 hours. If there is a marinade left, then you can periodically water the meat with it.


That's all! The honey pie is ready. With the help of a spatula, we take it out of the multicooker pan, and wait for it to cool.


Boiled pork is incredibly tasty in any form (cold and hot) - here it’s not for everybody. We serve mustard, sauces for meat, vegetables, herbs.

Baked meat or boiled pork - what a delicious treat it is! When baked, the meat turns out juicy and so fragrant that its smell will spread throughout the house. Yes, and those wishing to taste this dish will be more than enough!

There won't be a single piece left! But how to learn how to properly make boiled pork in a slow cooker? And what is the best meat to use for this dish? Let's look into this in more detail and answer all the important questions.

What kind of meat is suitable

It is advisable to cook boiled pork from pork meat, it turns out to be more juicy and fatty. But many housewives use beef and even chicken for cooking.

When choosing meat for boiled pork, it is advisable to adhere to the following recommendations:

• A piece of meat must be whole, without bones. Its weight should be from 1 kg to 4 kg;
• Veins should not be present on the meat;
• Well, if there is a small amount of fat, when cooked, it will add juiciness;
• It is worth taking meat from the back, ham or neck;
• Well suited from the neck, in this place it is more tender and soft.

Boiled ham recipe in a slow cooker

Ingredients	Quantity
fresh pork meat (loin) -	1.3 kg
garlic -	2-3 slices
dried basil -	1 small spoon
dried thyme -	1 small spoon
dried rosemary -	1 small spoon
peppercorns -	10-15 things
mustard -	1 large spoon
salt -	taste
olive oil -	A little
water -	170 ml
Cooking time: 180 minutes	Calories per 100 grams: 270 kcal

How to cook:

1. A piece of meat should be thoroughly rinsed with cool water and placed on a wire rack or colander so that all excess liquid is drained from it;
2. Peel the skin from the garlic, cut each clove into 4 parts;
3. In a piece we make small cuts and place pieces of garlic;
4. Prepare marinating mixture. Pour oil into a small cup, add salt, thyme, dried basil, rosemary, allspice, mustard to it. We mix everything;
5. Now rub the meat with the marinade. To do this, we put a cling film in a large cup or tray, put a piece on it and rub it on all sides with marinade. For rubbing, you can use a silicone brush;
6. Then we wrap the meat with a film on all sides and put it in a cold place for a couple of hours, and preferably even at night;
7. After the pork is marinated, take it out of the refrigerator, remove the film from it;
8. Pour oil into the multicooker cup, put the pickled piece there;
9. We set the baking program ”and leave to cook for 40 minutes;
10. After 20 minutes, we shift the piece to the other side and fry until crusty;
11. After that, we rearrange the mode to "Extinguishing" and set the cooking period to 2 hours;
12. As soon as the multicooker signal sounds, we check the meat for readiness, pierce it with a fork or knife, if transparent juice stands out, then everything is ready. If the juice has a pinkish tint, then you still need to stew in the “Extinguishing” mode for 1 hour.

Pork ham in foil

What you need:

• A kilogram of pork;
• 5 garlic cloves;
• Spices - thyme, basil, allspice;
• A little salt;
• 170 ml of water.

How much to cook - 2 hours.

Calories per 100 grams - 255.

Let's start cooking:

1. 1. Pork should be rinsed and dried;

1. 1. Peel the garlic cloves, cut into medium pieces;
   2. We make medium cuts in the meat and put the garlic there;
   3. Then sprinkle the pork on all sides with spices and salt. We spread it in a deep cup and put it in the cold for 2-3 hours;

1. 1. After that, we take out the pickled piece from the refrigerator, put it in the multicooker container;
   2. We select the "Frying" mode and fry the pork on all sides until golden brown;
   3. Next, we take it out of the multicooker, put it on foil, wrap it on all sides and place it again in the multicooker container;

1. Pour a glass of water into the container, select the "Extinguishing" mode and leave to cook for 1 hour;
2. Remove the foil from the finished pork, cool and cut into small pieces.

Chicken milk stew

What will be needed:

• Chicken meat pulp - 1 kilogram;
• Milk - 1000 ml;
• Spices - thyme, dried basil, rosemary, allspice;
• A little salt.

Calories per 100 grams - 108.

How to cook:

1. Pour milk into the multicooker bowl, pour 2 large spoons of salt there, stir everything;
2. Select the "Milk porridge" mode and bring the milk to a boil;
3. 5 minutes after boiling milk, put chicken meat in it and boil for 5-7 minutes;
4. Change the mode to “Heating” and leave the chicken to languish in the milk mixture for about 2 hours;
5. Pour dry herbs into a separate cup, mix everything with spices;
6. We take out the finished chicken from the milk mixture, spread it on spices and roll in breading;
7. Chicken meat is ready and ready to be served.

Beef ham in the sleeve

What will be required:

• 1 kilogram of beef meat;
• Carrot - 1 piece;
• 1 large spoonful of grainy mustard;
• 1 garlic head;
• Vegetable oil;
• A pinch of dried thyme;
• 1 small spoonful of dried basil;
• Allspice in peas - 10-15 pieces;
• A little salt;
• Glass of water.

Cooking time - 3 hours.

Calories per 100 grams - 210.

How to cook:

1. We thoroughly wash the piece of beef, remove the films and dry it;
2. We clean the head of garlic from the skin and divide it into cloves;
3. We wash the carrot tuber, clean off all the dirt and cut into small strips;
4. Then we make deep cuts in the meat and put garlic cloves and strips of carrots there;
5. Then, in a small bowl, mix vegetable oil with spices - thyme, basil, allspice. Add mustard to the mixture and stir;
6. Rub the beef well with the marinade mixture on all sides. We spread its sleeve for baking, pour in the rest of the marinade and leave to marinate for 2-3 hours;
7. We spread the marinated meat in the sleeve into the slow cooker, set the "Baking" mode for 40 minutes and pour water;
8. Then we change the mode to "Extinguishing" and simmer under the lid for 2 hours.

Boiled pork with garlic and ginger

What will be required:

• 800 grams of pork;
• 5-6 garlic cloves;
• ground ginger - to your taste;
• 1 teaspoon ground coriander;
• 1 teaspoon dried basil;
• Olive oil;
• A little salt.

The cooking time is 2 hours 30 minutes.

Calories per 100 grams - 270.

Let's start cooking:

1. Rinse the pork with cool water and dry;
2. Pour oil into a bowl, add spices - ginger, coriander, basil and salt. We mix everything;
3. Rub the piece with the marinade mixture on all sides;
4. Peel the garlic cloves and cut in half;
5. In a piece of meat we make medium recesses and put garlic pieces there;
6. We wrap the pork with cling film and send it to the refrigerator to marinate for 7-8 hours;
Here .

• Be sure to marinate the meat for at least 1-2 hours before cooking. The marinade will make it juicy and tender. In addition, it will cook much faster;
• It is advisable to add water to the meat during the baking process, it will prevent burning and make it juicier;
• After cooking, the meat should be kept in the slow cooker for at least another 1-1.5 hours. It will cool down and soak in its own juice;
• If you need to get boiled pork with a crust, then at the beginning it should be cooked in the "Baking" mode - on each side for 20 minutes;
• You can serve both in free form and with a side dish of potatoes, lettuce and greens.

Boiled pork is a very hearty dish, which is mainly prepared for the festive table. But if you want to pamper your family, especially the male half, then you can make it for the everyday menu, for example, for a family dinner.

But before cooking, do not forget to marinate in advance, the marinade will make the boiled pork tender, juicy and fragrant. In addition, it will greatly reduce the entire cooking process.

And you can serve meat both in free form and as an addition to potatoes, rice or stewed vegetables. Be sure to prepare this royal treat and delight your family!