Marinade for stewing pork in a slow cooker. Pork stew in a slow cooker

Pork stewed in a slow cooker in the sleeve

• 1.2 kg pork neck;
• 4 cloves of garlic;
• pepper mixture, salt.

Rinse the meat and pat dry with paper towels. Squeeze the garlic, pour a mixture of peppers and salt into it and mix everything well.

Thoroughly rub the meat with garlic mass, wrap it in a film and put it in the refrigerator to marinate for a day. During the infusion, turn the meat over several times.

Roll the pickled meat into a roll and secure in this position with a thread. Put the pork in a roasting sleeve and tie it off at the top so that the juices do not leak out during cooking.

Place the meat in the multicooker bowl. Pour water into the bowl so that it covers the meat halfway. Set the "Stew" mode and cook the pork for 2 hours.

After this time, turn off the appliance and leave the meat in the bowl for another 2 hours under a closed lid. Take the pork out of the slow cooker and let it cool down a bit.

Poke a hole in the sleeve and pour all the juice out of it into a cup. Subsequently, it can be used in the preparation of, for example, porridge or vermicelli.

Transfer the meat to another bag, cool it at room temperature and send it to the refrigerator. The next day, cut the meat into slices and serve.

Shank roll in a slow cooker: a simple recipe

Ingredients:

• 1.5 kg pork knuckle;
• 1 clove of garlic;
• 3 bay leaves;
• salt, spices.

Rinse the roll well. Cut the skin on the shank lengthwise and gradually dissect the meat, moving towards the bone. Cut the bone out of the shank.

Beat the meat with a tenderometer or a regular fork. When beating, pay special attention to thick places.

Mix salt with spices and rub the meat well. To cook meat deliciously, the mixture must be rubbed directly into the fibers. Cut the garlic into thin slices and put on the knuckle from the inside.

Roll the shank into a roll and tie it with a strong thread. Put the pork in the bowl of the multicooker, pour salt on top and add the parsley. Pour the meat with water so that it is completely covered.

Set the “Extinguishing” mode in the multicooker and cook the roll for 2 hours. After this time, remove the meat from the appliance and wrap it in foil.

Send the meat to reach the oven preheated to 180 ° C for 10-15 minutes. Chill the pork before serving.

Slow Cooker Pork Breast Recipe

Pork breast

Ingredients:

• 1 kg brisket with a layer;
• 1 head of garlic;
• 3 laurels;
• 1 tbsp spices "For barbecue";
• ½ tsp red pepper;
• 1 tsp black pepper;
• 1 tbsp coarse salt;
• some coriander.

Peel off the garlic cloves. Cut half of them into slices. The remaining garlic crush or finely chop.

Finely chop the bay leaf with your hands, and crush the coriander seeds in a mortar. Combine lavrushka, coriander, spices and pepper in a bowl. Add chopped garlic and salt to the mixture and mix everything well.

Wash the brisket and pat dry with a towel. Make holes in the meat and stuff it with garlic. Thoroughly rub the brisket with the seasoning mixture, place in a baking bag and tie tightly.

Place the meat in a special container for steaming. Pour 5 multi-glasses of water into the multicooker bowl. Place a container of pork on top.

Set the "Steam cooking" mode and cook the meat for 60 minutes. Leave the brisket to cool in the slow cooker.

Remove the cooled brisket from the multicooker, wrap it in a bag and put it in the refrigerator for at least 1 day. Serve with horseradish, adjika or mustard.

How to cook pork with potatoes in a slow cooker

Ingredients:

• 500 g of pork tenderloin and potatoes;
• 1 onion and carrot;
• 50 ml of vegetable oil;
• 1 liter of water;
• salt pepper.

Wash and clean vegetables. Cut the potatoes into cubes of about 2x2 cm. Wash the meat and cut into cubes of the same size.

Cut onion into small pieces. Grate carrots on a fine grater.

If the multicooker bowl is made of steel, pour a little vegetable oil into it. Nothing can be added to the ceramic container at all. Put the meat in the bowl and turn on the “Frying” mode for 15 minutes.

10-15 minutes after the start of cooking the meat, open the slow cooker, add carrots and onions to the bowl and mix everything. Do not close the lid until the timer has run out.

Salt the potatoes, pepper and add to the meat. Pour water into the multicooker bowl. Close the lid and turn on the "Extinguishing" mode for 1 hour. After 60 minutes. turn on the "Heating" mode and hold the dish in the slow cooker for another 10-15 minutes.

Pork with bulgur in a slow cooker

Pork with bulgur

Ingredients:

• 500 g of meat;
• 2 tbsp bulgur;
• 4 tbsp water;
• salt.

Wash the pork, pat dry and cut into small pieces. Put the meat in a slow cooker and cook it for 5-10 minutes. in "Fry" mode.

Open the lid of the appliance and pour the bulgur into the bowl. Set the mode "Frying" and fry the ingredients for 3 minutes.

Pour water into the multicooker, turn on the “Pilaf” program and set the timer for 1.5 hours. The finished dish can be served immediately, but it is better to insist it in advance for a day in the refrigerator.

Pork meat with buckwheat in a slow cooker

Pork meat with buckwheat

Ingredients:

• 350 g boneless and skinless breast;
• 1 carrot and onion;
• 150 g of buckwheat;
• 0.5 tsp salt.

Wash the meat, dry it and cut into not too small pieces. If desired, pour a little vegetable oil into the multicooker bowl. Load the pork and set the "Frying" mode for 20 minutes. During cooking, stir the meat 1-2 times.

While the meat is frying, peel the carrots and onions and cut into small cubes. Finely chop the onion.

For 10 min. before the timer goes off, put the vegetables in the slow cooker and mix everything. In 10 minutes. pour 500 ml of hot water into the device. Change the mode to "Extinguishing" and set the timer for 1 hour.

After 30 minutes, pour washed buckwheat, salt into the multicooker bowl and mix everything. After another half an hour, turn off the device, put the buckwheat with pork on plates and serve.

Pork with mushrooms and potatoes

Pork with mushrooms and potatoes

Ingredients:

• 500 g pork;
• 400 g of chanterelles, champignons or honey mushrooms;
• 6 potatoes;
• 4 tbsp sour cream;
• 2 onions;
• herbs, salt, pepper.

Wash the meat, cut into pieces and cook in the "Frying" mode for 10 minutes. Finely chop the onion, cut the mushrooms into slices. Add both ingredients to the meat and fry for another 15 minutes.

Peel potatoes and cut into small cubes. Put it in the multicooker bowl and switch the device to the "Extinguishing" mode. Set a timer for 60 minutes. After the meat is cooked, leave it in the slow cooker for another 10 minutes in the "Heating" mode.

Delicious pork with pineapples in a slow cooker

Pork with pineapple

Ingredients:

• 400 g pork fillet;
• a can of pineapples;
• ½ tbsp mustard;
• ½ tbsp water;
• 100 g of hard cheese;
• pepper, salt.

Rinse the meat, wipe, cut into slices and beat with a hammer. Drain the syrup from the pineapple jar into a bowl and soak the pork in it for 30 minutes.

Put the pork in the multicooker bowl, salt and pepper it. Place a pineapple on each piece. Sprinkle everything on top with grated cheese.

Dilute mustard with a little water and also add to the bowl of the appliance. If you want to get very tender and juicy meat, set the "Extinguishing" mode for 1 hour. In order to get fried meat, set the "Baking" program for 25 minutes.

Arrange the finished meat on plates and serve with some salad with pineapples.

Pork with prunes in a slow cooker

Pork with prunes

Ingredients:

• 500 g pork;
• 100 g prunes;
• 1 tbsp each of vegetable and butter;
• 1 tbsp tomato paste;
• 1 onion;
• 2 multi-glasses of water;
• 1 clove of garlic;
• 2 bay leaves;
• salt, spices.

Rinse the prunes, put in a bowl and pour boiling water for 20 minutes. Cut the meat into pieces of medium size. Finely chop the onion.

If desired, pour vegetable oil into the multicooker bowl and put butter. Put the pork in the bowl and cook in the “Frying” mode for 15 minutes.

Add tomato paste to the dish, pour spices and mix everything. Drain the water from the prunes, cut them and also put them in a slow cooker along with bay leaves.

Salt the dish, pepper, pour in water, close the lid of the appliance and cook all the ingredients in the "Extinguishing" mode for 70 minutes. Leave the finished dish in the slow cooker for 10 minutes.

Pork recipe with vegetables in a slow cooker

Pork with vegetables

Ingredients:

• 800 g of meat;
• 7 potatoes;
• 1 onion;
• 1 clove of garlic;
• 2 carrots;
• 200 g sour cream;
• onion, dill:
• vegetable oil, salt, pepper.

Wash the pork, dry it and cut into 3x3 cm pieces. Peel the onions and carrots and cut into large cubes.

Pour a little oil into the multicooker bowl, put the pork, set the temperature to 160 ° C and fry the meat for 5 minutes. Add onions and carrots and fry for 10 more minutes.

Finely chop the garlic, green onion and dill. Add sour cream to the mass, salt, pepper and mix everything well.

Pour the dressing into the meat with vegetables, set the temperature to 140 ° C, close the slow cooker and simmer the ingredients for 40 minutes. At the end of cooking, insist the dish for a little and serve it to the table.

Pork recipe with tomatoes in a slow cooker

Pork with tomatoes

Ingredients:

• 500 g pork;
• 3 tomatoes;
• 1 carrot and onion;
• 3 pinches of flour;
• 4 tbsp vegetable oil;
• salt, spices.

Wash the meat, cut into pieces and cook in the “Frying” mode in the multicooker bowl for 20 minutes. Peel onions and carrots. Grate the carrots on a medium grater, finely chop the onion.

Put the vegetables in a slow cooker and fry all the ingredients for another 10-15 minutes. Switch the appliance to the “Extinguishing” mode, pour 2 cups of water into the bowl and set the timer for 20 minutes. Put spices, salt, peeled, chopped tomatoes into the slow cooker and simmer for about 15-20 minutes.

Pork in a slow cooker with pickles

Ingredients:

• 500 g pork;
• 1 carrot and onion;
• 1 pickled cucumber;
• 2 tbsp sour cream and vegetable oil;
• 1 tbsp tomato paste;
• 1 multi-glass of water;
• salt, spices.

Meat cut into small pieces. Finely chop the onion, grate the carrots on a coarse grater. Remove the peel from the cucumber and also grate coarsely.

Pour a little oil into the multicooker bowl, put onions and carrots there and cook them in the “Baking” mode for 20 minutes. Add pieces of meat to the bowl, salt and pepper them and cook in the same mode for another 20 minutes, stirring occasionally.

Add tomato paste, water, pickled cucumber, sour cream, bay leaf, salt and pepper to the bowl. Cook pork for 1 hour in the "Stew" mode and another 20 minutes. in the baking mode.

No matter what nutritionists say, pork will always be a welcome guest on the Russian table. In an effort to reduce the harm caused by eating fat, we buy lean pieces, cook meat for a couple, in the oven or simmer over low heat, but not a single kitchen appliance can outdo the slow cooker in this sense. And in fact: even pork cooked in the “Frying” mode in a slow cooker turns out to be quite dietary (if you do not pour oil into the multicooker bowl with a generous hand), what can we say about “Stew” or “Steaming”.

So, you bought an excellent piece of pork at the market. What will we cook? There are many options for how to cook pork in a slow cooker: here you have goulash, and roast, and meatballs, and aspic ... And what kind of boiled pork in a slow cooker is obtained! For nothing, that you can’t trample a weighty piece into a bowl. While you are deciding how to best use freshly bought pork, our site offers to pay attention to a selection of pork recipes in a slow cooker - from simple to virtuoso (although, frankly, the most difficult thing about them is just preparing the meat ...) And remember - pork is good in itself , so apply a minimum of spices to it. The ideal option is freshly ground black pepper, salt and a little aromatic herbs, the rest will be done by your smart assistant.

Pork in the slow cooker "Elementary!"

Ingredients:
600-700 g of pork pulp,
1-2 bulbs
2-3 garlic cloves,
3-5 tbsp mayonnaise,
salt, black ground pepper.

Cooking:
Cut the meat into large cubes and mix it with onion, cut into half rings. Remember well with your hands so that the onion gives juice. Add garlic squeezed through a press, salt, pepper and mayonnaise, put in a multicooker bowl and set the “Stewing” mode for 1.5 hours. Opponents of mayonnaise can safely omit this ingredient, replacing it with soy sauce or tomato paste.

Pork with dried fruits in a slow cooker

Ingredients:
700-800 g of pork pulp,
1 large carrot
1 sweet pepper
200 g prunes or dried apricots,
3 multi-glasses of water
3 tbsp soy sauce,
2 tbsp vegetable oil,
salt.

Cooking:
Cut the meat into pieces, dried fruits into halves, onions and sweet peppers into strips. Grate the carrots on a coarse grater. In a bowl, mix water, salt and soy sauce. Pour oil into the bottom of the bowl and lay the products in layers: meat, onions, carrots, peppers, dried fruits. Pour marinade and set the "Extinguishing" mode for 1.5 hours. Stir before serving.

Meat with vegetables in a slow cooker

Ingredients:
500-600 g pork,
1 small head of cabbage
2 bulbs
1-2 carrots
2 tomatoes
1 eggplant (optional)
2-3 garlic cloves,
2 tbsp tomato paste,
1 tbsp flour,
1 bunch of parsley
vegetable oil, salt, pepper.

Cooking:
Cut the eggplant and place in salted water. Turn on the "Baking" mode and fry the onion and carrot in vegetable oil for 2-3 minutes, then add the meat cut into pieces and simmer, stirring, for 10-15 minutes. Put the rest of the vegetables, pre-cut, chopped greens, salt and pepper into the multicooker bowl. Separately, mix the flour with tomato paste and half a glass of water (you can take more water), pour into the bowl, mix and close the lid. Set the "Extinguishing" mode to 1.5 hours. In this recipe, cabbage can be replaced with potatoes, it will be more satisfying.

The same meat By-frenchin a slow cooker

Ingredients :
500-600 g of pork pulp,
2 tomatoes
150-200 g of cheese,
3-5 tbsp mayonnaise,
salt, black ground pepper.

Cooking:
They say that the French have nothing to do with this recipe, but the popularity of "MPF" does not subside no matter what! Replace mayonnaise with natural yogurt and continue to delight your family with a wonderful dish adapted to the cartoon.
Cut the meat into pieces, mix with salt, pepper and mayonnaise and place in a greased multicooker bowl. Smooth out, lay a layer of tomatoes, cut into circles, and cover with cheese. Close the lid and set the "Baking" mode for 40 minutes. This dish can be prepared a little differently: cut the meat into portions, lightly beat off and fry on one side until golden brown in vegetable oil in the “Baking” or “Frying” mode, turn over, put a little fried onion on the meat, a circle of tomato, close the lid and continue to cook in the same mode for 15-20 minutes. 2-3 minutes before the end of the mode, sprinkle the meat with cheese.

Pork in pineapples in a slow cooker

Ingredients:
500-600 g of pork pulp,
2 large onions
½ fresh pineapple
30-50 g butter,
salt, black ground pepper - to taste.

Cooking:
Cut the meat into thin layers and beat off, only carefully so as not to tear. Salt, pepper. Peel the pineapple, remove the core and cut into pieces. Onion cut into half rings. Brush the bottom of the bowl with half a tablespoon of butter and arrange the onion, meat and pineapple in alternating layers. Put pieces of butter on top of the products, close the lid and set the “Baking” mode for 40-50 minutes.

Pork with canned pineapple in a slow cooker

Ingredients:
2-4 pieces of boneless pork (depending on the size of the bowl),
2-3 slices canned pineapple

½ tbsp mustard,
½ stack water,
salt pepper.

Cooking:
Lightly beat the meat, soak in pineapple syrup and place under load in the refrigerator for 30-45 minutes. Lay on the bottom of the multicooker, salt, pepper, put a pineapple ring on each piece of meat and sprinkle with cheese. Dilute mustard in water and pour over meat. Set the mode "Extinguishing" for 1 hour or "Baking" for 25 minutes.

"Pig in oranges"

Ingredients:
1.5-2 kg of pork,
2 oranges
150 ml dry white wine
3 tbsp starch,
salt, pepper, cloves - to taste.

Cooking:
Scald oranges with boiling water and wipe dry with a napkin. Grate the zest from one orange, squeeze the juice from the oranges, mix with the zest and wine and put on fire. Reduce to desired thickness and add lemon juice if the sauce is too sweet. Dilute the starch in a small amount of wine and add to the sauce, stirring constantly. The sauce is ready. Cut the pork into pieces, fry the meat in the “Baking” or “Frying” mode in melted butter or fat until golden brown. Pour in the sauce, close the lid and set the "Stew" mode for 30 minutes.

Cutlets "Children's" in a slow cooker

Ingredients:
300-350 g lean pork,
3 garlic cloves,
1 apple
1 egg
1 tbsp cream,
salt pepper.

Cooking:
Chop the meat with two slices or large knives. Cut apples and garlic as small as possible or grate on a coarse grater. Combine all the ingredients for minced meat, knead and beat off. Using a spoon, put in a multicooker bowl with warmed ghee or vegetable oil. Fry for 6-7 minutes on each side in the “Frying” or “Baking” mode, then put all the cutlets in a bowl, pour in a couple of tablespoons of water and let them sweat in the “Stew” mode for 10-15 minutes.

Pork cutlets with vegetables in a slow cooker

Ingredients:
200 g pork
3-4 potatoes
100-150 g cabbage,
3-4 slices of white bread
1-2 eggs
salt, spices - to taste.

Cooking:
Soak dry white bread in milk or cream, then squeeze. Pass all the meat, vegetables and bread through a meat grinder, add eggs and spices and beat out the minced meat. Breaded in breadcrumbs and fry in oil in the “Baking” or “Frying” mode, then put in a bowl, add a little water and simmer under the lid, setting the “Extinguishing” mode.

Pork ribs in honey watering with apples

Ingredients:
1.5 kg pork ribs,
2-3 bulbs
2-3 sour apples
1-2 tbsp honey,
1 tbsp vegetable oil,
1-2 tbsp flour,
salt, black ground pepper.

Cooking:
Cut the washed and dried ribs into pieces. Pour oil into the multicooker bowl, set the “Baking” mode for 15-20 minutes, heat it up and add honey to the bowl. When the honey boils, put the ribs in the bowl and fry them on all sides. Then pour in as much water as you want to get gravies, and set the "Extinguishing" mode to 1.5 hours. After an hour of operation, add chopped onions and apples (remove the skin), salt and pepper. At the end of cooking, about 10 minutes before the end of the mode, dilute the flour in a small amount of water and pour, stirring, into the bowl.

Ingredients:
1 kg of pork pulp,
400 g champignons,
2 bulbs
300 ml cream
100-150 g of grated hard cheese,
salt, black ground pepper, herbs - to taste.

Cooking:
Chop onions and mushrooms and fry in butter (butter or vegetable) for 10 minutes in the “Baking” mode, add meat and spices, mix and pour cream. Set the "Extinguishing" mode to 1.5 hours. After the signal about the end of the mode, sprinkle the food in the bowl with cheese and herbs and sweat under the lid in the "Heating" mode for 30 minutes.

Pork in wine and tomato sauce in a slow cooker

Ingredients:
500 g pork fillet,
1 onion
1 carrot
250 ml tomato puree or tomato juice
100 ml dry red wine
salt pepper.

Cooking:
Cut the pork into slices, salt, pepper, put in a multicooker bowl, add chopped onions and carrots. Pour in the wine and tomato puree, stir, close the lid and set the "Extinguishing" mode for 1 hour. If you want to cook steamed vegetables as a side dish, after 30 minutes place the steamer bowl with any vegetables in the slow cooker and continue cooking.

Pork in mustard sauce

Ingredients:
700-800 g of pork pulp,
2 bulbs
2-4 garlic cloves,
1 tbsp mustard powder,
3 tbsp flour,
2 multi-glasses of water
salt, bay leaf, pepper - to taste.

Cooking:
Cut the onion into half rings, meat into slices, put in a multicooker bowl and fry in vegetable oil for 20 minutes in the “Baking” or “Frying” mode without closing the lid. Then add salt, chopped garlic, mustard, bay leaf and spices to taste, sprinkle with flour and mix. Fry in the same mode for 5 minutes, fill with water and switch the multicooker to the "Extinguishing" mode for 1-1.5 hours.

Pork cartilage "Lick your fingers!"

Ingredients:
600-700 g pork cartilage,
1 carrot
1 onion
2-4 garlic cloves,
200 ml of water
salt, pepper, spices, herbs - to taste.

Cooking:
On the “Baking” or “Frying” mode, sauté the chopped onions and carrots, then add the chopped cartilage and continue cooking on the same mode for 20-25 minutes under the lid. Then pour in water, salt, pepper, add herbs and spices, set the “Stew” mode for 2 hours.

"Smoked" ham

Ingredients:
2-3 kg boneless pork ham
200-300 g of salt (preferably sea),
1 head of garlic
20 peppercorns,
4-5 peas of allspice,
3 bay leaves,
3 cloves,
1 tsp ground coriander,
½ tsp ground red hot pepper,
½ tsp ground paprika,
onion peel (as much as possible).

Cooking:
Dissolve salt in 1 liter of water. Put pepper, bay leaf, coriander and cloves in the multicooker bowl, add onion peel and place the dried meat. Fill with salt solution, close the lid and set the "Extinguishing" mode for 3-4 hours. After the signal about the end of the mode, remove the meat, rub with garlic, passed through the press, with a mixture of red peppers, put under the press and cool in the refrigerator for a day.

Pork in the sleeve

Ingredients:
1 kg of pork pulp,
1 tbsp salt,
2 tsp ground paprika,
1 tsp mustard seeds,
1 tsp turmeric,
1 tsp ground coriander,
1 tsp hops-suneli,
1 tsp dried garlic,
½ tsp ground black pepper.

Cooking:
Wash a piece of pork and dry it well with a towel. Mix spices and salt, rub the meat, put it in a roasting sleeve and leave it in the refrigerator for 2-3 hours (or better, overnight). Then tie up the bag, pierce in several places and place in a bowl. Set the "Baking" mode to 1 hour.

Bouzhenina

Ingredients:
1 kg pork neck,
½ tsp ground black pepper,
½ tsp ground paprika,
½ tsp turmeric,
½ tsp mustard seeds,
¼ tsp hot red pepper,
4-5 garlic cloves,
1-2 tbsp vegetable oil.

Cooking:
Prepare a brine at the rate of 2 tbsp. salt per 1 liter of water, pour meat over it and put it in the refrigerator for 2 days. After the meat, dry and coat with a mixture of spices, garlic and vegetable oil passed through a press. Put in a plastic bag and leave in the refrigerator for another 4-5 hours. Lubricate the multicooker bowl with oil and put the meat in it. Set the "Extinguishing" mode for 1-1.5 hours, remove from the multicooker, wrap in foil, cool and refrigerate overnight.
As you can see, pork in a slow cooker can be cooked in a variety of ways. Cook according to classic recipes and invent your own, exclusive ones, and enjoy!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Tender pork meat is already less of a hassle than other meats, and if you use newfangled devices like a slow cooker, then everything is extremely simple. Well, the taste of the dish will depend on the chosen recipe, strict adherence to it and, of course, on the quality of the source products.

Stewed pork in a slow cooker - general principles of cooking

Pork before stewing should be properly prepared. The pulp is washed in cold water in a whole piece. Then dry and carefully inspect. It should not leave small fragments from the bones. Then, with a sharp knife, cut off all the films and the remnants of the tendons. Fat can not be cut off. Cut according to the recipe, but if there are no clear instructions, cut at your discretion. To make pork pieces softer, cut the meat perpendicular to the fibers.

You can stew pork in a slow cooker both independently and with other products. Often vegetables, pineapples or mushrooms, both fresh and dried, are added to the meat.

The "Stew" mode on the slow cooker is used not only for cooking pork for a side dish, but also for independent dishes, such as stews, chinakhi or appetizer rolls. In a multicooker-pressure cooker, you can prepare homemade stew.

"Multikastryulya" allows you to put out the meat without much hassle. Everything you need for cooking: food, a knife, a cutting board and a few extra bowls. Pasteurization of stew in jars can be done in a slow cooker on the "Stew".

Stewed pork in a slow cooker with vegetables and mushrooms - "Ragu"

Ingredients:

Pork pulp - 800 grams;

Two spoons of plum jam;

onion head;

40 gr. dry mushrooms;

120 ml red wine (dry);

One large carrot;

Petiole celery - 230 gr.;

Garlic - 3 cloves;

a spoonful of flour;

A set of "Provencal herbs" - 1 tbsp. l.;

a teaspoon of cumin seeds;

Five tablespoons of olive or quality refined oil;

Ground paprika, sweet - 1 tsp

Cooking method:

1. Rinse the pulp and dry the piece with a paper towel. Cut the pork into medium-sized cubes, put in a bowl. Sprinkle with Herbes de Provence and sweet paprika. Pepper, add salt to your taste. Mix the pieces of pulp and set the bowl aside for a while.

2. Rinse the mushrooms well and fill them with warm water.

3. Cut the celery into thin rings, the garlic into slices, and the carrot into medium-sized strips. Chop the onion as finely as possible.

4. In the “Frying” lightly heat half the olive oil and fry the chopped vegetables in it until completely softened.

5. Put the vegetables in a separate bowl, and pour the remaining oil into the bowl and fry the pork in it a little.

6. Squeeze the soaked mushrooms well and put to the meat.

7. Add sautéed vegetables, cumin seeds and pour all 500 ml of hot water.

8. Turn on the multicooker for 1 hour 50 minutes, changing the “Frying” mode to the “Stew” function, and cook under the closed lid, occasionally stirring the contents of the bowl. 20 minutes before done, add plum jam and wine.

9. At the end of cooking, sprinkle everything with flour, stir vigorously but gently and quickly bring to a boil.

10. Serve with any side dish.

Stewed pork in a slow cooker - "Snack beer roll"

Ingredients:

Half a kilo of pork pulp (neck);

150 gr. walnut cores;

Fresh champignons - 150 gr.;

Two bulbs;

50 ml soy, always dark, sauce;

Fatty cream - 60 ml;

Three cloves of garlic;

100 ml of dark beer;

Two tablespoons of wheat flour;

Two small pinches of ground coriander

Cooking method:

1. Rinse the pork neck, dry well. Cut the meat perpendicular to the fibers in thin layers and beat each with a culinary mallet.

2. Transfer the chopped pork pieces to a bowl, lightly salting and basting each with soy sauce. Place for half an hour in a cold place.

3. Finely chop the onion and fry in a bowl in sunflower oil until soft, cool.

4. Chop the walnut kernels as finely as possible with a knife. Cut the mushrooms into small pieces, the smaller the better.

5. Mix cooled onions with mushrooms and nuts. Add minced garlic. Lightly salt, add coriander, flour and mix well all the ingredients.

6. Remove the pork from the refrigerator and spread the pieces on the table in a continuous layer. There should be no gaps between the pieces.

7. Distribute the filling evenly over the meat. Roll up and tie in several places with kitchen string or twine.

8. Transfer the roll to the brewing bowl, pour in the beer and run the “Extinguishing” option on the multicooker for one hour.

9. Put the finished roll on a serving dish, remove the threads and cut into thin circles.

Stewed pork in a multicooker with vegetables in Georgian - "Chinahi"

Ingredients:

Pork (pulp with lard) - 500 gr.;

One medium sized eggplant;

Head of bitter onion;

450 gr. potatoes;

One sweet pepper;

Four cloves of garlic;

Several sprigs of cilantro, parsley, dill, basil;

Three ripe tomatoes;

Seasonings - to your taste;

72% butter - 30 gr.

Cooking method:

1. Cut the pulp into small pieces. Fat does not need to be cut off, it is enough to remove dense films and remnants of tendons.

2. Transfer the pork to the cooking bowl and season the meat with seasonings of your choice.

3. Cut the tomatoes crosswise from the side of the stalk. Scald with boiling water and carefully remove the peel. Cut one tomato into medium-sized slices and transfer to the meat. Grind the other two in the same way and put in a separate bowl.

4. Run the “multi-pot” in the “Stew” mode for one hour and cook the pork with the lid closed.

5. Chop all the greens and garlic as finely as possible, mix. Add finely chopped onion, softened butter. Lightly salt, pepper, you can add a little spices "For meat".

6. Cut the eggplant crosswise into two parts and again cut each crosswise, but do not cut to the end. In the cuts, lay the green stuffing, as much as it will fit.

7. Cut the pepper, peeled from seeds, into large pieces, chop the remaining onion into strips. Cut potatoes into large slices.

8. After an hour of stewing, lay a layer of potatoes on top of the meat. Spread the onion on it, the filling left from the eggplant, sweet pepper. Put the eggplants and reserved tomatoes in the last layer.

9. Close the lid again and turn on the "Extinguishing" for one hour.

10. Mix the finished dish well and sprinkle generously with finely chopped herbs.

Stewed pork in a slow cooker with prunes for garnish

Ingredients:

800 gr. pork (pulp);

Approximately 60 ml of soy, only light, sauce;

One large carrot;

Sweet peppers - 2 pcs.;

Bitter large onion;

A mixture of spices "For meat dishes";

200 gr. pitted prunes.

Cooking method:

1. Cut the washed, wiped and dried piece of pulp into medium-sized pieces.

2. Rinse the prunes well and cut each berry in half.

3. Grate the carrot on a coarse grater. Peeled pepper and onion chop into narrow half rings.

4. Mix half a liter of filtered drinking water with soy sauce. Add spices. Do not rush to salt, first take a sample. Usually the salt contained in soy sauce is sufficient.

5. Pour two tablespoons of non-flavored vegetable oil into the cooking container. Put pork in it. Put onions with carrots, bell peppers and, last but not least, prunes on it.

6. Pour everything with water mixed with soy sauce and spices, and close the lid of the "multipot".

7. Select the "Extinguishing" option on the panel, set the timer for an hour and a half and turn it on.

8. Serve the finished dish with any side dish. Pork stew according to this recipe goes well with potatoes, pasta, rice or boiled cauliflower.

Braised pork in a slow cooker with pineapple and cheese

Ingredients:

Pork neck - 600 gr.;

Canned pineapple mugs - 4 pcs.;

150 gr. "Russian" cheese;

Half a large spoon of brewed mustard.

Cooking method:

1. Cut the pork across the grain so that four pieces come out. Beat each well, put in a bowl and pour over the syrup from the pineapple jar. Place a load on top and refrigerate for forty minutes.

2. After that, spread the pieces of meat on the bottom of the cooking bowl and put a pineapple ring on each. Grate cheese on top.

3. Dilute the mustard in half a glass of water. Pour the mixture over the meat and cook on the “Stew” for one hour.

Stewed pork in a slow cooker-pressure cooker - "Homemade stew"

Ingredients:

One and a half kilograms of pork pulp (without bones);

Three leaves of lavrushka;

Ten peas of black pepper;

One and a half teaspoons of fine table salt.

Cooking method:

1. Cut the thoroughly washed meat into small pieces. Be sure to pre-cut off the remnants of films and tendons from the pulp. Thin layers of fat can be left.

2. Transfer the pork to a slow cooker, add washed parsley leaves, peppercorns and salt, mix.

3. Lower the lid and lock the handle. On the panel, set the cooking mode to "Beans". Set the pressure level to 3, the timer will stop after 2 hours.

4. After stopping the program, open the lid and transfer the stew to sterile glass containers, which are covered with boiled lids.

5. Wash the cooking bowl and place the filled containers in it. Keep the containers with the lid closed for stewing for 40 minutes.

6. Then carefully remove and roll up tightly. Place the jars on the blanket with the lids down and wrap tightly. Keep it like this until completely cooled.

7. Store homemade stew in the refrigerator or cellar.

Stewed pork in a slow cooker - cooking tricks and useful tips

Even prolonged stewing in a slow cooker will not soften the rough films and tendons left on the meat. Therefore, try to remove all unnecessary as best as possible. If you like lean meals, remove fat as well.

Mushrooms can be replaced with any fresh mushrooms: oyster mushrooms or wild mushrooms.

Dry mushrooms can not be soaked, but boiled for a quarter of an hour. After that, they should be well decanted mushroom broth and squeeze lightly.

If you need to add water to the cooking dish, it can be replaced with broth or vegetable broth. It will have a richer flavor.

Pack ready-made homemade stew only in sterilized jars and cover with sterile lids before pasteurization. If the containers do not fit in your slow cooker, pasteurize the stew on the fire.

There are many recipes for pork meat dishes, and each of them can be safely called breathtakingly delicious. Now it is very popular to cook it in a slow cooker, because it is incredibly convenient, as simple as possible, and the result always exceeds all expectations. Memorize some of the most popular meat recipes in this kitchen appliance.

How to cook pork in a slow cooker

With any method of processing the meat in this device comes out very tender, juicy. You can bake it, fry it, stew it. You can cook pork in a slow cooker or pressure cooker in both small pieces and one large one. Meat for cooking can be either laid out in the bowl of the appliance, or first wrapped in a sleeve or sheet of foil. Remember a few tricks, thanks to which your pork dishes in a slow cooker will always be on top:

1. It is preferable to marinate the meat so that it comes out juicier and cooks faster. Vegetable oils, fruit juices, mayonnaise, melted honey, soy sauce, cream, garlic, mustard, herbs are added to the marinade.
2. Anything can serve as a side dish for the finished dish: potatoes, buckwheat porridge, crumbly rice, lentils, pasta, eggs.
3. Of the spices, bay leaves, red and white peppers, basil, cardamom, barberry, and cloves are most suitable.
4. Pork goes well with various vegetables, fruits, mushrooms. You can cook it with pineapple, orange, apples, potatoes, cabbage, hard cheese.
5. Before cooking, the meat piece will definitely need to be thoroughly washed, the films, cartilage and veins removed. If you have frozen it before, bring it to room temperature. The piece should be cut across the fibers.

Pork recipes in a slow cooker

The choice of dishes is practically unlimited. For every occasion, there are excellent recipes for pork in a slow cooker, so no matter what event you have, a festive feast or an ordinary family dinner, you will not be left without a dish. A separate advantage is that in the device you can make both meat separately, and immediately with a side dish. Still wondering what to cook from pork in a slow cooker? Read the best step by step recipes.

Stewed

• Time: 85 min.
• Number of servings: 6 persons.
• Calories: 2949 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.

Literally melting in your mouth, very soft and tender pork stew in a slow cooker is obtained. This goulash is perfect for lunch or dinner. Serving it as a side dish is preferable to something dietary, for example, buckwheat porridge, mashed potatoes. Before stewing pork in a slow cooker, it is cut into small pieces, so the dish is prepared relatively quickly.

Ingredients:

• pork pulp - 1 kg;
• onions - 2 pcs.;
• water - 320 ml;
• olive oil - 2 tsp;
• carrots - 2 pcs.;
• flour - 4 tbsp. l.;
• tomato paste - 6 tsp;
• salt - 0.5 tsp;
• a mixture of paprika, nutmeg, coriander, chili, oregano, dried mustard, thyme, allspice and black pepper - 1.5 tsp.

Cooking method:

1. Remove veins and excess fat, wash the meat piece. Cut into small cubes, put in the bowl of the device, greased with oil.
2. Pour grated large carrots and finely chopped onion. Turn on the "Frying" option for 10 minutes. Cook by stirring occasionally.
3. Add flour, spices and salt. Dilute the tomato paste with water and pour the products with the resulting sauce. Turn on the "Extinguishing" function and cook for an hour.

baked

• Time: 95 min.
• Number of servings: 6 persons.
• Calories: 3185 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.

If you have to set a festive table, then pork baked in a slow cooker is a great dish for him. It is amazingly nutritious. The prunes included in the recipe give the meat a pleasant sweetish aftertaste. Even people with the most refined taste will appreciate this dish. If you are thinking about how to bake pork in a slow cooker, then by all means use the following recipe.

Ingredients:

• pork pulp - 1 kg;
• salt pepper;
• bacon - 320 g;
• garlic - 6 cloves;
• blue cheese - 75 g;
• prunes - 300 g.

Cooking method:

1. Rinse and dry the meat, cut into thin slices. Kill each one.
2. Soak prunes in hot water.
3. Cover the surface you are cooking on with cling film. Place the meat slices on it tightly to make a large rectangle.
4. Peel the garlic, crush with a press, mix with salt and pepper. Rub the meat with this mixture.
5. Spread shredded cheese on top.
6. Dry the soaked prunes. Cut it finely and spread over the meat.
7. Carefully roll up the roll. Wrap with thin slices of bacon. Tie with kitchen string.
8. Place the roll in the container of the device. Set the "Baking" option and cook for an hour. In the middle of the process, turn over and watch constantly so that it does not burn.

Stew

• Time: 155 min.
• Servings: 2 persons.
• Calorie content: 1685 kcal.
• Purpose: dinner.
• Cuisine: Italian.
• Difficulty of preparation: high.

Delicious pork stew in a slow cooker is a great option for a romantic dinner. It is simply impossible to describe its taste in words, such a culinary masterpiece is a must-try. You will advise this pork recipe in a slow cooker to all your friends, because it is guaranteed to become one of your favorites. Pork goes well with vegetables, a bouquet of spices.

Ingredients:

• pork tenderloin - 450 g;
• sweet dried paprika - 0.5 tsp;
• plum jam - 3 tsp;
• cumin - half a teaspoon;
• pepper, salt;
• red dry wine - 60 ml;
• onion - 1 small;
• flour - 1.5 tsp;
• water - 240 ml;
• garlic - 1 clove;
• carrots - 1 small;
• olive oil - 2-3 tbsp. l.;
• petiole celery - 120 g;
• Provence herbs - 1.5 tsp

Cooking method:

1. Cut the washed and dried meat into cubes. Pepper, rub with Provence herbs and paprika, salt.
2. Cut carrots into cubes, celery into circles, onions into cubes. Crush the garlic.
3. Set the appliance to the "Frying" function for 20 minutes. Pour half the oil, fry the vegetables, stirring. Get them out.
4. Pour in the remaining oil and fry the meat. When it's done, put the vegetables back in.
5. Sprinkle the dish with cumin and pour in the water.
6. Set the "Extinguish" option to 110 minutes. Be sure to stir the products in the process.
7. For 20 min. before turning off the appliance, pour in the wine and add the jam. Sprinkle with flour, knead again, close the lid and wait until the end of cooking.

in foil

• Time: 215 min.
• Servings: 3 persons.
• Calorie content: 3856 kcal.
• Purpose: dinner.
• Cuisine: Mediterranean.

If you have a desire to taste meat soaked in aromas of spices, soft and juicy, try making pork in foil in a slow cooker. It is marinated in a mixture of garlic, rosemary, olive oil, thyme and basil. This dish must be served with an exquisite side dish, for example, mashed potatoes with celery and a light vegetable salad. no one will refuse such a delicacy.

Ingredients:

• pork loin - 0.6 kg;
• water - half a glass;
• garlic - 2 cloves;
• olive oil - 1 tablespoon;
• dried basil - 0.5 tsp;
• salt - a pinch;
• dried thyme - 0.5 tsp;
• peppercorns (black) - 5 pcs.;
• dried rosemary - 0.5 tsp

Cooking method:

1. Wash the meat piece, dry it, remove the veins, excess fat.
2. Place the garlic in a blender. Pour dried herbs and peppercorns there. Grind at maximum speed. Pour in olive oil and salt. Beat again.
3. Lay a large piece of foil on the table in two layers. Put the meat on it, with a knife make punctures over the entire surface. Rub the marinade over the loin and wrap in foil to form an airtight envelope. Refrigerate for an hour and a half.
4. Pour water into the multicooker. Place the loin in a foil envelope seam side up. Set the "Baking" option for an hour and a half. Hold the dish after turning off the “Heating” for another hour and a half.

With vegetables

• Time: 95 min.
• Number of servings: 6 persons.
• Calories: 2436 kcal.
• Purpose: lunch, dinner.
• Kitchen: home.
• Difficulty of preparation: easy.

Insanely satisfying and tasty comes pork with vegetables in a slow cooker. There is no need to prepare a side dish for it, because in the dish, in addition to meat, there are a lot of other products. The recipe is suitable for equipment of any company: Mulinex, Redmond, Philips, Panasonic, Polaris. The taste of this dish is simply amazing, the meat becomes soft, soaked in vegetable juices. Another advantage lies in the fact that this delicacy is baked very quickly.

Ingredients:

• eggplant - 2 pcs.;
• garlic - 6 cloves;
• zucchini - 2 pcs.;
• salt - 2 tablespoons;
• onions - 2 heads;
• pork pulp - 1.4 kg;
• vegetable oil - 80 ml;
• tomatoes - 6 large;
• Bulgarian pepper - 2 pcs.;
• carrot - 2 pcs.;
• fresh parsley - 5-6 branches;
• ground allspice - 2 tsp.

Cooking method:

1. Wash the meat cut into small slices and place in the container of the device. Salt, pepper. Cook until golden brown on the "Frying", and then take it out.
2. Pour the oils into the bowl. Add diced eggplant and zucchini. Roast them for three minutes.
3. Add chopped onion, carrot, bell pepper. Continue cooking.
4. Scald the tomatoes with boiling water, remove the skin and smash in a meat grinder in mashed potatoes. Enter into a dish.
5. Put chopped greens, salt, pepper. Cook on "Extinguishing" for half an hour.
6. Add meat to stewed vegetables. Run "Quenching" for another 40 minutes.

• Time: 80 min.
• Servings: 5 persons.
• Calories: 3158 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty of preparation: medium.

As a rule, pork tenderloin in a slow cooker is cooked in a whole piece, but if you cut it, it will be no worse. The following recipe suggests stewing meat with onions, adding a little cognac and mustard. The taste of this dish is simply excellent. The tenderloin comes out tender and fragrant, well soaked in sauce. It is advised to serve it with mashed potatoes and a slice of black bread.

Ingredients:

• mustard - 2 tbsp. l.;
• pork tenderloin - 1.2 kg;
• dill - half a bunch;
• onions - 4 small heads;
• salt;
• hot pepper - two pinches;
• dried paprika - 2.5 tbsp. l.;
• cognac - 275 ml;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Cut the washed meat into slices, and the onion into halves of the rings. Pour oil into the bowl of the appliance. Put the meat pieces and mix with onions. Cook on "Frying" for 15 minutes. with open lid.
2. Add cognac, spices, mustard, dill.
3. Close the lid and in the "Extinguishing" mode, simmer the dish for an hour until cooked.

Neck

• Time: 12.5 hours.
• Servings: 2 persons.
• Calories: 2243 kcal.
• Purpose: lunch, dinner.
• Cuisine: Greek.
• Difficulty of preparation: medium.

A dish prepared according to the following recipe will especially appeal to men. Pork neck in a slow cooker is a real treat, but it turns out so because it is cooked along with a huge amount of different spices. The meat comes out spicy and slightly sweet. As an addition to it, it is desirable to prepare a salad of fresh cucumbers, tomatoes and bell peppers.

Ingredients:

• pork neck - 0.5 kg;
• water - 40 ml;
• provencal herbs - a pinch;
• paprika - 0.5 tsp;
• allspice peas - 5 pcs.;
• garlic - 1 clove;
• salt, ground black pepper;
• a mixture of dried coriander with cilantro - a pinch;
• olive oil - 3 tbsp. l.;
• bay leaf - 1 pc.

Cooking method:

1. Crush herbs, paprika, peppercorns, cilantro with coriander and bay leaf in a mortar and mix with olive oil.
2. Wash the meat, dry it. Tie with kitchen string.
3. Cut the garlic into slices. Having made incisions in the neck, stuff it. Rub with seasoned oil on all sides.
4. Keep the neck in the refrigerator overnight.
5. In the morning, place a whole piece of meat in the bowl of the appliance. No more oil needs to be added. On the "Frying" brown the neck on all sides (4 minutes each).
6. Add some water. Switch to the "Stew" program and cook for two hours.

with potatoes

• Time: 55 min.
• Servings: 10 persons.
• Calories: 3254 kcal.
• Purpose: lunch, dinner.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

Fans of simple but hearty food will definitely like pork with potatoes in a slow cooker. This delicious dish is perfect for lunch or dinner with the family. Even a beginner can cope with the cooking process, because there is absolutely nothing complicated in it. Before frying pork in a slow cooker, put onions in the bowl. Then potatoes are added to the dish and all this is stewed in tomato sauce.

Ingredients:

• potatoes - 1120 g;
• water - 0.5 l;
• pork pulp - 0.8 kg;
• tomato paste - 2 tsp;
• onion - 0.4 kg;
• flour - 50 g;
• vegetable oil - 2 tbsp. l.;
• salt - 3 tsp;
• green onions - a bunch;
• black and red ground pepper - 1 tsp.

Cooking method:

1. Prepare food. Clean and wash vegetables, pulp.
2. Onion cut into cubes.
3. Clean the meat from the films. Cut it into large pieces.
4. Chop green onions.
5. Cut potatoes into quarters.
6. Pour oil into the bowl of the appliance. On the "Frying" cook onions until transparent. Add meat chunks. Fry in the same mode for 10 minutes.
7. Dissolve tomato paste and flour in cold water.
8. Add potatoes to the dish, salt and pepper. Add a glass of water.
9. Put on "Quenching" for half an hour. In the middle of the process, add the sauce.
10. Sprinkle the finished dish with green onions and serve.

• Time: 150 min.
• Servings: 20 persons.
• Calories: 6425 kcal.
• Purpose: lunch, dinner.
• Kitchen: home.
• Difficulty of preparation: high.

If you like boiled pork, then you should definitely try cooking pork ham in a slow cooker. Thanks to this device, the meat turns out to be amazing in taste, very tender. A piece of boiled pork must be marinated for several hours so that it is saturated with the taste of vegetables and seasonings. On the festive table, a ham prepared in this way will disperse instantly.

Ingredients:

• pork ham - 2 kg;
• water - 125 ml;
• carrots - 2 pcs.;
• vegetable oil - 6 tbsp. l.;
• garlic - 10 cloves;
• sea ​​salt - 3 tsp;
• allspice peas - 12 pcs.;
• coriander seeds - 2 tsp;
• bay leaf - 8 pcs.;
• ground black pepper - 1 tsp;
• turmeric - 1 hour l.

Cooking method:

1. Peel your carrots. Cut one into large cubes, and the second into longitudinal plates. Clean the garlic. Cut big.
2. Mix turmeric with coriander, salt, ground pepper.
3. Rinse the meat. Stuff with slices of carrots, half of the garlic. Rub with seasonings. Wrap in clingfilm and leave for a few hours.
4. Get the bacon. Pour oil into the container of the multicooker. Fry the ham on the "Baking" for 15 minutes.
5. Add the remaining garlic and carrot cubes to the bowl. Pour water, put leaves of parsley and peas of allspice. Close the lid of the appliance and cook on the "Extinguishing" for two hours.

With soy sauce

• Time: 150 min.
• Number of servings: 8 persons.
• Calories: 4382 kcal.
• Purpose: lunch, dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

Pork in a slow cooker with soy sauce comes out very tender, sweet-salty in taste. If you are a fan of Asian cuisine, then you will definitely like this dish. The recipe does not involve the addition of vegetables or cereals, so take care of a side dish for such meat. Rice cooked with mixed vegetables, mashed potatoes, pasta are ideal.

Ingredients:

• pork ham - 1.3 kg;
• suneli hops - 1 tsp;
• red pepper - a pinch;
• starch - 3 tbsp. l.;
• sugar - 3 tsp;
• soy sauce - 200 ml;
• vinegar - 3 tsp;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Cut the meat into medium cubes. Salt, add seasonings, starch. Mix thoroughly.
2. Pour in half the soy sauce, oil, vinegar. Leave for an hour.
3. In the capacity of the multicooker, fry the meat pieces on the “Baking” so that all the pieces are browned.
4. Dissolve sugar in a small amount (half a glass) of hot water, add the remaining soy sauce.
5. Pour the liquid into the container with the meat. Put "Quenching" and cook for about an hour.

In sour cream sauce

• Time: 50 minutes.
• Number of servings: 6 persons.
• Calories: 2350 kcal.
• Purpose: lunch, dinner.
• Kitchen: home.
• Difficulty of preparation: easy.

If you need to cook soft meat, and you are running out of time, make pork in sour cream sauce in a slow cooker. The recipe is very simple, it will take no more than five minutes to prepare the products. Pieces of meat will be very tender, juicy. A dish prepared according to the following recipe can even be included in the children's menu, because it does not contain components harmful to a fragile body.

Ingredients:

• pork tenderloin - 750 g;
• vegetable oil - 3 tbsp. l.;
• sour cream - 0.3 l;
• flour - 3 tbsp. l.;
• carrots - 1 large;
• salt pepper;
• onion - 1 large.

Cooking method:

1. Cut the meat, onions, grate the carrots on a coarse grater.
2. Salt the tenderloin pieces, pepper, mix with flour.
3. Set the device to the "Frying" option. Pour oil, put meat, vegetables and cook for a quarter of an hour.
4. Add sour cream. Switch the appliance to "Baking" and cook for another quarter of an hour.

shoulder blade

• Time: 12 hours.
• Number of servings: 6 persons.
• Calories: 2165 kcal.
• Purpose: lunch, dinner.
• Kitchen: home.
• Difficulty of preparation: medium.

Pork shoulder in a slow cooker is best cooked whole, and you will learn how to do this in the following recipe. It turns out very juicy, and thanks to baking under the lid and even distribution of temperature, it acquires a golden crust. A portion of such appetizing meat with buckwheat or mashed potatoes will be a full dinner for an adult.

Ingredients:

• pork shoulder - 750 g;
• mustard - 3 tbsp. l.;
• salt, pepper, spices;
• adjika - 5 tsp

Cooking method:

1. Rub meat with spices, salt and pepper.
2. Mix mustard and adjika. Brush the spatula generously with the resulting sauce. Send overnight in the refrigerator.
3. Pour a little oil into the container of the multicooker. Lay out the spatula and cook on the "Baking" hour. Turn over halfway through.

With pineapples

• Time: 90 min.
• Number of servings: 6 persons.
• Calories: 3201 kcal.
• Purpose: lunch, dinner.
• Cuisine: Eastern.
• Difficulty of preparation: medium.

Fans of oriental dishes will love pork with pineapple in a slow cooker, which has a delicate texture and sweet and sour taste. She looks very appetizing, which is easy to verify by looking at the photo. For a dish, you can take any part of the carcass without a bone. Canned pineapple is also suitable, however, if you have the opportunity, it is better to buy fresh fruit.

Ingredients:

• dry white wine - 6 tbsp. l.;
• starch - 2 tbsp. l.;
• ground allspice - 1 tsp;
• pork pulp - 1 kg;
• canned pineapple - 1 large jar;
• ketchup - 2 tbsp. l.;
• vegetable oil;
• soy sauce - 6 tbsp. l.

Cooking method:

1. Cut the pulp into thin strips. Pepper, marinate in soy sauce for a quarter of an hour.
2. Drain liquid from pineapple. If it is in rings, then cut it.
3. Pour oil into the container of the multicooker. Lay out the meat. Cook for 5 minutes on the "Fry", stirring. Add pineapple, stir.
4. Combine ketchup with wine and starch. Pour into a dish. Switch the appliance to "Extinguishing" and cook for 40 minutes.

On the bones

• Time: 12 hours.
• Servings: 3 persons.
• Calories: 3254 kcal.
• Purpose: lunch, dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

Thinking about how to fry pork in a slow cooker? Use the following recipe. Pork on the bone in a slow cooker is not just a dish, but a culinary masterpiece with excellent taste and appearance, from which any person will salivate. Such fried meat can be safely served on the festive table. The recipe is also suitable for ribs, it will turn out no less tasty.

Ingredients:

• pork cutlet on the bone - 3 pcs.;
• sea ​​salt;
• onions - 3 pcs.;
• ground coriander - 1.5 tsp;
• garlic - 3 cloves;
• thyme - 3 branches;
• pomegranate - 1 large;
• lemon juice - one and a half tablespoons.

Cooking method:

1. Chop one onion, garlic.
2. Clean the pomegranate. Mix the grains (leave a third for serving) with onion, garlic, coriander, thyme. Squeeze with your hands to release the juice.
3. Put the meat on half of the marinade, and cover the second. Leave covered overnight.
4. On the "Fry" program, fry the pieces of meat until golden brown on both sides. Switch the appliance to the "Baking" mode. Cook 50 minutes.
5. Cut two onions into half rings, marinate in lemon juice.
6. Serve bone-in pork with garnished with pickled onions. Sprinkle with pomegranate seeds for decoration.

Pork pieces

• Time: 120 min.
• Servings: 10 persons.
• Calories: 4158 kcal.
• Purpose: lunch, dinner.
• Cuisine: Eastern.
• Difficulty of preparation: medium.

Pork comes out very appetizing in slices in a slow cooker, which is prepared with the addition of dried fruits. From them she adopts a sweetish aftertaste. The dish is not so fast, but the result justifies the time spent. If you want to please your loved ones with something original, try cooking delicious meat slices for them according to the following recipe.

Ingredients:

• pork pulp - 1.4 kg;
• salt pepper;
• carrots - 2 pcs.;
• vegetable oil - 4 tbsp. l.;
• sweet pepper - 2 pcs.;
• soy sauce - 6 tbsp. l.;
• prunes - 200 g;
• water - 480 ml;
• dried apricots - 200 g.

Cooking method:

1. Cut the meat into slices, pepper into cubes, dried fruits into halves, grate the carrot.
2. Mix water with soy sauce, pepper. Don't add too much salt, just a pinch is enough.
3. Pour oil into the container of the multicooker. Put meat, carrots, peppers, dried fruits.
4. Pour in the marinade and cook on the "Stew" for an hour and a half.

Up your sleeve

• Time: 180 min.
• Number of servings: 6 persons.
• Calories: 1935 kcal.
• Purpose: lunch, dinner.
• Kitchen: home.
• Difficulty of preparation: medium.

The last recipe that you will soon meet is pork in a sleeve in a slow cooker. The culinary package helps to cook even a large piece of meat relatively quickly, which is an indisputable advantage. For this recipe, it is preferable to use the brisket, although you can use other parts. The meat is marinated in spices and mustard. This gives it an amazing taste.

Ingredients:

• pork belly - 1 kg;
• French mustard - 4 tsp;
• olive oil - 2 tbsp. l.;
• onions - 2 pcs.;
• salt pepper;
• a mixture of dried herbs - 1 tsp;
• ground garlic - a couple of pinches;
• suneli hops - 1 tsp

Cooking method:

1. Mix suneli hops with herbs, pepper, salt, garlic. Grate a piece of brisket.
2. Lubricate the meat with mustard and cool in the refrigerator for an hour and a half.
3. Cut the onion into rings. Place the brisket in the sleeve. Cover with onions.
4. Cook on "Baking" for an hour and a half, periodically turning over.

Video

Probably, there is no such person who would not like to eat delicious food. And the proof of this is the countless variety of dishes of world cuisine and even more recipes. their preparation. Many dishes pass from generation to generation, improving, becoming traditional and universal. One of these dishes is pork stew in a slow cooker. It is perfect both in the daily diet and on the festive table. Stewed pork in a slow cooker is also prepared as a main hot dish with a variety of side dishes: potatoes, vegetables, spaghetti, rice, legumes, etc. Also, pork is stewed along with vegetables, getting a completely different dish. The process of stewing pork in a slow cooker is greatly simplified, and the taste is just great. Here are some recipes for how to cook braised pork in a slow cooker.

Pork stewed in tomato juice

Ingredients:

• pork - 1 kg;
• onion - 100-150 g;
• tomato juice - 350 ml;
• garlic - 2 cloves;
• vegetable oil - 4-5 tablespoons;
• salt, spices (rosemary, black pepper, paprika)

Cooking:

1. Cut the onion into half rings, put in a bowl and fry in the “Frying” or “Baking” mode until soft.
2. Grind the meat into pieces, add it to the onion and fry, stirring occasionally, for another 15-20 minutes.
3. Pour tomato juice into the bowl of the multicooker, add salt and spices and cook the pork in the multicooker in the “Stew” mode for an hour. Best served with a side dish.

Pork stew in a slow cooker with paprika

Ingredients:

• pork - 1 kg .;
• onion - 200-250 g;
• butter -70 g;
• sour cream - 200 g;
• salt, spices (ground black pepper, paprika - 3 tablespoons)
• greenery for decoration.

Cooking:

1. First, fry the onion cut into half rings in oil in a multicooker bowl in the “Frying” or “Baking” mode until golden brown.
2. Cut the meat, put it in a bowl, fry for 10-15 minutes, salt, add spices, mix well. Pour in some water and cook in the "Extinguishing" mode for 1 hour.
3. Next, pour the pork with sour cream and simmer for another 10 minutes. Put on a plate and garnish with herbs. Serve as a separate dish or with a side dish.

Pork stew with vegetables and herbs

Ingredients:

• pork - 300 g;
• onion - 100 g;
• carrots - 100-150 g;
• potatoes - 500 g;
• vegetable oil - 50 g;
• salt, spices to taste
• greenery

Cooking:

1. Cut vegetables and meat into equal cubes.
2. Set the multicooker to the "Baking" or "Frying" mode. Fry the onion in oil until soft, add the carrots and fry for another 10-15 minutes.
3. Put meat in a bowl with vegetables, salt, add spices and mix well. Fry for 5-10 minutes. depending on the quality of the meat.
4. Add potatoes and pour over some water. Cook in the "Extinguishing" mode for 1.5 hours. Garnish with fresh herbs and serve. Such pork with vegetables is very tender, satisfying and tasty.

Everyone knows that a well-cooked pork neck in a slow cooker this is a real delicacy. Pork neck can be served hot, as a dish with a side dish, and cold, as an independent snack, and in the form of sandwiches with tomatoes or other fillings.

How to cook pork neck in a slow cooker

Ingredients:

• pork neck - 1 kg;
• mustard - 1 tbsp;
• mayonnaise - 3 tablespoons;
• garlic - a few cloves;
• soy sauce - 4-5 tablespoons;
• salt, spices to taste.

Cooking:

1. Prepare the meat - rinse well, make cuts.
2. Prepare marinade - mix soy sauce with mayonnaise and mustard, salt, add spices.
3. Then carefully coat the meat in the sauce, fill in the cuts, put the garlic cloves in them. Leave to marinate for 8 hours, you can leave it overnight.
4. After that, wrap the meat with foil, put in a slow cooker and cook for 50-60 minutes. in the baking mode. Such a dish is tastier served as a cold appetizer, cut into thin slices.