Pork knuckle in a slow cooker is a tasty and fragrant second course.

Many people call the slow cooker the first assistant to the hostess. But it would be more correct to call the hostess an assistant to the universal favorite "multi". If you set the program correctly, the housewife can do other things, and entrust the cooking of dinner to a smart pan. Especially when it's time for dinner knuckle in foil in a slow cooker . The hostess only needs to choose the meat and start the unit.

Here some difficulties arise. After all, different types of meat are suitable for a slow cooker, so you need to think about which one to choose. You can cook veal, pork, rabbit, in short, to your liking.

How to choose the right meat

1. The meat of young animals is ideal for a slow cooker. Old, dark red meat takes longer to cook and will be less juicy and tough.
2. If there are sinewy pieces of meat, ribs, they should be left for clear soups and broths.
3. Frozen, losing structure, multicooker meat will not save. But you can use it for stuffing.
4. Beef and goose lovers should take note that products made from these types of meat will be more tender and take less time to cook if marinated in advance.

For a shank baked in foil in a slow cooker, pork is best. There are many recipes for its preparation.

Pork knuckle roll in foil in a slow cooker

Ingredients:

• Pork knuckle - 1.3 kg
• Sour cream and mustard, 3 tablespoons each.
• Salt - 2 tsp
• Ground pepper mixture - 1 tsp
• Onion peel - 2 handfuls
• Garlic - 3-4 cloves
• Bay leaf - 5-6 pcs.
• Peppercorns - 6-7 peas

Progress

1. Wash the shank, pour over with very hot water, scrape the skin well.
2. After making a longitudinal incision, cut out the bone.
3. Dip in brine (per 1 liter of water 150 g of salt) for 2 hours.
4. Dry with a napkin, grate with a mixture of peppers, crushed garlic.
5. To make the shank baked in foil in a slow cooker turn out fragrant and tender, you need to twist it into a roll, tie it with a strong thread, put it on foil generously greased with sour cream and mustard, cover it with washed onion peel, add bay leaf, peppercorns. Wrap in foil.
6. Place in a multicooker bowl, on the bottom of which you need to pour 1 glass of water, setting the “quenching” mode for 200 minutes.
7. Cool the finished roll, place in the refrigerator for 1.5 - 2 hours. Remove thread before cutting.
8. Serve as a cold appetizer with horseradish or mustard.

The knuckle can also be baked without cutting out the bone. The recipe is simple. Even an inexperienced hostess will cope with it. A slow cooker will give an effect that you cannot achieve in an ordinary oven.

Knuckle baked in foil in a slow cooker

Ingredients:

• Pork knuckle - 1 pc. (1.2 - 1.3 kg)
• Soy sauce and mustard, 3 tablespoons each.
• A mixture of ground peppers - 2 tsp
• Garlic - 3-4 cloves
• Salt - 2 tsp
• Oregano - 1 tsp
• Bay leaf - 4-5 pcs.

Progress

1. Wash the shank, pour over with boiling water, scrape the skin, make transverse cuts with a knife.
2. Stuff with garlic, rub with a mixture of soy sauce and mustard and leave for 2-3 hours in a saucepan, covered with a lid, at room temperature.
3. Put on foil, rub with salt, a mixture of peppers and oregano, add bay leaf. Pour the juice from the sauce and mustard on top, wrap in foil.
4. Place in the multicooker bowl, set the "Baking" mode for 150 minutes.

The knuckle cooked in foil in a slow cooker is just a fairy tale. It exudes a delicious aroma, stimulates the appetite, decorates the festive table, and gives a holiday on weekdays.

A boiled shank in a slow cooker is a juicy and aromatic meat dish that every man will be happy to serve if you serve it for lunch or dinner with mustard or beetroot horseradish. Pork knuckle is usually cooked for about 2-3 hours so that its meat becomes soft and languid in taste, but in a slow cooker this process is much faster and your dish will be ready in just 1.5 hours. Choose meaty rear shanks when buying - they have more meat, front shanks are more suitable for cooking jellied meat - they have more fat and veins.

Ingredients

• 1 pork knuckle weighing from 1 kg
• 3-4 bay leaves
• 2 liters of hot water
• 2-3 pinches dried herbs
• 1 carrot
• 1 bulb
• 1.5 st. l. salt
• 5-10 allspice peas

Cooking

1. From the purchased pork knuckle, scrape off all the dirt and scorch marks with a knife, rinse it in water. If the dirt is difficult to remove, then soak the meat for half an hour in salted water, and then remove the dirt. Put the shank in the multicooker bowl.

2. Peel the onion and carrots, rinse in water and cut in half or quarters. We will also place in the multicooker container along with spicy herbs and bay leaves, peas of allspice black pepper. Let's add salt. Pour hot water and close the lid of the equipment. We activate the "Extinguishing" mode for 1.5 hours.

3. During this time, we will check several times how the cooking process is going, if necessary, turn the shank over to the other side. Optionally, you can add other spices, peeled and washed garlic cloves, ground paprika, etc.

Hello my dear food lovers! As you know, there are many ways to cook shank - it is boiled in a saucepan or. But I like the multicooker the most. There are a lot of advantages - it is prepared quickly, simply and you do not need to be in the kitchen all the time. And it turns out much more aromatic than when cooked. And today I have in store 7 of the most delicious recipes for preparing pork knuckle in a slow cooker.

It doesn't matter which multicooker you have - Redmond, Panasonic or Polaris - the result will exceed your expectations. Pork baked in such a unit will turn out soft, tender and indescribably fragrant.

To prepare this culinary masterpiece, you will need:

• knuckle (in size, choose one that fits in the multicooker bowl);
• half a lemon;
• 1 st. a spoonful of mustard;
• 1 st. a spoonful of natural honey;
• 3 art. spoons of soy sauce;
• 4-5 garlic cloves;
• salt;
• crushed black pepper;
• 1 st. a spoonful of dry herbs (basil + oregano + rosemary);
• a little coriander;
• 200 ml of water;
• a little chopped paprika.

The shank needs to be scraped, washed and wiped with a paper towel. Next, you need to prepare the marinade. Mix a spoonful of dry herbs with sauce, mustard and honey. Peel the garlic cloves, rinse and pass through a press. Enrich the spicy mixture with garlic mass, black pepper, coriander and paprika. Salt the marinade and mix everything thoroughly. Squeeze out the lemon juice and add it to the spicy mass.

Lubricate the knuckle generously with the finished marinade. Place the leg in a bowl, cover it with cling film on top and refrigerate. Leave the bulldozer for 3-4 hours - during this time, the pork will be thoroughly marinated with aromatic spices.

Next, move the knuckle into the bowl of the multicooker. Soak the leg in cold water. We set the "Extinguishing" mode on the unit. Cooking time may vary slightly depending on the size of the shank. If it is small, 3 hours is enough. And for a larger leg, increase the cooking time to 4 hours.

How to bake in beer

The pork leg prepared according to this recipe is very tender and juicy. The meat just melts in your mouth. What a flavor this dish has! Can't put it into words - it's a must-have.

The recipe for this delicacy is as follows:

• kilogram knuckle;
• 3 medium-sized onions;
• 1 carrot;
• 1 liter of dark beer;
• a head of garlic;
• 2 pcs. lavrushki;
• 2 peas of allspice;
• salt;
• crushed black pepper;
• 1 st. a spoonful of honey;
• 1 teaspoon paprika;
• 1 st. mustard spoon.

Before you start cooking, the pork shank must be scraped, rinsed and wiped with a paper towel. Next, place it in the multicooker bowl and fill it with beer. Here you also need to add allspice and lavrushka.

After we peel the onion, garlic and carrots. We wash the vegetables well. Then we send the whole onion and garlic cloves to the meat. We cut the carrots into cubes and also place them in the multicooker bowl. Slightly add and pepper on top.

After that, close the lid, set the “Extinguishing” mode on the unit and cook the leg for 3 hours. As soon as you hear a beep, open the multicooker lid and remove the knuckle. She must cool down. Pour the beer broth into a container - you will need it when you prepare the sauce.

Mix honey with mustard, paprika and 2 tbsp. spoons of beer broth. We generously rub the cooled bulldozer with this sauce and place it again in the multicooker bowl. On the unit, we set the “Baking” mode and fry the shank from all sides. It should acquire a ruddy caramel crust. This delicacy can be served both cold and hot.

How to cook with soy sauce

This recipe has many benefits. First of all, the meat is very tender and juicy. In addition, it is easily separated from the bone, therefore, if desired.

And to prepare a baked shank with a crust, you will need:

• pork leg;
• large onion;
• 250 ml of red wine;
• 1 carrot;
• 3-4 garlic cloves;
• 2 pcs. lavrushki;
• 6 art. spoons of soy sauce;
• 5-7 black peppercorns;
• salt;
• 100-150 ml of water.

We carefully scrape the knuckle, rinse it thoroughly and wipe it with a paper towel. Next, place the pork in the multicooker bowl.

We clean the onions and carrots, wash them well. We cut these fruits into 3-4 parts and send them to the meat. These vegetables are needed for flavor, so we do not chop them too much. Add black pepper, parsley and salt to the bowl. Fill it all with water - it should completely cover the contents of the container.

We cover the lid of the multicooker and set the “Extinguishing” program on it. Cook for about an hour. After the beep, take the meat out of the container. And remove the broth with vegetables - they are no longer needed.

We clean the garlic from the husk and cut each clove in half. Next, stuff the shank with garlic halves. After the pork is returned to the container. Pour the leg with wine and sauce. On the unit, select the "Baking" mode - we continue to cook for another half hour. During this time, the leg will need to be turned over 1 time. By the time the beep sounds, the sauce has completely evaporated. And the knuckle will get a golden crisp.

Delicious pork leg in foil

This option is ideal for beginner cooks. The delicacy will turn out tender, juicy and tasty. And its preparation does not require special skills.

The recipe for this dish is:

• pork bulldozer;
• 0.5 st. spoons of salt;
• 4 garlic cloves;
• 2 pinches of dried basil;
• 1 teaspoon crushed black pepper.

Soak the shank in cold water for a couple of hours. After a good scrape the skin - it should not remain dark spots or other contaminants. Next, rinse the leg, and then wipe it with a paper towel.

Peel the garlic cloves, rinse and chop them. Make cuts in the shank and place garlic slices in them.

Mix salt, pepper and basil. Rub the leg with this mixture. Then wrap the bulldozer in foil and send it to the cold for several hours. After that, transfer the bundle to the multicooker bowl. Set the unit to the “Baking” mode and cook with the lid closed for 2.5 hours.

Just do not rush to pull the pork out of the multicooker bowl. The bundle is already very hot, so there is a high chance of getting burned. By the way, you can cook a knuckle in a slow cooker not only in foil, but also in a sleeve.

The easiest recipe

This option is very easy to prepare. Don't believe? Yes, you yourself try to make this yummy.

For her you will need:

• one and a half kilogram shank;
• 4-5 garlic cloves;
• salt;
• crushed black pepper.

We carefully scrape the skin of the bulldy. After that, thoroughly rinse the leg and wipe it with a paper towel.

Peel the garlic, wash and cut into thin slices. We make cuts on the shank and put garlic in them. Mix salt with pepper - rub the leg with this mixture. Next, place the shank in a bowl, cover with cling film on top and send for a day in the cold.

Then we move the leg into the multicooker bowl. We set the “Baking” mode on the unit. Fry the bulldyzhka on all sides for 40 minutes. Then we select the "Stew" program and continue to cook pork for another 3.5-4 hours.

And this is a video recipe for cooking shank in a slow cooker-pressure cooker. It differs from a simple multi in that it is necessary to add water in order for the unit to build up pressure. And the cooking time will be reduced to 50 minutes.

How to cook spicy shank with hot pepper

Fans of spicy dishes will appreciate this dish. Its exquisite taste captivates from the first bite. For this delicacy you will need:

• kilogram pork leg;
• 1 carrot;
• 1 onion;
• 2 pods of hot pepper;
• 2-3 garlic cloves;
• 2 pcs. lavrushki;
• a sprig of rosemary;
• 1 teaspoon paprika;
• salt;
• water.

The leg must be thoroughly scraped, washed and dried. Then it should be moved to the multicooker bowl.

Carrots are peeled, washed and placed in a container. Rinse the onion (do not peel) and send to the meat. Next, add lavrushka and rosemary to the multicooker bowl. Fill it all with water - the liquid should cover the contents of the container.

We cover the lid of the unit and set the "Extinguishing" mode. Cooking 4-5 hours. If your multicooker has a Slow Cook program, select it. Then increase the cooking time to 6 hours.

Peel the garlic from the husk, rinse it and pass through the press. My hot pepper and cut it into thin rings. Mix salt with garlic mass, paprika and hot pepper.

After the beep, we take the shank out of the container. Let the leg cool down. Next, separate the meat from the bone. Lay out cling film on the table. We spread the pork on it and generously grease it with hot sauce. After the meat is rolled up, wrap it with cling film. And put on 5 hours in the cold under oppression. Well, then it’s up to the small thing - serve it on the table and enjoy the taste until the guests rush in 🙂

With potatoes in the "pressure cooker" mode

I advise you to cook this dish in a slow cooker-pressure cooker. In this unit, it will be ready much faster. An additional bonus is that a side dish immediately comes with the meat.

The recipe for this dish is:

• kilogram knuckle;
• a kilo of potatoes;
• 4 garlic cloves;
• salt;
• crushed black pepper;
• dry herbs or seasoning for meat;
• 100 ml of water.

Mix salt with herbs, pepper and rub the knuckle with this mixture. Leave the leg for an hour - let it marinate. In the meantime, peel the potatoes, wash them and cut into large slices. Salt the potatoes and put them on the bottom of the multicooker-pressure cooker bowl. We add water. Place the pork leg on top.

Close the valve on the lid and set the program "Extinguishing". Cook for an hour, then serve this yummy on the table.

To make the shank tender and tasty, marinate it. O. You can choose any to your taste - salty, spicy, sweetish, etc. The taste depends on the spices used. The following spices are best combined with pork:

• caraway;
• rosemary;
• basil;
• paprika;
• black pepper, etc.

I am sure that the recipes of today's article will help you improve your culinary skills. Share them with your friends by dropping the link to the article. And on . That's all for today: see you soon.

The slow cooker today has become simply an indispensable assistant for many housewives, because with its help you can cook almost any dish very quickly. It does not require any special culinary skills or exotic products.

Incredibly tasty, tender, juicy and appetizing is pork knuckle baked in a slow cooker. Cooking it is easy, the most important thing is to choose good meat.

Pork knuckle in a slow cooker: recipe

Compound:

1. Salt - 1 tbsp. l.
2. Black peppercorns - 10 pcs.
3. Bay leaf - 1 leaf
4. Garlic - 5-6 cloves
5. Soy sauce - 6 tbsp. l.
6. Red semi-sweet wine - 1 tbsp.
7. Onion - 1 pc.
8. Carrot - 1 pc.
9. Pork knuckle - 1 kg.

Cooking:

• The most important thing is to choose the right steering wheel. Before buying it, it is necessary to conduct a thorough inspection - there should be no excess bristles on the surface, no skin defects, as well as other shortcomings.
• The shank is thoroughly washed with running water, after which it is cleaned with a knife or brush from dirt. In the event that a small bristle is found, it must be singeed, but very carefully.
• The prepared shank is laid out on the bottom of the multicooker bowl.
• Carrots are taken and washed thoroughly, peeled and cut into large cubes (can be cubes).
• The onion is peeled, washed and cut into 4 parts (divided across).
• Prepared pieces of carrots and onions are laid out in a multicooker bowl, while they are placed around the shank or between them (if several small shank were taken).
• Bay leaf, peppercorns are added, the knuckle is seasoned with salt. Cold water is poured.
• Pour enough water so that it is about 1 cm above the meat.
• Set the “extinguishing” mode on the multivarken, the timer is set for 40 minutes, while there should be maximum pressure. In the event that a multicooker model that does not have a pressure cooker function is used, then the meat can be stewed in a simple mode until fully cooked for 1.5 hours.
• Pieces of meat are taken out of the broth, then all vegetables are removed, since they are no longer needed. If desired, the broth can be strained through a fine sieve and used as a soup base.
• 6 cloves of garlic are peeled, then each clove is cut into 2 halves along, after which the shank is stuffed with garlic.
• Pieces of meat are returned to the multicooker bowl (empty) and 1 tbsp is added. red wine, soy sauce (6 tablespoons) is also added. The bowl is covered with a lid and the "baking" mode is set, the timer is set for half an hour.
• Pieces of meat are turned over to the other side, after which the “frying” mode is set, the timer is set for 15 minutes. The most important thing now is not to close the lid, as the sauce should thicken, all excess moisture will gradually evaporate. This will brown the pieces of meat a little.
• In the event that a simple slow cooker is used, so that part of the sauce evaporates during baking, it is necessary to turn the shank over and continue cooking the dish under the “baking” mode already under the closed lid.
• The finished shank should have a dark shade, the most tender meat and a carmelized crispy crust.

Recipe for a very tender shank in a slow cooker

Compound:

1. Salt - to taste
2. Black ground pepper - to taste
3. Spices - to taste
4. Vegetable oil - 3 tbsp. l.
5. Garlic - 5-7 cloves
6. Carrot - 1 pc.
7. Pork knuckle - 1 pc. (300-350 g)

Cooking:

• First of all, you need to start preparing the pork knuckle. It is best to opt for a part that is not very large so that it fits easily into the multicooker bowl.
• The pork knuckle is thoroughly washed with running water, if necessary, the skin should be cleaned with a brush and the existing bristles should be singeed.
• Using a sharp knife, the shank is cut lengthwise, after which the bone is carefully removed.
• Garlic is peeled and passed through a press, while a couple of cloves should be set aside, as they will come in handy a little later. If desired, the garlic can be chopped on a fine grater.
• As soon as the knuckle is completely ready, it must be laid out on the table with the skin down. Inside, the shank is carefully rubbed with chopped garlic, salt and black pepper (spices are taken to taste).
• Carrots are peeled, washed, dried and cut into oblong small pieces. It is necessary to cut the carrot so that it was convenient to stuff the meat.
• Finely cut and the remaining garlic cloves.
• The meat should be stuffed with garlic and carrots. To make it convenient, it is recommended to opt for oblong pieces, since it is much more convenient to roll them into a knuckle.
• Stuffed meat is laid out on the edge of the shank. Now it is neatly rolled up in the form of a roll, after which its thick end is tied with twine (culinary thread).
• The finished roll is again rubbed with salt, spices and ground black pepper. Spices can be chosen according to your taste, there are practically no restrictions.
• The “frying” mode is set on the multicooker, a small amount of vegetable oil is poured into the bowl and heated.
• Stuffed pork knuckle is laid out in the multicooker bowl and fried on 2 sides. The main thing is to regularly turn the roll over so that a uniform golden crust forms.
• Then the “quenching” mode is set on the multicooker, and the knuckle is cooked for 2.5-3 hours.
• After the specified time, the ready-roll is transferred to a dish, decorated with fresh herbs.

How to cook a shank in a slow cooker in a special way?

To cook stuffed pork knuckle, you can use not only the above recipe, but also another option. In this case, it does not need to be cut, you can leave the bone inside.

Compound:

1. Pork knuckle (medium piece) - 1 pc.
2. Salt, spices - to taste
3. Parsley - 1 root
4. Stuffing - your choice

Cooking:

• Prepared pork knuckle is laid out in the multicooker bowl, seasoned to taste with salt and hot water is poured. Pour water so that the meat is completely covered with liquid.
• A couple of allspice peas, as well as parsley root, are added to the water.
• The “quenching” mode is set on the multicooker, the shank is cooked for 3 hours until fully cooked.
• After the specified time, the finished shank is removed from the multicooker bowl and left for a while so that it can cool completely. Then it is carefully cut with a sharp knife and the bone is removed.
• Now you can wrap any filling in meat - it can be cheese, mushrooms, stewed sauerkraut. As soon as the filling is laid out, the shank is rolled up in the form of a roll and wrapped with cling film, tied with a thread.
• Then it is placed under the press and left for several hours.
• Immediately before serving, the thread and cling film are removed, the knuckle is cut into small portioned pieces and decorated with fresh green leaves.

Not so long ago, it was believed that only an experienced chef could cook a soft and tasty shank. Since multicookers have appeared in many kitchens, the situation has changed. Now delicate dishes from pork knuckle will easily succeed even with a novice hostess.

We present to your attention perhaps the most spectacular dish that can be prepared both on a festive table and on a daily basis. Everyone will like the knuckle in a slow cooker, prepared according to our recipe with a photo, we will tell you how to cook a pork knuckle baked in foil in a slow cooker. This dish turns out to be incredibly fragrant, it is prepared quite quickly and simply, and a beautiful crust just by its appearance raises the appetite.

The meat according to this recipe is juicy and tasty. The dish is suitable for the festive table, and for the everyday menu. Despite the fact that the pork knuckle takes a little longer to cook than regular meat or lard, our work will be greatly facilitated by the Redmond slow cooker. Do not think that the whole cooking process will come down to throwing the shank into the slow cooker and going about your business. This recipe will require a little more attention from you, but the knuckle baked in a slow cooker will become a truly crowning dish in your family.

Ingredients:

• Pork knuckle - 1 pc.
• Several small carrots
• Large onion - 1 pc.
• Peppercorns and ground
• Salt - 1/2 teaspoon
• Garlic - 2 cloves
• Coriander, cumin, dried basil and other spices
• Bay leaf

Calories in baked pork knuckle

Calorie content and nutritional value of baked pork knuckle in foil in a slow cooker are calculated for 100 gr. ready meal. The table shows the average data that you can focus on.

How to cook pork knuckle in a slow cooker

Let's take a closer look at how to cook pork knuckle in a slow cooker. To cook a delicious dish, we will use the Redmond slow cooker in the “stewing” mode, this mode is available in almost every slow cooker. To make a delicious pork knuckle, then we need foil and an oven, but first things first.

Step 1.

Soak the shank in water at room temperature for several hours. Then wash well and clean its skin.

Step 2

Peel the onion, cut into several pieces. Put the knuckle, onion, peppercorns, coriander seeds, salt, peeled carrots, bay leaf into the multicooker bowl.

At this time, peel and squeeze the garlic through a press, add spices to your taste (Provencal herbs, ground pepper, dried basil, cumin, coriander and others) and mix well.

Step 3

Fill the shank with water so that it is completely covered with it.

Step 4

We set the Redmond multicooker to the “Extinguishing” mode for 2.5 hours.

Step 5

We take the knuckle out of the multicooker, let it cool for a while.

Step 6

We make an incision on the shank and carefully remove the bone. She herself will well move away from the meat, so you do not have to make much effort.

Step 7

Now we carefully coat the inside of the shank with the previously prepared garlic mixture, put it on the foil.