Methods for cooking pork knuckle in a slow cooker. Delicious pork knuckle in a slow cooker: a step by step recipe with a photo

Pork knuckle is a part of the ham, which mainly consists of muscles and connective tissues.

As a rule, it is cooked in the oven, but the knuckle in a slow cooker turns out much tastier and more aromatic.

From the article you will learn how to cook the knuckle, as well as the secrets of how to do it so that the meat is tender.

Pork knuckle in a slow cooker - the basic principles of cooking

A slow cooker today is simply an indispensable assistant for many housewives, because with its help you can cook almost any dish quickly enough.

A knuckle in a slow cooker turns out much tastier than purchased ham. It is prepared for the festive table in a whole piece, or served as a snack, cut into slices.

The knuckle is also suitable for the everyday menu. Pork knuckle can be served as an addition to a side dish, or used to make sandwiches.

The knuckle in a slow cooker is prepared simply by putting it in a bowl, or in a sleeve or foil. Therefore, it is important to choose a piece of pork that can fit entirely in the multicooker bowl. Before cooking, it must be rubbed with spices. Salt and black pepper are taken as the basis, but you can choose the spices that you like. Garlic and dried herbs will be a nice addition. To prepare a more refined treat, the knuckle is kept in a special marinade.

Prepare it on the basis of wine, olive oil or beer. Onions, mustard, fresh herbs, lemon juice, mayonnaise, any spices and seasonings are added to it. Depending on the components of the marinade, the taste of the shank can vary from salty to sweet.

The best spices for cooking shank: cumin, paprika, rosemary, red basil pepper, etc.

Stewed or boiled vegetables are best as a side dish.

Recipe 1. Shank in a slow cooker with spices in a honey marinade

Ingredients

two kilogram fresh pork knuckle;

red hot pepper;

six cloves of garlic;

two pinches of black pepper;

30 g dried rosemary;

30 g fine salt;

30 g juniper;

25 g of buckwheat honey;

juice and zest of half a lemon;

50 ml olive oil.

Cooking method

1. Thoroughly wash the shank in warm water, put it in a deep bowl and pour it with cold water for two hours. Then we wash again and carefully clean the skin with a sharp knife.

2. Peel the garlic cloves and pass through the garlic press. Add rosemary, salt, lemon zest and juice, black pepper and juniper to the garlic. Thoroughly grind the ingredients, then add olive oil and honey. We mix.

3. We rub the pork knuckle with the resulting marinade, trying to do this both outside and between the fibers and under the skin. Wrap the shank with cling film and leave it in the refrigerator overnight.

4. We release the shank from the film and place it in the bowl of the device. Pour in about half a glass of boiled water. We tightly close the multicooker and turn on the “Extinguishing” program for four hours. Turn the meat periodically during cooking.

5. Cool the finished shank, cut into slices and put on a dish.

Recipe 2. Shank in a slow cooker in beer

Ingredients

kg of pork knuckle;

carrot;

5 cloves of garlic;

bay leaf - 2 pcs;

30 g mustard;

three bulbs;

black pepper;

a liter of dark beer;

3 g of cloves;

Cooking method

1. Wash the pork knuckle and soak in cold water for a couple of hours. Then scrape it with a knife, wash it again and dry it with paper towels. Transfer the shank to the multicooker container.

2. Fill the meat with beer. Vessels, add the whole peeled onion and peeled garlic cloves.

3. Peel the carrots, chop coarsely and put them in the multicooker container. Add salt, cloves, pepper and bay leaf.

4. Close the device tightly with a lid and turn on the "Extinguishing" mode for three hours.

5. Remove the finished shank from the multicooker and cool.

6. In a separate bowl, combine honey with two tablespoons of beer broth and mustard. Mix well.

7. Coat the shank with the resulting mixture on all sides. Place in the multicooker bowl and activate the "baking" function. Fry the meat until appetizing crust on all sides.

Recipe 3. Pork knuckle in a slow cooker with soy sauce

Ingredients

purified water;

kilogram pork knuckle;

• carrot;

  10 black peppercorns;

  bulb;

  Bay leaf;

  a glass of red semi-sweet wine;

  six cloves of garlic;

  120 ml soy sauce.

Cooking method

1. Rinse the shank thoroughly under running water, then scrape with a sharp knife or brush. Put the prepared shank into the multicooker container.

2. Peel the carrots, wash and cut into large bars. Peel the onion and cut into four pieces.

3. Put carrots and onions around the shank. Add peppercorns and bay leaf. Salt and pour boiled water so that its level is a centimeter above the meat.

4. Close the lid tightly. Switch the valve to the "Closed" mode. Cook the shank for forty minutes.

5. Remove the shank and vegetables from the broth. You can strain the broth and use it to make soup.

6. Peel the garlic cloves, cut each one in half lengthwise. Stuff the shank with halves of garlic.

7. Return the shank to the multicooker container, pour a glass into it and add soy sauce. Close the lid and set the "Baking" mode for half an hour. Turn the meat over and activate the "Frying" mode for a quarter of an hour. Do not close the lid so that excess moisture evaporates and the sauce thickens. Get the finished shank, cut into slices and pour over the sauce.

Recipe 4. Pork knuckle in a slow cooker in foil

Ingredients

pork knuckle - 1.5 kg;

drinking water;

two carrots;

sea ​​salt - 25 g;

two bulbs;

a couple of cloves of garlic;

two bay leaves;

a large bunch of fresh green onions;

seven peas of black pepper;

30 g mustard.

Cooking method

1. Rinse the shank in warm water. Then soak it in cold water for a couple of hours. Then carefully scrape the shank with a sharp knife or brush.

2. Peel onions and carrots, wash and cut in half.

3. Put the shank in the container of the device and fill it with water so that it completely covers the meat. Send onions and carrots, bay leaves and peppercorns here as well. Salt and turn on the "Extinguishing" program for three hours.

4. Remove the meat product from the multicooker and cool it slightly. Remove the vegetables and strain the broth, and use it to make soups or borscht.

5. Cut the cooled shank lengthwise and “open” it. Remove the bone and place the meat skin side down on a piece of foil. Lubricate the meat with mustard and squeeze the garlic on it. Rinse green onions and finely chop. Sprinkle the meat with chopped green onions and season with your favorite spices. Roll tightly and wrap in foil.

6. Place the meat in foil into the container of the device, close the lid tightly and activate the “Baking” mode for half an hour. Turn the meat occasionally so that it cooks on all sides.

7. Remove the shank, unfold the foil and cool. Cut into slices and put on a dish. Serve with or as a side dish.

Recipe 5. Tender pork knuckle in a slow cooker

Ingredients

pork knuckle - 350 g;

sea ​​salt;

carrot;

ground black pepper;

seven cloves of garlic;

• 80 ml vegetable oil.

Cooking method

1. Thoroughly wash the pork knuckle under running water. If necessary, clean it with a sharp knife or brush. Cut the shank lengthwise and carefully remove the bone.

2. We clean the garlic from the husk and pass through the press, leaving a couple of cloves intact.

3. Put the shank on the table with the skin down and rub the meat with chopped garlic, pepper and salt.

4. We clean and wash carrots. Dry and cut into oblong bars.

5. Cut the remaining cloves of garlic into slices. Stuff the meat with garlic and carrots. We turn the knuckle into a roll and tie it with twine. Rub the top of the roll with spices and salt.

6. Pour a little oil into the multicooker container, activate the “frying” function and heat it up. We spread the shank and fry on both sides, constantly turning the meat so that it is evenly covered with a golden crust.

7. Switch the mode to "Extinguishing" and cook the shank for three hours by closing the lid. We take out the finished shank from the multicooker, cut it into slices, put it on a dish and decorate it with fresh herbs.

Recipe 6. Spicy pork knuckle in a slow cooker

Ingredients

bulb;

pork knuckle - kg;

carrot;

two pods of hot pepper;

black pepper;

two bay leaves;

rosemary branch;

garlic - two cloves.

Cooking method

1. Scrape the shank with a knife, rinse well under the tap and put in the multicooker pan.

2. Peel the carrots, wash and send there.

3. Wash the bulb, but do not peel. Put on the steering wheel. Add rosemary sprig and bay leaf.

4. Fill the contents of the pot with water up to the maximum mark. Close the appliance with a lid and turn on the Slow Cook program for six hours.

5. Peel the garlic and pass through the garlic press. Free the hot pepper from the stalk and seeds. Crumble a little.

6. In a separate bowl, combine garlic with pepper, paprika, salt and hot pepper. Mix thoroughly.

7. Remove the shank, cool and cut lengthwise. Carefully remove the pit, unwrap and spread the garlic sauce evenly. Roll the roll tightly, place in a bowl, put oppression on top and refrigerate for five hours.

The broth that remains from cooking the shank can be used for jelly.

To make the shank soft and juicy, marinate it for at least six hours.

Choose a shank that has less fat and more meat.

Sliced ​​pork knuckle before serving, you can pour the juice that was formed during the baking process.

A knuckle in a slow cooker will turn out no worse, and even much better than store-bought ham. It can be served to the festive table as a whole piece to decorate the meal, or cut into pieces and offered to guests as a snack. In the daily menu, the knuckle will also be a welcome guest. It can be supplemented with some kind of side dish, or used for sandwiches.

The knuckle in a slow cooker can be cooked in foil or a sleeve, or simply by putting the meat in a bowl. At the same time, it is important to choose a piece of pork that would fit into the whole multicooker saucepan. Before cooking, it must be grated with spices. For the simplest version of the dish, salt and ground pepper will be enough. Garlic and dried herbs will also nicely complement the knuckle. If you want to get a more original treat, you should prepare a delicious marinade in advance.

For the marinade, olive oil, beer, wine, onions, lemon juice, fresh herbs, mustard, mayonnaise, any spices and seasonings are used. The shank in the end can turn out salty, spicy or sweet. Cumin, red pepper, paprika, rosemary, basil, etc. are perfect as spices for this meat.

The best side dish for the knuckle is sauerkraut or stew, boiled potatoes, and peas. However, you can always choose your addition to this dish. To make the side dish even tastier, it is poured over with the juice left after roasting the shank.

In the beer marinade, the knuckle turns out to be very fragrant and piquant in taste. It is suitable for any solemn moment, because, on top of everything else, this dish also looks very presentable. It is better to take a small onion and not cut it before adding it to the saucepan. As a side dish for a festive table, potatoes are best suited. It can be fried immediately after the shank so that it is saturated with the secreted juice and the remnants of the sauce.

Ingredients:

• 1 kg pork knuckle;
• 3 onions;
• 5 cloves of garlic;
• 1 liter of dark beer;
• 1 carrot;
• 2 bay leaves;
• 1 st. l. mustard;
• 1 st. l. honey;
• ½ tsp cloves;
• Salt pepper.

Cooking method:

1. Put the shank in cold water and leave for 2 hours.
2. Scrape the shank with a knife and blot with paper towels.
3. Pour beer into the bowl of the multicooker, peel the onion and also put it into the bowl.
4. Peel the carrots, cut into several pieces, add to the onion.
5. Peel the garlic and send it to the slow cooker without chopping.
6. Put cloves and bay leaves to beer and vegetables, salt and pepper to taste.
7. Place the shank in the marinade and cook for 3 hours in the “Extinguishing” mode.
8. Combine mustard and honey separately, add 2 tablespoons of beer from the multicooker bowl to them.
9. Coat the shank well with the resulting sauce.
10. Rinse the multicooker bowl, grease with vegetable oil.
11. Put the shank back into the saucepan and fry in the “Baking” mode on each side until golden brown.

Interesting from the network

Unlike most other recipes for this type of meat, this one does not have to spend time preparing the marinade. It is enough just to rub the knuckle with the indicated spices to get a tender and tasty delicacy. The meat will be very easy to move away from the bone, it will turn out soft and fragrant. The recipe is ideal for beginner cooks, because there are no particularly complicated processes in it, and the list of ingredients even indicates the exact amount of salt and pepper.

Ingredients:

• 1 pork knuckle;
• 2 pinches of dried basil;
• ½ st. l. salt;
• ½ st. l. pepper;
• 4 cloves of garlic.

Cooking method:

1. Soak the shank in cold water for 2 hours.
2. Cut the garlic into slices, make cuts in the shank and place the cloves in them.
3. Rub meat with basil, salt and pepper.
4. Wrap the shank in a few pieces of foil and leave for several hours in the refrigerator.
5. Put the meat in the slow cooker directly into the foil, turn on the “Baking” mode.
6. Cook the shank for 2 hours 30 minutes under a closed lid.

Now you know how to cook a shank in a slow cooker according to a recipe with a photo. Bon appetit!

A knuckle in a slow cooker is an invaluable saving of time and effort for any housewife. It can be prepared practically without approaching the stove and other kitchen surfaces. At the same time, the knuckle will overshadow any other familiar dishes for a festive and even more so daily diet. Simple tips from experienced chefs on how to cook a knuckle in a slow cooker will help you achieve the perfect taste even the first time:

• Before baking the shank in a slow cooker, soak the meat in cold water for at least 2 hours. If the meat is old, it is better to add a little salt to the water;
• Be sure to scrape the skin with a knife so that there are no dark spots or any dirt left on it. Also check if there is a stamp from the manufacturer on the handlebar. It will look very unappetizing after cooking, so it is better to wash it off in time;
• If you decide to boil the shank in a slow cooker, then you can make a delicious jellied meat from the resulting broth;
• To make the shank juicy and soft, it is better to either boil it first, or hold it in the marinade for a long time (from 6 hours);
• Smoked knuckle for baking is not suitable, you should buy only fresh meat for this;
• When choosing a shank, give preference to the one that has more meat, not fat;
• Bake the whole shank. If you chop it into pieces, during the cooking process they can simply fall apart and lose their presentable appearance.

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.

Pork knuckle in a slow cooker is a fairly satisfying and high-calorie dish. It is perfect not only for a festive table, but also for a cozy family lunch or dinner. The right meat is the secret to a successful meal. The meat should be young and slightly fatty. It is desirable to select a small rudder. Otherwise, the meat may simply not fit in the slow cooker or it will be tough and not fully cooked.

There are many ways to cook pork knuckle. But only in a slow cooker, the meat perfectly absorbs all the additional ingredients and becomes incredibly tasty. In addition, cooking in this way, the housewives save their time and spend a minimum of effort. The recipes for preparing this dish in a slow cooker are very diverse. Below are the most popular ones.

Pork knuckle in a slow cooker will be very soft and tender. The meat easily separates from the bone and melts in the mouth. Cooking a classic knuckle is easy and simple. The main thing is to follow the step by step instructions.

Ingredients:

• pork knuckle - 1.6 kg;
• lemon - half;
• dried rosemary - 2 tsp;
• garlic - 2 heads;
• salt - 2 tsp;
• olive oil - 2 tbsp. l.;
• ground black pepper - 0.5 tsp;
• red ground pepper - 0.5 tsp;
• water - 120 ml.

Cooking method:

1. Wash and clean the roll well.
2. Grind the lemon and garlic with a knife or in a blender and transfer to a bowl.
3. Add salt, pepper, rosemary and olive oil there. Mix everything.
4. With the whole finished mass, rub the knuckle on all sides. Then wrap it in cling film and marinate for 1.5 hours.
5. As soon as the pork is marinated, place it in the multicooker bowl, removing the film first. Add water there.
6. Close the lid and turn on the "Extinguishing" mode. Cooking time will be 3 hours.
7. Readiness can be determined with a knife. Just pierce the meat with it, and if a clear juice comes out, then it is ready.

Baked pork knuckle in a slow cooker

It doesn’t matter if you cook in the oven or in a slow cooker, the recipe for baking remains the same. But a knuckle baked in a slow cooker will be much rosier and crispier. It is prepared just as easily as in the classic recipe. Before baking the shank, it must first be stewed so that the meat is better cooked.

Ingredients:

• meat on the bone - 2 kg;
• carrots (medium size) - 1 pc.;
• onion - 1 pc.;
• red wine - 1 small glass;
• garlic - 4 cloves;
• soy sauce - 10 tsp;
• black pepper - 12 peas;
• bay leaf - 1 pc.;
• salt - 3 tsp;
• water - 230 ml.

Cooking:

1. Rinse the meat, while removing excess skin, and put in a multicooker bowl.
2. Lay onions and carrots on top of it. They need to be cut into large pieces.
3. Then add salt, spices and water.
4. Close the lid and set the "Extinguishing" program for 50 minutes.
5. At the beep, remove the meat from the bowl. The broth and vegetables are no longer needed, they can be left for making soup.
6. Coat the cooled pork with garlic and place in an empty multicooker bowl. Add soy sauce, wine and cover with a lid. Set the "Baking" mode and cook for another 40 minutes. Turn the meat once during cooking.

Fragrant knuckle in beer

Cooking pork knuckle in a slow cooker is very easy and simple.

With beer, this delicacy becomes even tastier and more aromatic. The meat absorbs the drink, which is why the taste of pork becomes bitter.

Ingredients:

• knuckle - 900 g;
• garlic - 3 cloves;
• onion - 300 g;
• dark beer - 800 ml;
• carrots - 1 pc.;
• honey - 1 tbsp. l.;
• mustard - 1.5 tsp;
• bay leaf - 2 pcs.;
• cumin - to taste;
• salt - 1 tbsp. l.;
• ground black pepper - 2 tsp

Cooking method:

1. Hold the pork in water for 2 hours and remove all excess from it.
2. After that, place it in the container of the equipment and fill it with beer.
3. Put onions, garlic, carrots and spices there. Vegetables should be cut into large pieces.
4. Set the multicooker to the “Baking” mode and cook until the beer boils.
5. Then change the program to "Stew" and leave the meat for another 3 hours.
6. As soon as the signal sounds, while the knuckle is hot, rub it with honey, mustard and broth and set to cook for 30 minutes in the “Baking” mode.

Pork knuckle roll

On the festive table, such a dish in the form of a cold appetizer will look very elegant.

Ingredients:

• water - 2 l;
• black peppercorns - 6 pcs.;
• meat - 1300 g;
• onion - 1 pc.;
• garlic - 3 cloves;
• allspice - 4 pcs.;
• ground pepper - 0.5 tsp;
• salt - 3.5 tbsp. l.;
• onion peel - 17 g.

Cooking:

1. Put onion peel, pepper, peeled onion, bay leaf, water into the multicooker bowl and leave in the "Soup" mode to cook for 20 minutes.
2. Wash the pork thoroughly and, cutting it along its entire length, remove the bone.
3. Beat the meat a little, rub with black ground pepper and garlic squeezed through a press.
4. Wrap the layer tightly into a roll and wrap it with a thick thread.
5. Add salt to the finished broth and lower the roll there. Leave to cook for 2.5 hours, turning on the "Extinguishing" program.
6. Remove the finished roll for 1 hour in the refrigerator.

All of the above recipes make cooking very easy and cost-effective.

The dish is best served hot and with a slice of bread. It will be very tasty if the knuckle is sprinkled with any chopped herbs or sweet paprika after cooking. Bon appetit!

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.