Pork meat in a slow cooker. Juicy stewed pork in a slow cooker: cooking recipes. Pork roast in a slow cooker

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

So, you bought a great piece of pork at the market. What are we going to cook? There are many options for how to cook pork in a slow cooker: here you have goulash, roast meat, cutlets, and jellied meat... And what kind of boiled pork does you get in a slow cooker! Even though you can’t press a hefty piece into the bowl. While you are deciding how best to use freshly purchased pork, our site offers you to pay attention to a selection of pork recipes in a slow cooker - from simple to masterly (although, admittedly, the most difficult thing about them is just preparing the meat...) And remember - pork is good on its own , so use minimal spices on it. The ideal option is freshly ground black pepper, salt and a little aromatic herbs, your smart assistant will do the rest.

Pork in a slow cooker “Elementary!”

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

Preparation:
Cut the meat into large cubes and mix it with onion, cut into half rings. Use your hands well to let the onion release its juice. Add garlic squeezed through a press, salt, pepper and mayonnaise, place in the multicooker bowl and set the “Stew” 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 pork pulp,
1 large carrot,
1 Bell pepper,
200 g prunes or dried apricots,
3 multi glasses of water,
3 tbsp. soy sauce,
2 tbsp. vegetable oil,
salt.

Preparation:
Cut the meat into pieces, dried fruits into halves, onions and bell 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 place the food in layers: meat, onions, carrots, peppers, dried fruits. Pour in the marinade and set the “Stew” 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 onions,
1-2 carrots,
2 tomatoes
1 eggplant (optional)
2-3 cloves of garlic,
2 tbsp. tomato paste,
1 tbsp. flour,
1 bunch of parsley,
vegetable oil, salt, pepper.

Preparation:
Cut the eggplant and place in salted water. Turn on the “Baking” mode and fry the onions and carrots in vegetable oil for 2-3 minutes, then add the meat cut into pieces and simmer, stirring, for 10-15 minutes. Place the rest of the pre-chopped vegetables, chopped herbs, salt and pepper into the multicooker bowl. Separately, mix flour with tomato paste and half a glass of water (you can use more water), pour into the bowl, stir and close the lid. Set the “Extinguishing” mode for 1.5 hours. You can replace the cabbage in this recipe with potatoes, it will be more satisfying.

The same meat By-Frenchin a slow cooker

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

Preparation:
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 natural yoghurt 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. Level it, place a layer of tomatoes cut into slices and cover with cheese. Close the lid and set the “Bake” mode for 40 minutes. This dish can be prepared a little differently: cut the meat into portions, lightly beat it and fry on one side until golden brown in vegetable oil in the “Baking” or “Frying” mode, turn it over, put a little fried onion on the meat, a slice of tomato, close the lid and continue cooking 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 pork pulp,
2 large onions,
½ fresh pineapple
30-50 g butter,
salt, ground black pepper - to taste.

Preparation:
Cut the meat into thin layers and beat it, only carefully so as not to tear it. Salt and pepper. Peel the pineapple, remove the core and cut into pieces. Cut the onion into half rings. Grease the bottom of the bowl with half the amount of butter, place the onions, meat and pineapples in layers, alternating them. Place pieces of butter on top of the food, 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 of canned pineapple,

½ tbsp. mustard,
½ cup water,
salt pepper.

Preparation:
Lightly beat the meat, soak in pineapple syrup and place under weight in the refrigerator for 30-45 minutes. Place on the bottom of the multicooker, season with salt and pepper, place a pineapple ring on each piece of meat and sprinkle with cheese. Dissolve mustard in water and pour over meat. Set the “Stew” mode for 1 hour or “Baking” for 25 minutes.

"Pig in oranges"

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

Preparation:
Scald the oranges with boiling water and wipe dry with a napkin. Grate the zest from one orange, squeeze the juice out of the oranges, mix with the zest and wine and put on fire. Boil to desired thickness and add lemon juice if the sauce is too sweet. Dissolve 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.

“Children’s” cutlets in a slow cooker

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

Preparation:
Chop the meat using two choppers or large knives. Chop the apples and garlic as finely as possible or grate them on a coarse grater. Combine all ingredients for minced meat, knead and beat. Using a spoon, place the heated mixture into the multicooker bowl. ghee or vegetable oil. Fry for 6-7 minutes on each side in the “Frying” or “Baking” mode, then place all the cutlets in a bowl, pour in a couple of tablespoons of water and let simmer in the “Stewing” 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.

Preparation:
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. Bread in breadcrumbs and fry in oil in the “Baking” or “Frying” mode, then place in a bowl, add a little water and simmer under the lid, setting the “Stew” mode.

Pork ribs in honey sauce with apples

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

Preparation:
Chop 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, place the ribs in the bowl and fry them on all sides. Then pour in as much water as you want to get gravy, and set the “Stew” mode for 1.5 hours. After an hour of operation, add chopped onions and apples (remove the skins), 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 pork pulp,
400 g champignons,
2 onions,
300 ml cream,
100-150 g grated hard cheese,
salt, ground black pepper, herbs - to taste.

Preparation:
Chop the onions and mushrooms and fry in oil (butter or vegetable) for 10 minutes on the “Baking” mode, add meat and spices, stir and pour in cream. Set the “Extinguishing” mode for 1.5 hours. After the signal about the end of the mode, sprinkle the food in the bowl with cheese and herbs and simmer under the lid in the “Warming” mode for 30 minutes.

Pork in wine 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.

Preparation:
Cut the pork into pieces, add salt and pepper, place 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 steam vegetables as a side dish, after 30 minutes, place the steamer bowl with any vegetables in the multicooker and continue cooking.

Pork in mustard sauce

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

Preparation:
Cut the onion into half rings, cut the meat into pieces, place in the 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 stir. Fry in the same mode for about 5 minutes, add water and switch the multicooker to the “Stew” mode for 1-1.5 hours.

Pork cartilage “You'll lick your fingers!”

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

Preparation:
Using the “Baking” or “Frying” mode, saute the chopped onions and carrots, then add the chopped cartilage and continue cooking in 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 salt (preferably sea salt),
1 head of garlic
20 peppercorns,
4-5 peas of allspice,
3 bay leaves,
3 buds of cloves,
1 tsp ground coriander,
½ tsp. ground red hot pepper,
½ tsp. ground paprika,
onion peels (as much as possible).

Preparation:
Dissolve salt in 1 liter of water. Place pepper, bay leaf, coriander and cloves into the multicooker bowl and add onion skins and place the dried meat. Pour in the 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 a press, a mixture of red peppers, place under the press and cool in the refrigerator for 24 hours.

Pork in the sleeve

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

Preparation:
Wash the piece of pork and dry it well with a towel. Mix spices and salt, grate the meat, place it in a baking bag and leave in the refrigerator for 2-3 hours (or better yet, overnight). Then tie the bag, pierce it in several places and place it in the bowl. Set the “Baking” mode for 1 hour.

Buzhenina

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 cloves of garlic,
1-2 tbsp. vegetable oil.

Preparation:
Prepare brine at the rate of 2 tbsp. salt per 1 liter of water, pour it over the meat and put it in the refrigerator for 2 days. Afterwards, dry the meat and coat with a mixture of spices, garlic and vegetable oil pressed through a press. Place in a plastic bag and leave in the refrigerator for another 4-5 hours. Grease the multicooker bowl with oil and place the meat in it. Set the “Stew” 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 the most different ways. Cook according to classic recipes and invent your own, exclusive ones, and enjoy!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Pork is a meat from which you can prepare many tasty and simple, and complex dishes. All kinds of marinades, a variety of additional ingredients, various spices and sauces - all this goes well with pork, improving and enriching the taste of the meat.

But it’s not at all necessary to compose complex recipes, because pork is a product that does not require special culinary skills and abilities to prepare; the meat can simply be cut, slightly salted and fried in its own lard.

Today we will cook pork in a slow cooker: a short preparation of the components of the dish, and then the “miracle machine” will cook everything itself.

Step-by-step recipe for pork in a slow cooker - general principles

The basic principle of cooking pork is simple: preliminary preparation of the ingredients available in the house, placing the products in the multicooker bowl in a certain sequence, setting the desired mode: “frying”, “stewing”, “baking”, “steaming”.

Pork can be taken fresh or chilled. Different parts are suitable for cooking meat in a slow cooker: pulp, ribs, neck, ham, ribs. The meat is thoroughly washed, dried, cut into pieces of the desired shape, rubbed with spices and salt, or temporarily placed in any marinade.

1. Pork in a slow cooker: step by step recipe in sweet and sour sauce

Ingredients:

Boneless pork fillet - one kilogram;

Soy sauce - 30 ml;

Garlic - five cloves;

Any mayonnaise - 200 grams;

Vegetable oil - four tablespoons;

One orange;

Ten grams of black pepper and finely ground salt;

Sugar - 20 grams.

For soy sauce:

Soybeans - three handfuls;

Wheat flour - 30 grams;

Any broth - one glass;

A piece of butter;

15 grams of salt.

Cooking method:

1. Wash the pork fillet, cut out all the films and tendons if necessary, cut the prepared flesh into medium pieces about three centimeters thick.

2. Mix the meat with salt and pepper and put it in the refrigerator overnight to soak, so the finished dish will be much tastier and more aromatic. A little trick will help speed up the marinating process: lightly pound the finished fillet, make punctures in several places with a sharp knife and thoroughly rub in salt and pepper - in this case, a couple of hours will be enough for infusion.

3. Set the multicooker to the “baking” or “frying” mode, depending on what type of multicooker you have, for twenty minutes. Pour vegetable oil into the multicooker container, heat it, and add the chopped pieces of pork. While stirring continuously with a wooden spatula, fry the meat until light brown.

4. Prepare soy sauce: pour soybeans into a metal container with cold water, cook over high heat until boiling. Then reduce the heat, remove the foam with a spoon and continue cooking until the grains soften. Place the boiled soybeans in a colander to drain, cool them and grind them in a blender until mushy. Pour flour into the soybean paste and stir everything well. Melt the butter in a dry frying pan, cool it a little and pour it into the prepared soybean gruel, add a little salt. Stir thoroughly and place the pulp in a small container, pour in any broth, for example, from vegetables, meat, fish or other, turn on low heat and cook for five minutes. Turn off the heat, cool the mixture, strain through a sieve and use. But, if you don’t want to bother with preparing soy sauce, you can buy it ready-made in the store.

5. When the meat is fried, squeeze the garlic into it through a press and pour in the cooled soy sauce, stir everything thoroughly and fry for another five minutes.

6. Squeeze the juice out of the orange using a juicer or by hand. Taste it Orange juice, if it is very sour, then add a little sugar to it, stir well, and if it is sweet, then there is no need to add sugar. Also, instead of juice, you can use citrus pulp; to do this, peel the orange, remove the seeds, and chop with a knife.

7. Pour orange juice into the meat and add mayonnaise, stir well again, fry everything together, stirring occasionally, for another four minutes.

8. Switch the device to the “quenching” mode, set the time for twenty minutes and fry until the multicooker beeps. If you want the meat to be juicier, then pour two large spoons of water into it.

9. Place the finished pork on portioned plates; next to it, if you wish, you can put some side dish, for example, mashed potatoes, boiled rice, etc. Place slices of black bread separately in the bread bin.

2. Pork in a slow cooker: step-by-step recipe with vegetables

Ingredients:

White cabbage - a small fork;

Three small potatoes;

One medium carrot;

Onion head;

Three cloves of garlic;

Pork tenderloin - 400 grams;

Vegetable oil and tomato paste - three tablespoons each;

Five grams of salt and freshly ground black pepper;

Dill, parsley - 4 stalks each.

Cooking method:

1. Prepare all the necessary vegetables: separate the top leaves from the cabbage, rinse the head of cabbage under running water, cut into thin strips. Peel the potato tubers, wash them, cut them into medium cubes or cubes as you like. Peel the carrots and onions, cut the onion into fine crumbs, grate the carrots on a grater with small teeth.

2. Rinse the pork fillet and cut into strips.

3. Set the multicooker to the “frying” mode, pour vegetable oil into the container, add chopped cabbage, fry it, stirring, for half an hour. When the cabbage acquires a beautiful golden brown color, add the potatoes to it and fry for four minutes.

4. Add grated carrots and onions to the potatoes and cabbage and fry for another four minutes.

5. Fill the entire contents of the multicooker container with 200 ml of water, add a little salt and, if desired, some black pepper, switch the device to the “stew” mode and simmer for twenty minutes with the lid closed.

6. After the allotted time, add the prepared meat to all the vegetables. If you want the finished dish to be richer, then before placing it in the multicooker container, fry the pork in a clean frying pan for five minutes over high heat until a golden crust appears on its surface.

7. And as the last ingredient, add the garlic squeezed through the garlic press, as well as tomato paste. Simmer in the same mode for no more than three minutes. Garlic is a mandatory ingredient in this dish; it gives pork a special unique aroma, but tomato paste You may or may not add it, it all depends on your taste and preferences.

8. Place the finished pork with vegetables on serving plates, sprinkle with chopped parsley or dill. Place sliced ​​pieces of white bread next to it in a separate flat plate.

3. Pork shish kebab in a slow cooker: step-by-step recipe

Ingredients:

A large piece of pork, ideally the neck part;

Four onions;

Two large spoons of 9% vinegar;

30 grams each of salt, ground allspice and barbecue seasoning;

Ground hot pepper - optional;

Parsley, dill - half a bunch.

Cooking method:

1. Rinse the pork thoroughly, cut into pieces four centimeters thick. Place the chopped pieces of meat in a deep bowl.

2. Prepare the marinade as follows: peel the onions, cut into thin strips, pour in acetic acid, a little water, add salt, ground black and red pepper and various spices to your taste, stir well.

3. Pour the marinade into the meat, stir again. Leave the pork, covered, in the refrigerator for five hours, or preferably overnight, for a richer flavor.

4. After the allotted time for marinating, turn on the multicooker in the “baking” mode. Place the marinated meat in the multicooker container and set the time to about 25 minutes.

5. After the beep, open the lid of the multicooker, cut a piece of meat, if it is reddish inside, then set the time for another ten minutes and finish frying. The finished meat should be soft and juicy. If you wish, while frying the meat in a multicooker, you can pour tomato sauce and sprinkle with lemon juice.

6. Place the finished homemade kebab in a slow cooker on small flat plates, a few pieces per serving, and place three slices of fresh tomatoes and cucumbers next to each plate. If you made kebab without sauce, you can simply pour kebab ketchup on it when serving and sprinkle with finely chopped parsley and dill. In separate plates, place the pickled onions in one and the sliced ​​white bread in the second.

Step-by-step pork recipes in a slow cooker: tricks and useful tips

Pork always tastes better if you marinate the meat first. You can use spices, sauces, any marinades. If you really don’t have enough time for marinating, you can simply mix crushed garlic with salt and pepper and rub the chopped pieces with this mixture.

Do not feel that the spices specified in the recipe force you into a certain framework; you can safely replace some components with others, using other herbs and spices, as well as choosing your own set of products for preparing sauces and marinades.

From meat, and especially from fresh, tender pork, you can prepare many delicious and variety of dishes. Pork in a slow cooker can be baked, boiled, fried, stewed... Our people especially love pork kebab. But you won’t put up a barbecue in your home? :)

But I know how to cook delicious meat at home, and I will not take this secret with me to the grave, but will share it with you. Let's cook boiled pork in a slow cooker.

Baked pork is meat rubbed with salt and various spices and baked in a whole piece. Best suited for boiled pork Ham, but you can use almost any other, soft and moderately fatty meat. Thus, boiled pork is often prepared from lamb, and Russian hunters long ago adapted to making it from bear meat.

So, today's recipe is: boiled pork, or pork, baked in a slow cooker whole piece. According to this recipe, it turns out to be very tender and very juicy.

Ingredients for cooking boiled pork in a slow cooker

• One kilogram piece of pork;
• three to four cloves of garlic;
• four table. l. mustard;
• two table. l. honey;
• one table l. vegetable oil;
• salt, black pepper to taste, you can use other seasonings.

Rinse the pork under running water. The meat can be pre-soaked for a couple of hours to allow the extraction of harmful substances into the water. Season the pork with salt and black pepper. We make cuts on it and stuff it with garlic. Mix four tablespoons of mustard with two tablespoons of honey and coat the meat with this mixture.

Let the pork stand under the marinade for an hour and a half.

Place the meat in a slow cooker and fry on sunflower oil in baking mode 20 minutes on one side. Turn over to the other side and turn on the simmer mode for 3 hours. Do not add any more oil, let the pork stew in own juice.

Here's ours delicious juicy boiled pork in a slow cooker ready!

Take out the pork and cut into portions.
This kind of pork can even be served for festive table.

Bon appetit!!!

You can prepare many dishes from pork: this and tender kebab, and aromatic boiled pork, and delicious beef stroganoff. The list can go on for a long time, but it’s better to buy a piece of fresh pork and cook your own from it. favorite dish. If you cook pork in a slow cooker, it will retain all its beneficial and tasteful qualities.

The dish owes its unusual name to Count Stroganov, who came up with this recipe for cooking pork. The secret of the dish is that the pieces of pork are first beaten with a special hammer, and then cut and cooked. The result is a very tender and juicy dish.

Ingredients:

• pork (not very fatty) – 700 g;
• onion – 1 pc.;
• flour – 1 tbsp. l.;
• sour cream – 1 glass;
• tomato paste – 2 tbsp. l.;
• salt and spices - to taste.

Cooking beef stroganoff in a slow cooker:

1. Cut the meat along the grain into 2x2 cm pieces, roll them well in flour and fry in sunflower oil, turning on the “Frying” mode.
2. While the meat is fried, cut the onion into half rings and add it to the meat. Fry everything until nice golden brown.
3. Mix sour cream with tomato paste and add this dressing to the bowl. Mix everything well, add salt and season with spices.
4. Cook beef stroganoff in a slow cooker for 30 minutes, turning on the “Stew” mode.

Serve the finished dish with any side dish. Garnish the dish with herbs and enjoy!

Pork rolls in a slow cooker

This is very original dish, which can be prepared not only for a family meal, but also for any celebration. The combination of pork and mushrooms has its own twist. Pork rolls with mushrooms in a slow cooker always turn out tender and flavorful.

Ingredients:

• pork (neck) – 500 g;
• mushrooms (any) – 200 g;
• onions – 2 pcs.;
• garlic – 2-3 cloves;
• cream – 200 g;
• fresh dill – 50 g;
• sunflower oil – 2 tbsp. l.;
• salt and spices - to taste.

Preparing pork rolls with mushrooms in a slow cooker:

1. Slice pork neck into steaks 1 cm thick and pound them. To prevent the meat from losing its juiciness, place it in a bag.
2. Prepare the filling for the rolls: chop the onions and mushrooms, add salt and season with spices, then fry them in sunflower oil until nicely golden brown, turning on the “Frying” mode. Grate the garlic into the cooled filling and chop the dill.
3. Start forming the rolls. To do this, place the mushroom filling on the steak and roll it into a roll. To prevent the roll from falling apart, it must be sewn with thread or the edges connected with a toothpick.
4. Fry the prepared rolls in a slow cooker on both sides until golden brown, turning on the “Baking” mode.
5. When the rolls are fried, pour cream over them, salt, season with spices and simmer for 40 minutes, turning on the “Stew” mode.
6. While the rolls are stewing, prepare a side dish for them. The best side dish would be boiled potatoes. The pork in the slow cooker is ready, all that remains is to decorate the finished dish with herbs and serve.

Pork roast in a slow cooker

It is from pork that boiled pork turns out juicy, tender and soft. This dish can be prepared for every day and you can make sandwiches with it. It will be much healthier and tastier than store-bought sausage. Cooking boiled pork in a slow cooker is faster and more convenient than in the oven. And the meat will retain all its beneficial and tasteful qualities.

Ingredients:

• pork – 2 kg;
• garlic – 5 cloves;
• sunflower oil – 3 tbsp. l.;
• black pepper – 0.5 tsp;
• turmeric - 1 tsp;
• paprika – 1 tsp;
• bay leaf – 2 pcs.;
• salt – 1.5 tsp.

Cooking boiled pork in a slow cooker:

1. First of all, you need to marinate the meat, first wash it and dry it with a paper towel.
2. Make several cuts in the pork with a sharp knife, place finely chopped garlic and bay leaf in them.
3. Mix salt and pepper and grate the meat. Place the pork in a bag and refrigerate at least overnight. The longer the meat is marinated, the tastier the boiled pork will be.
4. After the meat has been marinated, you can proceed to the next stage of cooking. Pour sunflower oil into a bowl, place pork in it and fry on both sides until brown, turning on the “Baking” mode.
5. After the pork is fried, turn on the “Stew” mode for 2 hours. To make the boiled pork brown on both sides, turn it over 2-3 times during cooking.
6. Baked pork can be served hot with any side dish, or cold – as slices.

Boiled pork in a slow cooker

If fried and spicy foods are contraindicated for you, this is not a reason to refuse a delicious tender piece of pork. You can boil meat with a minimum of spices and salt. Boiled pork in a slow cooker turns out healthy and satisfying.

Ingredients:

• lean pork – 800 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• parsley root – 1 pc.;
• water – 3 l;
• bay leaf – 1 pc.;
• salt and spices - to taste.

Cooking boiled pork in a slow cooker:

1. Wash the meat and remove veins and excess fat.
2. Peel the carrots and onions. Do not chop the vegetables; it is better to boil them whole. If the vegetables are too large, you can cut them in half.
3. Pour water into the multicooker bowl, add meat, onions, carrots, bay leaf and parsley root. Salt and season with spices.
4. Turn on the “Extinguishing” mode for 1 hour.
5. Ready boiled pork can be eaten hot, with broth. You can also cool it and cut it into pieces for your favorite side dish, or make some kind of salad from it. Do not pour out the broth; you can cook a rich and satisfying first course from it.

Roast pork in a slow cooker

Roast is considered everyday and a simple dish. But if you prepare it correctly, you won’t be ashamed to invite guests to a tasting. Roast pork with potatoes in a slow cooker festive dish. Be sure to cook and see for yourself.

Ingredients:

• pork – 400 g;
• potatoes – 800 g;
• onion - 2 pcs.;
• carrots – 1 pc.;
• bell pepper – 1 pc.;
• tomato paste – 2 tbsp. l.;
• water – 0.5 cups;
• Sunflower oil – 2 tbsp. l.;
• black peppercorns – 20 pcs.;
• bay leaf – 2 pcs.;
• sugar – 1 tbsp. l.;
• greens for decoration;
• salt - to taste.

Cooking roast pork with potatoes in a slow cooker:

1. Wash the meat and cut it into medium-sized pieces.
2. Peel the onions and carrots, then cut the onions into half rings and the carrots into strips.
3. Peel the bell pepper from seeds and cut into strips or cubes.
4. Pour sunflower oil into the multicooker bowl and fry the onions and carrots in it until a pleasant golden color in the “Frying” mode.
5. When the vegetables are fried, add chopped meat to them and fry in the same mode until brown.
6. After this, add bell pepper to the meat and vegetables. Fry for another 5 minutes.
7. Prepare the dressing - mix water, tomato paste with sugar, salt and spices.
8. Cut the potatoes into 4 parts, place them in a bowl, pour the dressing over everything and cook in the “Baking” mode for 1 hour.

Serve the finished roast pork with potatoes hot, garnished with herbs.

Pork with prunes in a slow cooker

Pork with prunes in a slow cooker turns out so tasty and tender that it just melts in your mouth. Prunes and star anise will add a special aroma and delicate sweetness to the pork. If you want to diversify your menu and surprise your loved ones, this is just the dish you need.

Ingredients:

• pork – 800 g;
• pitted prunes – 200 g;
• onion – 1 pc.;
• tomato paste – 1 tbsp. l.;
• sunflower oil – 1 tbsp. l.;
• water - 0.5 cups;
• sugar – 1 tsp;
• salt and pepper - to taste;
• greens for decoration;
• star anise – 1 pc.

Cooking pork with prunes in a slow cooker:

1. Peel the onion and cut into small cubes. Then fry it in sunflower oil, turning on the “Frying” mode for 10 minutes.
2. While the onions are frying, wash the meat and cut it into medium-sized pieces.
3. Wash the prunes. There is no need to chop it, it must be whole.

Pork in a slow cooker. Video

Do you want to diversify your menu with delicious and healthy dish? We suggest adding stewed pork to your repertoire of favorite slow cooker recipes. Our article presents several options for preparing it in sour cream, in cream with mushrooms or in tomato sauce, with potatoes or other vegetables. You can even stew pork whole in a slow cooker - you will get a very tasty and juicy boiled pork for breakfast.

It will be tastier in a slow cooker if you take into account the following features when preparing the dish:

1. The cooking time indicated in the recipe is arbitrary. Models from different manufacturers of household appliances work differently. That is why when cooking you should focus on the time suggested directly in the instructions for the multicooker. But the program should be chosen according to the recipe.
2. It is better to choose lean meat and trim off the fat first. The dish will turn out tastier.
3. Most of the recipes below are suitable for stewing not only pork, but also beef or, for example, chicken drumsticks. The meat will be soft and tender.

A simple slow cooker stewed pork recipe

The following dish can be served with a side dish of mashed potatoes or rice. Pork is prepared very simply, it turns out incredibly tasty and even healthy, since it is stewed in its own juices without a gram of oil. For the dish you will need the following ingredients:

• pork - 700 g;
• onions - 2 pcs.;
• dried garlic - 1 tsp;
• seasoning for pork - 1 tsp;
• salt - ¼ tsp;
• black pepper - ¼ tsp.

1. For delicious stewed pork in a slow cooker, tenderloin, shoulder or hip are suitable.
2. Peel the pork pulp from films, fat and cut into large pieces.
3. Chop the onion into cubes. During stewing, it will literally disintegrate into thin fibers and will not be noticeable, only the aroma will remain.
4. Place the meat in the multicooker bowl and sprinkle the onion on top.
5. Add salt, pepper, seasoning and garlic. There is no need to add additional water. The pork will stew in its own juices.
6. Select the “Extinguishing” program. The approximate cooking time is 1 hour 30 minutes for a 700 W multicooker. During this time, the meat will become soft and tender.

Juicy pork cooked in sour cream

According to the following recipe, you can cook very tender, juicy meat in a thick sour cream sauce. Well, the easiest way to do this is in a slow cooker. The recipe for stewed pork (as in the photo above) consists of the following steps:

1. Cut the meat (800 g) into not too large pieces, like for goulash.
2. Chop the onion into half rings.
3. Turn on the multicooker in the “Baking” mode. Set cooking time to 1 hour.
4. Place pork in a bowl. Fry the meat in the “Baking” mode for 25 minutes, stirring occasionally, until all the liquid has evaporated and the pieces are browned.
5. Add the onion cut into half rings and fry for another 3 minutes.
6. Pour 1 glass of water over the meat, sprinkle with a pinch of salt, add a bay leaf and close the multicooker lid until the beep.
7. While the pork is cooking, make the gravy. To do this, mix sour cream (6 tbsp) with salt, pepper, spices and flour (1 tsp).
8. Add the sauce to the meat 10 minutes before the end of the program.

Pork stewed in creamy garlic sauce

The following recipe makes amazingly tender pulled pork in a slow cooker. According to the recipe, the meat is simmered in cream. This makes it so soft that it literally melts in your mouth. Garlic gives the pork a touch of piquancy.

The dish should be prepared in the following order:

1. Cut the pork loin (300 g) lengthwise into pieces 1-1.5 cm thick. Place them in a bowl.
2. Add chopped onions and mushrooms (50 g), cut into thin slices, to the meat.
3. Finely chop garlic (2 cloves). Add to meat.
4. Add salt, pepper and mix.
5. Pour 100 ml of heavy cream on top. Stir again.
6. Select the “Stew” program and the “Meat” product type (for the Redmond multicooker). Cooking time for 300 g of pork will be 30 minutes. If the meat is stewed in a less powerful appliance, it should be cooked for 60-90 minutes.

Recipe for stewed potatoes with pork for a slow cooker

Next dish - great option for everyday lunch or dinner. It is very simple to prepare:

1. Cut the meat (0.5 kg) into small pieces, and potatoes (500 g) into large cubes.
2. Chop the onion and grate the carrots.
3. In a bowl, fry the pork in vegetable oil (2 tbsp) for 10 minutes. To do this, select the “Frying” program. Next, fry the onions and carrots.
4. Add potatoes to meat and vegetables. Fill it with hot water (1 l). Add salt and spices.
5. According to the recipe, stewed pork with potatoes in a slow cooker, prepared in the “Stew” mode. If the appliance does not provide this program, you should select the “Baking” program for stewing. The cooking time is the same everywhere and is 1 hour.

Recipe for juicy pork in tomato sauce for a slow cooker

This tasty dish It turns out so tender that it is not a shame to put it on the holiday table. It is recommended to cook it in a slow cooker.

The recipe for stewed pork is:

1. Cut pork schnitzel (1.2 kg) into pieces the size of half a palm. Place the meat in a deep bowl or container.
2. Place half rings on top of pork onions or leek (2-3 pcs.). Add salt and pepper.
3. Prepare the sauce in a separate bowl. To do this, mix tomato paste (200 ml) with water (100 ml).
4. Pour the sauce into the bowl with the other ingredients. Mix the pork well with the spices and place the meat in the refrigerator to marinate for at least 3 hours.
5. Grease the bowl with oil. Place the meat in the slow cooker and close the lid.
6. Simmer the pork for 1 hour in the “Stew” mode. Half an hour after the start of cooking, stir the contents of the bowl.

Recipe for stewed pork with vegetables

The taste of the next dish is even richer by adding onions, carrots, zucchini, tomatoes and sweets. bell pepper. Preparing this pork is very simple:

1. Wash half a kilo of meat, dry with a paper towel and cut into pieces.
2. Pour a little vegetable oil into the bottom of the appliance bowl. In the “Frying” mode, warm it up well, then add the pieces of pork. Cook them for 20 minutes until browned on both sides.
3. At this time, chop the onion and carrots, and cut the zucchini (200 g), pepper (½ pc.) and 2 tomatoes into cubes.
4. Add onions and carrots to the fried meat, and after 5 minutes add the rest of the vegetables. Cook everything together for another 10 minutes.
5. Pour 80 ml of water into the multicooker, add salt and spices.
6. Simmer the pork for 60 minutes, choosing a more suitable mode for this.
7. At the very end of cooking, add finely chopped parsley, 2 cloves of garlic and aromatic bay leaf to the dish.

Pork from a slow cooker, cooked in a sleeve

Meat stewed in a bag according to the following recipe turns out incredibly tasty. It can easily replace any store-bought sausage. Since the recipe uses a minimum of spices, even children can eat this pork.

When preparing, you should follow the following procedure:

1. Pork pulp weighing 1.5 kg must be thoroughly washed under running water and then dried well.
2. Take 1 teaspoon each of salt and pepper mixture and combine them in a small bowl.
3. Squeeze the garlic (5 cloves) through a press to make a paste.
4. Rub a piece of pulp on all sides, first with the dry mixture, and then with the garlic mass. Cover the pork with cling film and place in the refrigerator overnight.
5. Place the marinated chilled meat on the table. Tighten it with kitchen string to give the piece a nice shape.
6. Place the meat in a sleeve and tie it so that juice does not leak out of the bag during cooking.
7. Simmer the pork in the sleeve for 120 minutes. After the beep, leave the meat in the slow cooker for another 40 minutes, then transfer it to a bowl. When the juice has completely drained, wrap the pork in foil and refrigerate for at least 4 hours. Chilled meat will hold its shape better when slicing.

Whole piece of pork stewed in milk

Meat prepared according to the following recipe is not cut into pieces or plates. Pork is cooked in one piece. And only after this the meat is cut into portions. You can serve it with a side dish or as an appetizer.

According to the recipe, stewed pork in a slow cooker is prepared as follows:

1. Remove veins and films from a piece of meat weighing 700 g.
2. In a small bowl, mix spices: salt, coriander and oregano (1 tsp each), turmeric (½ tsp), black pepper.
3. Rub the meat with spices on all sides.
4. Boil milk (500 ml) on the stove. It should be hot.
5. In the bowl of the appliance, in the “Frying” mode, melt 20 g of butter. When it warms up well, add 2 more tablespoons of vegetable oil.
6. Cut the garlic (3 pieces) into thin slices and place it in the oil mixture. Fry for 2-3 minutes.
7. Place the meat on top of the garlic and immediately pour hot milk over it.
8. Cook the pork in the "Stew" mode for 2 hours. 60 minutes after the start of cooking, turn the piece over to the other side.