Pork recipes for main course in a slow cooker. Pork stewed in a slow cooker. Pork dishes in a slow cooker

If the cooking technology is followed, baked pork turns out juicy and aromatic, worthy of a festive table. It’s even easier to make it delicious in a slow cooker. Pork baked in a slow cooker is an excellent solution for those who do not have a lot of time to cook, but know a lot about good food.

Cooking features

Every chef has his own secrets. Some of them also apply to roasting pork.

To bake in a slow cooker, take a piece of pork with a small layer of fat; pork neck is well suited for this purpose.
The fat on a piece of pork should be light in color. This indicates that this is the meat of a young pig. It is more tender and cooks faster.
Frozen pork will produce a juicy dish only if it has been thawed slowly, ideally in the refrigerator. It will be even juicier if it has not been frozen at all.
The juiciest pork is obtained when baked in a sleeve or foil, this also applies to cooking it in a slow cooker.
In order for the pork to cook faster and turn out tender, juicy and aromatic, it is a good idea to marinate it before cooking and keep it in the marinade for at least a couple of hours.

In some cases, the cooking technology depends greatly on the recipe.

Pork baked in foil

pork pulp – 0.5–0.6 kg;
soy sauce – 100 ml;
honey – 35 g;
mustard (sauce) – 20 ml;
onions – 100 g;
vegetable oil – 20 ml;

Cooking method:

Wash the pork flesh, remove the tendons, if any, and the film.
Melt honey and mix it with soy sauce. Add pepper and salt to it and stir. Add mustard and stir again.
Peel the onion and cut it into thin half rings. Place the onions in a bowl with the marinade.
Immerse a piece of pork in the marinade, turn it over so that the sauce completely covers the piece with at least a thin layer. Place in the refrigerator and wait 2-4 hours.
Remove the marinated pork from the marinade and remove the onion.
Pour oil into the multicooker bowl and turn on the baking or frying mode for 10 minutes. Fry a piece of meat on each side for 2-3 minutes.
Remove the meat from the slow cooker and place it in the center of the foil. Place the onion removed from the marinade on top.
Lift the edges of the foil and staple them together.
Place the foil with the meat in the slow cooker. Run the “Baking” program for 1 hour.

Pork in honey mustard sauce is best served hot with a side dish of some vegetables. A vegetable salad is also good as a side dish.

Pork baked in the sleeve

pork neck – 0.6–0.7 kg;
garlic – 4 cloves;
ground red pepper - a pinch;
dried marjoram, basil - to taste;
salt - to taste;
ground paprika – 5 g;
ground black pepper - to taste.

Cooking method:

Rinse the piece of meat well, pat it dry on all sides with paper napkins.
Peel the garlic by dividing it into cloves. Cut each clove lengthwise into 2–3 pieces.
By making deep holes in the pork with a knife and inserting garlic into them, prepare the meat for marinating.
Mix salt and all spices and herbs. Rub this mixture all over the pork neck.
Place the meat in a bowl and cover it with a cloth. Leave to marinate first for an hour at room temperature, then for two hours in the refrigerator.
Place the meat in the sleeve, tie it on all sides. Make several holes in the sleeve using a toothpick.
Place the sleeve in the multicooker container.
Run the unit in the “Baking” mode for 60 minutes.
After the program has completed, pierce the meat with a knife. If it is not quite ready, that is, a reddish liquid flows out of it, run the multicooker for another 15 minutes in stewing mode.

Pork baked with prunes in a slow cooker

pork pulp – 0.7–0.8 kg;
bacon – 0.2 kg;
prunes – 0.2 kg;
blue cheese – 50 g;
garlic – 4 cloves;
salt, pepper - to taste.

Cooking method:

Wash a piece of pork, dry it with a kitchen towel and cut it across the grain into thin layers. Beat them off with a culinary hammer.
Place cling film on the table and place the pork slices on it tightly together to form a rectangle.
Peel the garlic, pass the cloves through a press. Add salt and pepper to the garlic.
Cover the pork slices with a thin layer of the mixture.
Cut the cheese into small pieces and place on the meat in random order.
Soak the prunes in warm water for 20 minutes, then drain the water and allow the dried fruits time to dry.
Cut each dried plum into small pieces, dividing it into 8 parts. Place on meat.
Form into a roll.
Thinly slice the bacon. Wrap the roll with bacon slices. Secure with twine or white cotton thread.
Place the roll in the slow cooker. Turn on the baking mode and bake the pork and prunes for an hour.

After cooking, the roll must be cooled. Before serving, it must be freed from threads and cut into pieces. It not only looks very appetizing, but also has a unique taste, because the smoky taste of prunes perfectly complements the taste of baked meat.

Pork baked with pineapple in a slow cooker

pork belly (with skin) – 0.8 kg;
pineapple (fresh or canned) – 6–8 rings;
carrots – 0.5 kg;
mustard (sauce) – 40 ml;
mayonnaise – 100 ml;
Provençal herbs – 10 g;
dried basil – 5 g;
salt, ground black pepper - to taste.

Cooking method:

Wash the meat and pat it dry with a kitchen towel. Make 6–8 cuts across the grain all the way to the skin, without cutting it.
Mix Provencal herbs, rosemary, salt and pepper, rub the pork with this mixture, including the cuts.
Mix mustard and mayonnaise and brush over pork.
Leave the meat to marinate in the refrigerator for at least an hour while you prepare the remaining ingredients.
Peel and wash the carrots. Cut the largest one into thin circles. Cut the remaining carrots into strips or grate them for Korean salads.
Peel the pineapple and cut into rings. Wear gloves to avoid skin irritation. If the pineapple is canned, it is advisable to rinse the rings to remove the syrup from them.
Place the grated carrots on the bottom of the multicooker container.
Place pineapple rings and carrot slices into the cuts made in the piece of pork.
Place the meat on a carrot “pillow”.
Close the multicooker and turn on the “Bake” program for 60 minutes.

This dish is served hot with a side dish of potatoes and carrots. Potatoes can be baked or fried, and the carrots can be placed on the plates with which the pork and pineapple were baked.

Pork baked with mushrooms and beans in a slow cooker

pork – 0.5 kg;
champignons (fresh) – 0.3 kg;
onion – 100 g;
pickled cucumbers – 0.3 kg;
canned beans in tomato – 0.4–0.45 kg;
vegetable oil – 40 ml;
grated ginger – 10 g;
salt, pepper - to taste.

Cooking method:

Wash the pork, dry it, cut into 2 cm cubes.
Grate the ginger and mix it with salt and pepper.
Place the pork pieces in a bowl with the seasoning and coat them well.
Thoroughly grease the multicooker bowl with vegetable oil. Place pork pieces on the bottom.
Peel the onion and chop it into thin half rings. Place onion on meat.
Cut the pickled cucumbers into slices. Place them in the slow cooker in the next layer.
Place the beans on the cucumbers, pour the juice from the jar over everything.
Close the multicooker. Select the "Baking" program and run it for 50 minutes.

A dish prepared according to this recipe does not require any additions.

You can bake pork in a slow cooker in different ways. In some cases, the finished dish is served cold, in others – hot. Sometimes baked pork requires a side dish. But in any case, it will be juicy and aromatic.

According to Svetlana’s recipe, you will get a very tender pork or lamb shoulder, baked in the oven or even in a slow cooker. Photos are provided for both versions of this boneless baked shoulder recipe. The meat on the shoulder blade is considered the most dietary (in terms of fat content), tender and juicy. This delicious meat can be served as a second course, or instead of sausage for breakfast or a snack.

BAKED PORK SHOULDER IN MUSTARD SAUCE

I offer you a recipe for baked meat in a mustard crust. It can be baked either in a sleeve in the oven or in a slow cooker. The result is very tasty meat that can be eaten for breakfast or cut for a holiday table.

For this delicious baked shoulder blade recipe you will need:

Pork shoulder - I have 1.5 kg (without bone),
Universal seasoning for pork – 1 package,
Salt - to taste
Adjika – 2 tbsp. l. (or to taste)
Mustard – 4-5 tbsp. l. (or to taste to taste),
Baking bag – 1 pc. or sleeve

How to cook baked shoulder in the oven

Wash the meat, dry it, rub it with pork spices and add salt (sprinkle generously). Mix adjika and mustard, distribute the mustard mixture evenly over the meat. Place the meat in the refrigerator for several hours or overnight so that all the spices permeate the meat.

Place the meat in a baking sleeve.

Preheat the oven to 180 - 200 degrees.

Bake for 1 – 1.5 hours at this temperature.

How to cook baked shoulder (pulp) in a slow cooker

If you decide to cook this shoulder meat marinated in spices and mustard in a multicooker, put it in a bowl and set the “Baking” mode for 60 minutes; I cook it in a Panasonic multicooker.

In the Baking mode, cook the shoulder blade on one side for 30 minutes, then turn the meat over to the other side and also cook for the remaining 30 minutes.

If the meat is left without juice during baking or begins to burn a little, you can add a little water or broth.

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

How to cook pork in a slow cooker

Regardless of the processing method, the meat in this device comes out very tender and juicy. You can bake it, fry it, stew it. You can cook pork in a slow cooker or pressure cooker either in small pieces or in one large piece. Meat for cooking can either be placed in the bowl of the device, or first wrapped in a sleeve or sheet of foil. Remember a few tricks that will ensure that your slow cooker pork dishes will always be at their best:

It is preferable to marinate the meat so that it comes out juicier and cooks faster. Vegetable oils, fruit juices, mayonnaise, melted honey, soy sauce, cream, garlic, mustard, and herbs are added to the marinade.
Anything can be a side dish for the finished dish: potatoes, buckwheat porridge, fluffy rice, lentils, pasta, eggs.
The most suitable spices are bay leaf, red and white peppers, basil, cardamom, barberry, and cloves.
Pork goes well with various vegetables, fruits, and mushrooms. You can cook it with pineapples, oranges, apples, potatoes, cabbage, and hard cheese.
Before cooking, a piece of meat must be thoroughly washed, films, cartilage and veins must be removed. If you froze it before, bring it to room temperature. The piece should be cut across the grain.

Pork recipes in a slow cooker

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

Stewed

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

Stewed pork in a slow cooker literally melts in your mouth, very soft and tender. This goulash is ideal for lunch and dinner. It is preferable to serve something dietary as a side dish, for example, buckwheat porridge, mashed potatoes. Before stewing the pork in a slow cooker, it is cut into small pieces, so the dish is prepared relatively quickly.

Ingredients:

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

Cooking method:

Remove veins and excess fat, wash the piece of meat. Cut into small cubes and place in a greased bowl.
Add coarsely grated carrots and finely chopped onions. Turn on the “Fry” option for 10 minutes. Cook, stirring ingredients occasionally.
Add flour, spices and salt. Dilute tomato paste with water and pour the resulting sauce over the food. Turn on the “Stew” function and cook for an hour.

Baked

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

If you have to set a holiday table, then pork baked in a slow cooker is an excellent dish for it. It turns out amazingly nutritious. The prunes included in the recipe give the meat a pleasant sweetish taste. Even people with the most refined taste will appreciate this dish. If you are thinking about how to bake pork in a slow cooker, then be sure to use the following recipe.

Ingredients:

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

Cooking method:

Rinse and dry the meat, cut into thin slices. Hit each one.
Soak prunes in hot water.
Cover the surface you are cooking on with cling film. Fold the meat slices onto it tightly to form a large rectangle.
Peel the garlic, crush it with a press, mix with salt and pepper. Rub the meat with this mixture.
Spread the cheese cut into small pieces on top.
Dry the soaked prunes. Chop it finely and spread it over the meat.
Carefully roll up the roll. Wrap in thin slices of bacon. Tie with kitchen string.
Place the roll in the container of the device. Set the "Bake" option and cook for an hour. In the middle of the process, turn over and watch constantly so that it does not burn.

Stew

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

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

Ingredients:

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

Cooking method:

Cut the washed and dried meat into cubes. Pepper, grate with Provençal herbs and paprika, and add salt.
Cut the carrots into cubes, celery into slices, and onion into cubes. Crush the garlic.
Set the “Roast” function on the appliance for 20 minutes. Pour half the oil, fry the vegetables, stirring. Get them out.
Pour in the remaining oil and fry the meat. When it's cooked, add the vegetables back in.
Sprinkle the dish with cumin and add water.
Set the “Stew” option to 110 minutes. Be sure to mix the products during the process.
In 20 min. Before turning off the device, pour in the wine and add the jam. Sprinkle with flour, knead again, close the lid and wait until the end of cooking.

In foil

Time: 215 min.
Number of servings: 3 persons.
Calorie content: 3856 kcal.
Purpose: dinner.
Cuisine: Mediterranean.

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

Ingredients:

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

Cooking method:

Wash the piece of meat, dry it, remove veins and excess fat.
Place the garlic in a blender container. Add dried herbs and peppercorns there. Grind at maximum speed. Pour olive oil and salt. Beat again.
Place a large piece of foil in two layers on the table. Place the meat on it and use a knife to make punctures all over the surface. Rub the marinade over the loin and wrap it in foil to form an airtight envelope. Refrigerate for an hour and a half.
Pour water into the multicooker bowl. Place the loin in a foil envelope, seam side up. Set the “Bake” option for an hour and a half. Keep the dish after turning off “Warming” for another hour and a half.

With vegetables

Time: 95 min.
Number of servings: 6 persons.
Calorie content: 2436 kcal.
Purpose: lunch, dinner.
Kitchen: homemade.
Difficulty of preparation: easy.

Pork with vegetables in a slow cooker turns out incredibly satisfying and tasty. There is no need to prepare a side dish for it, because in addition to meat, the dish contains a lot of other products. The recipe is suitable for equipment from any company: Moulinex, Redmond, Philips, Panasonic, Polaris. The taste of this dish is simply amazing; the meat becomes soft as it soaks in vegetable juices. Another advantage lies in the fact that this delicacy bakes very quickly.

Ingredients:

eggplants – 2 pcs.;
garlic – 6 cloves;
zucchini – 2 pcs.;
salt – 2 tablespoons;
onion – 2 heads;
pork pulp – 1.4 kg;
vegetable oil – 80 ml;
tomatoes – 6 large;
bell pepper – 2 pcs.;
carrots – 2 pcs.;
fresh parsley - 5-6 sprigs;
ground allspice – 2 tsp.

Cooking method:

Wash the meat cut into small slices and place in the container of the device. Salt and pepper. Cook on “Fry” until golden brown, and then remove.
Pour oil into the bowl. Add diced eggplants and zucchini. Fry them for three minutes.
Add chopped onions, carrots, bell peppers. Continue cooking.
Scald the tomatoes with boiling water, remove the skin and puree them in a meat grinder. Add to dish.
Add chopped herbs, salt and pepper. Cook on “Stew” for half an hour.
Add meat to stewed vegetables. Run “Stew” for another 40 minutes.

Time: 80 min.
Number of servings: 5 persons.
Calorie content: 3158 kcal.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

Cut the washed meat into pieces and the onion into half rings. Pour oil into the bowl of the device. Place the meat pieces and mix with the onion. Cook on “Fry” for 15 minutes. with the lid open.
Add cognac, spices, mustard, dill.
Close the lid and simmer the dish in the “Stew” mode for an hour until cooked.

Neck

Time: 12.5 hours.
Number of servings: 2 persons.
Calorie content: 2243 kcal.
Purpose: lunch, dinner.
Cuisine: Greek.
Difficulty of preparation: medium.

Men will especially like the dish prepared according to the following recipe. Pork neck in a slow cooker is a real delicacy, and it turns out this way because it is cooked with a huge number of different spices. The meat comes out spicy and slightly sweet. As a complement to it, it is advisable to prepare a salad of fresh cucumbers, tomatoes and bell peppers.

Ingredients:

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

Cooking method:

Crush the herbs, paprika, peppercorns, cilantro with coriander and bay leaf in a mortar and mix with olive oil.
Wash the meat and dry. Tie with kitchen thread.
Cut the garlic into slices. After making cuts in the neck, stuff it. Rub all sides with seasoned oil.
Keep the neck in the refrigerator overnight.
In the morning, place a whole piece of meat into the bowl of the device. There is no need to add any more oil. On “Frying”, brown the neck on all sides (4 minutes on each side).
Add a little water. Switch to the “Stew” program and cook for two hours.

With potatoes

Time: 55 min.
Number of servings: 10 persons.
Calorie content: 3254 kcal.
Purpose: lunch, dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

Lovers of simple but satisfying food will definitely love pork and potatoes in a slow cooker. This delicious dish is perfect for lunch or dinner with the family. Even a beginner can handle the cooking process, because there is absolutely nothing complicated about it. Before frying pork in a slow cooker, add onions to the bowl. Then potatoes are added to the dish and the whole thing is stewed in tomato sauce.

Ingredients:

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

Cooking method:

Prepare your food. Peel and wash the vegetables and pulp.
Cut the onion into cubes.
Clean the meat from films. Cut it into large pieces.
Chop the green onions.
Cut the potatoes into quarters.
Pour oil into the bowl of the device. Cook the onions on “Fry” until transparent. Add meat pieces. Fry on the same mode for 10 minutes.
Dissolve tomato paste and flour in cold water.
Add potatoes to the dish, salt and pepper. Add a glass of water.
Place on “Stew” for half an hour. Halfway through the process, add the sauce.
Sprinkle the finished dish with green onions and serve.

Time: 150 min.
Number of servings: 20 persons.
Calorie content: 6425 kcal.
Purpose: lunch, dinner.
Kitchen: homemade.
Difficulty of preparation: high.

If you love boiled pork, you should definitely try cooking pork ham in a slow cooker. Thanks to this device, the meat tastes amazing and is very tender. A piece of boiled pork must be marinated for several hours so that it is saturated with the taste of vegetables and seasoning. On the holiday table, a ham prepared in this way will go away instantly.

Ingredients:

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

Cooking method:

Peel the carrots. Cut one into large cubes, and the second into longitudinal slices. Peel the garlic. Cut coarsely.
Mix turmeric with coriander, salt and ground pepper.
Rinse the meat. Stuff with carrot slices and half the garlic. Rub with seasonings. Wrap it in film and leave it like that for several hours.
Get some boiled pork. Pour oil into the multicooker container. Fry the ham on the "Baking" for 15 minutes.
Add the remaining garlic and carrot cubes to the bowl. Pour water, add bay leaves and allspice peas. Close the lid of the device and cook on “Stew” for two hours.

With soy sauce

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

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

Ingredients:

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

Cooking method:

Cut the meat into medium cubes. Salt, add seasonings, starch. Mix thoroughly.
Pour in half the soy sauce, oil, vinegar. Leave for an hour.
In a multicooker container, fry the meat pieces on the “Baking” until all the pieces are browned.
Dissolve sugar in a small amount (half a glass) of hot water, add the remaining soy sauce.
Pour the liquid into the container with the meat. Set to “Stew” and cook for about an hour.

In sour cream sauce

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content: 2350 kcal.
Purpose: lunch, dinner.
Kitchen: homemade.
Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

Cut the meat, onion, and grate carrots on a coarse grater.
Salt and pepper the tenderloin pieces and mix with flour.
Set the appliance to the “Frying” option. Pour oil, add meat, vegetables and cook for a quarter of an hour.
Add sour cream. Switch the appliance to “Baking” and cook for another quarter of an hour.

Spatula

Time: 12 o'clock.
Number of servings: 6 persons.
Calorie content: 2165 kcal.
Purpose: lunch, dinner.
Kitchen: homemade.
Difficulty of preparation: medium.

It is best to cook pork shoulder in a slow cooker whole, and you will learn how to do this in the following recipe. It turns out very juicy, and thanks to baking under a lid and uniform temperature distribution, it acquires a golden crust. A serving of such delicious meat with buckwheat or mashed potatoes will become a complete dinner for an adult.

Ingredients:

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

Cooking method:

Rub the meat with spices, salt and pepper.
Mix mustard and adjika. Generously coat the spatula with the sauce. Place in the refrigerator overnight.
Pour some oil into the multicooker container. Place the spatula and cook on the “Baking” for an hour. Turn over halfway through.

With pineapples

Time: 90 min.
Number of servings: 6 persons.
Calorie content: 3201 kcal.
Purpose: lunch, dinner.
Cuisine: oriental.
Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

Cut the pulp into thin strips. Pepper, marinate in soy sauce for a quarter of an hour.
Drain the pineapple. If it is in rings, then cut it.
Pour oil into the multicooker container. Place the meat. Cook for 5 minutes on “Fry”, stirring. Add pineapple, stir.
Combine ketchup with wine and starch. Pour into a dish. Switch the appliance to “Stew” and cook for 40 minutes.

On the bone

Time: 12 o'clock.
Number of servings: 3 persons.
Calorie content: 3254 kcal.
Purpose: lunch, dinner.
Cuisine: Asian.
Difficulty of preparation: medium.

Thinking about how to fry pork in a slow cooker? Use the following recipe. Pork on the bone in a slow cooker is not just a dish, but a culinary masterpiece with excellent taste and appearance that will make anyone's mouth water. This fried meat can be safely served on a holiday table. The recipe is also suitable for ribs, it will turn out no less tasty.

Ingredients:

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

Cooking method:

Chop one onion and garlic.
Clean the pomegranate. Mix the grains (leave a third for serving) with onion, garlic, coriander, and thyme. Squeeze with your hands to release the juice.
Place half of the marinade on the meat and cover with the other half. Leave covered overnight.
Using the “Frying” program, fry the pieces of meat until golden brown on both sides. Switch the device to the “Baking” mode. Cook for 50 minutes.
Cut two onions into half rings and marinate in lemon juice.
Serve the pork tenderloin on the bone and garnish with pickled onions. Sprinkle with pomegranate seeds for garnish.

Pork pieces

Time: 120 min.
Number of servings: 10 persons.
Calorie content: 4158 kcal.
Purpose: lunch, dinner.
Cuisine: oriental.
Difficulty of preparation: medium.

Pork pieces come out very appetizing in a slow cooker, which is cooked with the addition of dried fruits. From them she takes on a sweetish taste. The dish is not made very quickly, but the result justifies the time spent. If you want to please your loved ones with something original, try preparing delicious pieces of meat for them using the following recipe.

Ingredients:

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

Cooking method:

Cut the meat into pieces, pepper into cubes, dried fruits into halves, grate the carrots.
Mix water with soy sauce and pepper. Don't add too much salt, just a pinch is enough.
Pour oil into the multicooker container. Add meat, carrots, peppers, dried fruits.
Pour in the marinade and cook on “Stew” for an hour and a half.

Up your sleeve

Time: 180 min.
Number of servings: 6 persons.
Calorie content: 1935 kcal.
Purpose: lunch, dinner.
Kitchen: homemade.
Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

Mix suneli hops with herbs, pepper, salt, and garlic. Rub a piece of brisket.
Coat the meat with mustard and cool in the refrigerator for an hour and a half.
Cut the onion into rings. Place the brisket in the sleeve. Cover with onions.
Cook on “Baking” for an hour and a half, turning occasionally.

Video

Buy a suitable piece of meat for baking. Often on sale it says “pork for roasting”. Suitable fillets include tenderloin, shoulder or ham meat, as well as a fattier neck.

Select spices to suit your taste and each time their composition can be changed, obtaining new tastes of the finished dish. Provencal herbs and a mixture of various allspice and hot peppers are excellent, which can be used whole peas or ground before use. It turns out very tasty if you rub a piece of pork with soy sauce, adjika or mustard. This means ready-made mustard - a sauce, not a powder.
Garlic goes well with most spices. Simply crush the garlic cloves with the wide side of a knife.

Wash the piece of pork and dry it with paper towels. Then grate or cover it on all sides with spices and lightly salt. Sometimes punctures are made in a piece of meat and carrots, garlic or something else are placed in them. You can do the same, but it’s not for everyone and more juice will leak out during cooking. A good option is to marinate the meat in advance or inject the marinade into it using a syringe. To add a smoky flavor, you can wrap a piece of pork in strips of bacon.

Place the prepared piece of pork in foil, in an ovenproof bag, or seal it in baking paper. You can bake a piece of pork by simply placing it in the bottom of the multicooker bowl without the additional steps of wrapping it in anything. Simply, wrapped in foil, etc., the pork is more flavorful and less dirty to the bowl during the cooking process.

Set the baking mode to 1 hour. If the piece of meat is more than 1 kg and lean, then more time may be needed, for example, for 1.5-2 kg of pork - 1.5 hours.
In addition to the “baking” mode, the “stewing 1.5-2 hours”, “casserole from 1 hour” modes or the set temperature and time in the “multi-cook” or “multi-chef” programs are suitable.

After the beep, the pork baked in the slow cooker is ready. Serve slices of hot, aromatic pork with side dishes and sauces to your liking. You can make sandwiches or other snacks from the cold one.

Boar or pig meat is a source of vitamin B12, zinc, amino acids and iron. That is why it should not be consumed by pregnant and lactating women more than once a week. People with a healthy gastrointestinal tract can eat pork more often - 2 times a week. But in order to preserve all the beneficial substances, it is important to cook the meat properly. in a slow cooker can help with this. You will receive a tasty, nutritious and satisfying dish. And the most important thing is that with such temperature treatment all vitamins are preserved!

Cooking pork in a slow cooker. Recipes

Meat with vegetables

Ingredients: pork (boneless) - one kilogram, large tomatoes - two pieces, one bell pepper, one small zucchini and eggplant each, soy sauce, pepper, curry seasoning, three heads of garlic. Mix the sauce (60 mg) with seasoning (half a level teaspoon), pepper (a pinch) and finely chopped garlic. Cut the meat into large pieces and pour the resulting marinade over it for an hour. Peel the tomatoes and grind them on a fine grater to make a paste. Cut the pepper into strips, and the zucchini and eggplant into cubes. Place the meat in a multicooker bowl, covering it with tomato paste. Then add the rest of the vegetables. Select the “quenching” mode and leave for forty minutes. The dish goes well with rice and other grains.

Pork with a "secret"

Required products: meat (pulp) - one kilogram, mushrooms (champignons or porcini) - half a kilo, onions - one head, carrots - one piece, soft cheese - two hundred grams. Cut the pork into cubes. Chop the vegetables as finely as possible. Grate the cheese on a coarse grater. Fry until golden brown. Place some of the pulp with onions and carrots in a cup, add champignons, then add the remaining meat. Select the “baking” mode for an hour, and five minutes before ready, sprinkle with cheese. This slow cooker pork recipe is perfect for a dinner party or holiday table.

"Pear Joy"

Pears and meat, and even with peanuts... How can they be combined in one recipe? Easy and delicious! For this you will need: meaty part of pork - one kilogram, peanuts - one hundred grams, soft pears - four pieces, spicy lemon or lime, seasonings: curry, coriander, cloves. The dish is prepared in two stages: marinating and frying.

Step 1: Peel and remove seeds from pears and lemon. Grind on a fine grater or beat with a blender. Add a pinch of seasoning. Finely chop the chili pepper and pour boiling water over it for ten minutes. Strain and pour the resulting liquid over the pears. Finely chop the meat and pour the marinade over it for two hours.

Step 2: Strain the meat. Set the mode to "frying". Fry for fifteen minutes, then stir and add another twenty minutes.

This recipe can be used for both lunch and dinner. Everyone will like it!

If you are preparing these dishes for a holiday, then it is important to proportionally increase the amount of products. The more fruit you use, the more pork you need to put in these dishes.

Dedicated to the slow cooker, or how to cook quickly and tasty

If guests are about to arrive and you don’t have anything ready, then this recipe and the slow cooker will save the day! Ingredients for cooking: meat (with or without bones, it doesn’t matter) - one and a half kilograms, potatoes - one kilogram, onions - one head, a tablespoon of dry wine, prunes - two hundred grams. Cut the meat into large pieces and place on the bottom of the multicooker, and prunes on top. Peel the potatoes and cut as you like. Finely chop the onion and garlic. Add vegetables to the bowl as well. Salt and pepper. Select the “quenching” mode for an hour. Your guests will love this slow cooker pork recipe!