Pork in a slow cooker - delicious recipes

In a slow cooker

In a slow cooker

Pork

Cooking pork in a slow cooker is considered the simplest process, which even a novice housewife can figure out. A home helper will allow you to effortlessly serve a delicious, hearty dish for dinner for the whole family, and selected recipes for baking and frying meat will help you make the right choice.

French baked pork in a slow cooker

Ingredients: 340 – 360 g pork pulp, 2 pcs. potatoes, onions, tomatoes, 3 tbsp. l. classic mayonnaise, 140 g cheese, salt, spices.

The meat is cut into slices, salted, and sprinkled with spices.
The pork moves to the bottom of the device's bowl, greased with oil. Onion rings are laid out on top.
Next, place the thinnest potato slices and pieces of tomatoes along with the skin. They are sprinkled with salt.
All that remains is to grease the products with mayonnaise with spices and cover with a large amount of grated cheese.

The dish is prepared in the baking program in just under an hour.

Beef neck baked with garlic in a slow cooker

We offer you a Czech recipe for delicious beef neck in a slow cooker. The finished meat will be no less tasty than expensive tenderloin.

To prepare the dish, take the following products:

beef neck - 1.2 kg;
garlic - 10 cloves;
onions - 2 pcs.;
celery root - 1/4 part;
red wine (optional);
salt, ground black pepper;
sunflower oil.

Technique for cooking beef neck in a slow cooker:

It has been noticed that the more veins in a piece of beef, the tastier the baked meat. Rinse the meat, use a sharp knife to cut holes throughout the piece and place a clove of garlic in each “pocket”. Divide large garlic cloves in half. Season the beef with salt and pepper.
Cut the peeled vegetables into large pieces.
Pour 2 - 3 tbsp. l. sunflower oil into the multicooker bowl and start “Frying”. As soon as the oil is hot, place the neck in the device and fry on each side for 5 - 6 minutes.
When the beef appears golden brown, add chopped onions, carrots and celery to the slow cooker, then pour in 1 cup of water.
Snap the lid on the unit and turn on the “Extinguishing” program for 3 - 3.5 hours. From time to time, a piece of meat needs to be turned over to the other side. Also, watch the water carefully - it should not boil away! Periodically add water and a small amount of wine to the device.
When the neck in the multicooker becomes soft, it can be removed.
Wait until the meat is warm and serve this divinely smelling dish by cutting it into slices. Bon appetit!

Recipe for cooking meat with dried fruits

Ingredients: a kilo of pork tenderloin, 2 pcs. carrots and onions, 90 g each of dried apricots and pitted prunes, salt, a mixture of peppers, 2 tbsp. l. any plant oil, 2 multi-cups water.

The tenderloin is chopped into equal pieces. All the listed vegetables are also chopped.
First, the onions and root vegetables are fried until soft in the bowl of the device with oil in the appropriate mode.
Pork is added to them. Cooking continues for another 7 - 9 minutes. At the end, the products are salted and peppered.
Pour washed and chopped dried fruits into the bowl. Salted hot water pours out. If you plan to get a dish without gravy, then the amount of liquid can be reduced by 2 times.
Then the device is closed and the dish is stewed in the appropriate program for 70 minutes.

It’s delicious to eat aromatic pork with any porridge, from crumbly buckwheat to ancient spelt.

Pork pilaf in a slow cooker

Ingredients: multi-cup dry cereal, 340 g pulp, 1 small. spoon of salt and spices for pilaf, onion, carrot, 2 tbsp. l. any plant oils

First, small pieces of meat are placed in the bowl of the device.
They are filled with finely chopped vegetables, seasonings, and salt.
Products are filled with oil.
Long grain pre-washed rice is distributed on top.
It remains to pour 2 tbsp. hot salted boiled water.
Pilaf with pork in a slow cooker will be cooked in a special mode for 65 - 75 minutes.

To make the taste of the dish more rich, you can fry vegetables and meat in oil in advance. True, this will add calories, but sometimes you can treat yourself.

Roast beef neck in a slow cooker

The neck part of a beef carcass contains a layer of fat and tendons, and this is perhaps its main drawback. Otherwise, the meat is very tasty - you just need to cook it correctly. Beef neck makes excellent soups and stews. It takes quite a lot of time to prepare such a product, so let’s be patient and get to work.

Set of required products:

beef neck - 0.5 kg;
butter - 60 g;
large onion - 1 pc.;
large carrots - 1 pc.;
potatoes - 7 pcs.;
garlic cloves - 6 pcs.;
ground black pepper - 1 tsp;
salt.

Instructions for cooking beef neck in a slow cooker:

Peel and cut the vegetables: onions into large rings, carrots into bars.
Turn on the multicooker, activate the “Frying” program and fry the sliced vegetables in butter until golden brown.
Rinse the piece of meat, dry it with a paper towel and cut into medium-sized slices. Place the neck in the slow cooker with the vegetables and fry until the meat darkens.
Now put coarsely chopped potatoes, thin slices of garlic, salt and pepper into the multibowl.
Fill the contents of the bowl with a small amount of water.
Turn on the “Extinguishing” mode for 1 hour 30 minutes and wait for the sound signal.

Fragrant pork ribs with potatoes

Ingredients: 6 - 7 potato tubers, onion, carrot, half a kilo of pork ribs, 420 ml of purified water, salt, pepper.

Ribs without films and veins are cut into portions. They are fried in a small amount of vegetable oil in baking mode for 17 - 25 minutes on all sides.
When the ribs are browned, add chopped vegetables (except potatoes). Frying continues for another 6 - 7 minutes.
All that remains is to add potato cubes, salt, pepper to the bowl, pour hot water over the food (approximately 400 ml).
After kneading, the dish is left to simmer in the slow cooker for 50 minutes.

The finished ribs are sprinkled with chopped herbs and served to guests.

Pork chops in batter

Ingredients: 730 g pork, 1 tsp. fine salt, 2 tablespoons eggs, 4 cloves of garlic, 3 tbsp. l. sour cream, half a glass of flour and crumbs of crackers, spices.

The meat (neck, shoulder or thigh) is cut into thin slices and beaten well through the bag. The resulting pieces are dried with paper towels and removed from excess fat. Their optimal thickness is 1 – 1.54 cm. Do not beat the meat too thin, otherwise it will lose its juiciness.
The pork is rubbed with a mixture of salt and spices. Cover the bowl of meat with a bag and put it in a cool place for half an hour.
In one bowl, beat eggs with sour cream. They're getting salty.
Pour flour and breadcrumbs into two other bowls.
Each chop is first dredged in flour, then immersed in the egg-sour cream mixture. Lastly, they are covered with breadcrumbs.
At this time, the oil is heated in the multicooker in the baking or frying mode. It cooks the prepared chops on both sides.

During the process of roasting meat, the lid of the device remains open.

With buckwheat

Ingredients: 330 g pork, 360 g buckwheat, half a liter of boiling water, 2 onions, salt, aromatic herbs.

Small cubes of pork are poured into the bowl of the “smart pan” along with onion cubes. The “Multi-cook” mode (120 degrees) is activated.
Meat and vegetables cook for 10 minutes.
Next, the washed cereal is laid out on the food. Spices and salt are poured on top. Boiling water is pouring out.
Buckwheat with pork in a slow cooker is cooked in the same mode for 25 minutes, but at a temperature of 100 degrees.

The meal is served with fresh vegetables.

Pork neck in a slow cooker

To deliciously bake pork neck in a multi-cooker, we will prepare a marinade with “character”. This dressing will highlight the delicate taste of the meat and give it an unusual color. Additional spices and seasonings for meat can be used as desired.

Products:

pork neck - 700 g;
Premium soy sauce - 30 ml;
mayonnaise - 4 tbsp. l;
Russian mustard - 1 tbsp. l.;
garlic - 3 cloves;
ground black pepper;
salt - a pinch (but you can not add it at all);
seasoning for meat - to taste.

We check if all the products are at hand and get to work:

In a small bowl, place finely chopped or pressed garlic, a little salt, pepper, pour in soy sauce, add mayonnaise and mustard. Mix all ingredients thoroughly into a homogeneous meat dressing.
Rinse the piece of meat with water and pat dry with a paper towel. Carefully inspect the neck - films and veins cannot be left behind.
When you remove all excess from a piece of meat, put it in the marinade and roll it in it on all sides. Ideally, the neck is left to marinate in the refrigerator overnight, but if time, as they say, is short, three hours will be enough. If you take out the meat earlier, it will not have time to absorb the marinade evenly, and this will affect its taste.
When you are sure that the neck is sufficiently nourished, you can begin the main part of the work. Turn on the slow cooker. Place the meat on a large sheet of foil and wrap it tightly so that the juices and marinade remain in the package during cooking.
Place the meat in the appliance, into the pan of which you need to first pour a little water. Snap the lid on the unit and turn on the “Baking” mode for 45 minutes. When this time has expired, switch the machine to extinguishing mode (program of the same name) for 120 minutes.
After the appliance has finished operating, open the lid, cut the foil and sprinkle sesame seeds on your neck. Now run the “Baking” program for a quarter of an hour. When the time is up and the device automatically switches to heating mode, wait another 10 - 15 minutes.
Before serving, cool the baked neck thoroughly in the slow cooker, otherwise it will be difficult to cut it.

This delicacy can be eaten with a side dish, put on sandwiches, or cut into thin slices and served as a cold appetizer. Bon appetit!

Pork accordion with cheese

Ingredients : a kilo of pork tenderloin, 110 g of cheese, a pinch of paprika, 5 teeth. garlic, salt.

The tenderloin is divided into 2 large pieces. Each of them is cut accordion-style. The cuts are not made completely. The thickness of the resulting pieces will be about 1.5 - 1.7 cm.
Garlic cloves are passed through a press and ground with salt and paprika. This mixture is rubbed onto the pork.
The cheese is cut into thick slices. They are inserted into an “accordion” between the meat pieces.
Each piece of meat is covered with foil, placed on a steamer basket and cooked in a suitable mode for 70 minutes. A couple of glasses of water should be poured into the multicooker.

Baked in a slow cooker, this way the pork turns out very juicy and soft.

Pork stewed in sour cream and tomato sauce

Ingredients : 1 kg of meat, 2 pcs. onions, a glass of fat sour cream and the same amount of warm water, 1/3 tbsp. tomato paste, 2 tbsp. l. first-grade flour, pepper, 1 small. spoon of granulated sugar, salt.

In a suitable device program, thin half-rings of onion are fried until appetizingly golden brown.
The meat is chopped into pieces and sprinkled with flour. Next it goes to the onion. The products are fried together until the pork pieces are browned.
Combine water, salt, sugar, tomato paste, sour cream, pepper. The sauce is poured over the meat. The dish is simmered under the lid in the stewing program for 60 - 70 minutes. There is no need to stir it during the process.

Ready-made stewed pork is delicious served with pasta, vegetables and any dry cereals.

Turkey neck with onions and garlic in a slow cooker

Turkey is a healthy dietary meat. The neck of the bird is quite meaty and nutritious, and the product cooked in a slow cooker turns out to be very tender and pleasant to the taste. Want to try?

Required ingredients:

turkey neck - 2 pcs.;
onion - 1 pc.;
garlic - 3 cloves;
salt, pepper and Provencal herbs - to taste.

How to cook a delicious turkey neck in a slow cooker:

Rinse the necks in waste water and cut into medium-sized portions. Fill them with cold water for 30 - 60 minutes.
Remove the peel from the onion and cut into half rings or quarters (as you like), finely chop the garlic cloves.
Place turkey necks in a slow cooker pan. Add salt, pepper, seasoning (herbs de Provence), as well as chopped onion and garlic.
Turn on the device and program the “Extinguishing” program for 90 minutes. The dish is eaten hot, immediately after preparation. Bon appetit!

Roast with vegetables

Ingredients : half a kilo of smoked pork ribs, the same amount of potatoes, tomato, sweet red pepper, onion, salt, aromatic herbs, a bunch of fresh herbs. How to cook roast pork with potatoes in a “smart pan” is described below.

Pork ribs are chopped into small pieces, placed in the bowl of the device and filled with half a glass of hot water. Salt and aromatic herbs are added. The dish is stewed for 20 - 25 minutes under the lid.
All finely chopped vegetables are added to the meat. Another half glass of salted water is poured there.
The mass is stewed again for the same amount of time.

Cooked pork in a slow cooker with vegetables is served for lunch with plenty of fresh herbs.

Chicken neck soup with semolina in a slow cooker

If your family can’t imagine dinner without a liquid “first”, be sure to take note of this recipe. Now we will teach you how to prepare a light soup with chicken necks in a slow cooker using one secret ingredient - semolina. Thanks to smart kitchen appliances, everything turns out flawlessly, and you will delight your loved ones with a fragrant and very nutritious dish.

List of ingredients:

chicken necks - 350 g;
water - 2.5 l;
potatoes - 3 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
semolina - 5 tbsp. l.;
garlic - 2 cloves;
ground black pepper;
allspice;
Bay leaf;
fresh herbs;
curry - a pinch;
vegetable oil.

Let's get to work:

Peel the onion and carrot and chop the vegetables into strips.
Add a little vegetable oil to the multicooker bowl and activate the “Frying” program. When the oil is hot, fry the onions and carrots until golden brown. Stir the cuts so they don't burn. As soon as the onion acquires a beautiful golden hue, you need to forcefully terminate the work program.
Peel and chop the potato tubers.
Add chicken necks and potato cubes to the vegetables. Don't forget to salt and pepper the food, add a little curry seasoning, and also throw in a couple of allspice peas.
Pour water into the slow cooker and run the “Soup” program for 60 minutes.
When there are 10 minutes left before the appliance ends, add semolina, bay leaf and finely chopped herbs to the soup. Continue cooking chicken neck soup in the slow cooker until the beep.
Finally, add chopped garlic cloves to the first dish and let it steep for exactly 10 minutes.

The finished soup is served with sour cream - it turns out very unusual and tender. Bon appetit!

Pork pulp baked in a slow cooker

Ingredients : 830 g pork, 3 - 5 cloves of garlic, spices and salt to taste.

A fatty whole piece of meat is washed and dried with paper towels.
The prepared pork is rubbed with a mixture of any selected spices, salt, and crushed garlic. You can also use mustard, adjika or soy sauce.
The meat is placed in a baking bag and placed on the bottom of the bowl of the device.
The “Baking” program is activated for 80 – 90 minutes.

Ready meat can be eaten both hot and cold.

Potato casserole with meat

Ingredients : 430 g of potatoes, half a kilo of minced pork fillet, 90 g of cheese, onion, 2 eggs, salt, spices.

The minced meat is defrosted. Add to it the onion, crushed in a blender to a porridge state. Salt and pepper are also added.
The cheese and potatoes are grated coarsely. Mix with raw eggs and salt.
The potato mixture is laid out in two layers in the bowl of the device, greased with any vegetable oil. Between them is the meat filling.
The treat is baked for 45 - 55 minutes in a suitable mode.

The casserole is cut into portions and served for lunch with various sauces.

In soy sauce

Ingredients: half a kilo of pork pulp, 3 tbsp. l. classic soy sauce, half an onion, fresh garlic to taste, salt, 1 tbsp. boiled water.

The meat is cut into thin long strips, after which it is poured with classic soy sauce with chopped garlic. Pepper is added. Salt is used to taste. But in general, there is already enough of it in soy sauce. The mass is marinated in a cool place for 17 – 20 minutes.
The pork moves into the bowl of the device. No need to add oil.
The treat is simmered in a mode suitable for stewing for 65 - 75 minutes.

If after the signal the pork is a bit tough, leave it to simmer for another 20 minutes. And before serving, stand for another half hour.

Pork neck with Provençal herbs

Ingredients : 720 g pork neck, 40 ml soy sauce, 5 tbsp. l. mayonnaise, 1 tbsp. l. sweet mustard, 4 - 5 cloves of garlic, 2 pinches of ground Provençal herbs, salt.

Classic soy sauce without additives is poured into a bowl. Mayonnaise is added to it (you can take olive), as well as sweet mustard and chopped garlic. Add Provençal herbs and fine salt to taste into the marinade. You may not need it at all because of the soy sauce.
The defrosted pork neck is wiped with a towel and then thoroughly rubbed with marinade. The remaining liquid is poured on top of the meat. Place the pork in the refrigerator for at least 2 hours. But it's best to leave the neck to marinate overnight.
Next, the meat is wrapped in strong foil. The coating is tightly fixed so that the juice does not leak out.
The structure is placed in a dry multicooker bowl.
The baking mode is activated for 45 minutes.
Then a little water is poured into the device and “Quenching” is turned on for the same amount of time.

The finished meat is unwrapped and cut into slices. Using the same method, you can cook shish kebab in a slow cooker.

Pork with vegetables in a sleeve in a Redmond slow cooker

Pork goes well with many types of vegetables. Using the sleeve, the meat turns out to be very juicy, with a rich taste and incredible aroma.

To prepare you need:

piece of fresh pork without bone – 1 kg;
sour cream – 2 tablespoons;
non-grain mustard - 1 tablespoon;
1 small carrot;
1 onion;
fresh and ripe tomato – 1 piece.

Preparation takes 3 hours of active action.

Calorie content – 270 kcal per 100 g of prepared dish.

How to bake a piece of pork with vegetables in a sleeve in a Redmond multicooker:

the meat must first be processed (washed, dried, trimmed off fat);
rub the dried piece of meat with salt, garlic, which has previously been crushed or grated, and spices at your own discretion;
mix sour cream and mustard in one container;
Coat the pork with this mixture on all sides;
in this form, place the meat in a deep plate and put it in the refrigerator overnight so that it marinates well;
vegetables (carrots, tomatoes, onions) must be cut into small cubes;
take the meat out of the refrigerator and remove excess marinade;
place a piece of pork in a baking sleeve along with vegetable cubes;
The Redmond multicooker needs to be set to the “Stew” mode for 2 hours.

A wonderful, soft and juicy dish is ready!

Pork meat fingers (krucheniki)

Ingredients: half a kilo of pork pulp, pickled cucumber, 130 g of salted lard, 2 tbsp. hot water, salt, a pinch of nutmeg and ground black pepper.

Pork flesh is cut into thin wide slices. Each of them is beaten, salted, sprinkled with pepper and nutmeg.
The filling is made from lard, cut into very small pieces (without skin), and miniature cubes of pickled cucumbers.
The resulting mixture is spread onto the prepared meat pieces. They are carefully rolled up into rolls.
The wrapped “fingers” are tied with threads so that they do not lose their shape during the cooking process.
In the “Frying” program, krucheniki are cooked for 14 – 16 minutes. The meat preparations should be browned on all sides.
Next, the products are placed in a bowl, filled with water and salt and stewed under a tight lid for another half hour.

All that remains is to remove the threads soaked in the subtle spicy aroma of the rolls, and serve for lunch.

Chicken necks in a slow cooker

Chicken necks are only suitable for soup, some people think, and it’s completely wrong! Using a slow cooker, you can stew extraordinary chicken necks - juicy and aromatic. You will be pleasantly surprised when such a primitive product opens up to you from a completely unexpected side.

You don't need a lot of products:

chilled chicken necks - 0.5 kg;
large tomato - 1 pc.;
large onion - 1 pc.;
garlic - 3 cloves;
dill greens - 1 bunch;
spices.

Check out the cooking procedure:

Rinse the necks in waste water and dry.
Peel the onions and garlic. Cut the onion into half rings and chop the garlic as finely as possible.
Cut the tomato into half rings.
Run a bunch of dill with your fingers under the tap to rinse all the branches and chop.
Fry the sliced onions for 8 - 10 minutes in the “Frying” mode - attention! - without oil. Stir the fry constantly.
Place the chicken necks with the fried onions. Then add the rest of the ingredients. Add salt and pepper.
During the cooking process, a ripe tomato will definitely release juice, but if you want the dish to be thinner, pour a little boiled hot water or any broth into the bowl before starting the work program.
Close the appliance and run “Baking” for 40 minutes.

This is the simple dish we came up with. Chicken necks cooked in a slow cooker are served with vegetable salad.

Whole piece of pork ham with honey and mustard

Ingredients : kilo of pork tenderloin, 4 - 6 teeth. fresh garlic, 4 tablespoons sweet mustard, 2 tbsp. l. bee honey, salt, spice mixture.

The prepared whole piece of meat must be stuffed with garlic. To do this, miniature cuts are made in the pork. Quarters of garlic cloves are inserted into them.
Also, the piece of meat is well rubbed on each side with salt and spices.
Mustard is mixed with honey. This mixture is rubbed onto pork. The meat should stand in the marinade for a couple of hours.
The workpiece is transferred to the bowl of the device. The extinguishing mode is activated for 180 minutes.

During the process, the meat is turned over from time to time.

Pork azu in a slow cooker

Ingredients : 720 g of fatty meat, 2 onions, salt, half a liter of heated water, spices, 2 sour cucumbers, garlic, 5 tbsp. l. tomato paste.

The pork is chopped into medium chunks and cooked in the “Roast” program on each side until golden brown.
Small pieces of onion are added to the pork. Together, the products are fried for another 6 - 7 minutes.
Place tomato paste in a bowl. Salted water with spices is poured on top. There should be enough liquid to completely cover the meat.
All that remains is to add pickled cucumber strips and chopped garlic.
In the “Stew” program, the dish is cooked under the lid for 60 – 70 minutes.

If necessary, the cooking time is increased by another 30 - 40 minutes.

Pork neck stewed in sauce in a slow cooker

If you love main courses with gravy, this recipe is for you. The end result will be melt-in-your-mouth pieces of meat in a rich and very tasty sauce - the treat will turn out great!

List of ingredients:

pork neck (chilled or frozen) - 1.1 - 1.2 kg;
onion - 0.2 kg;
adjika (can be replaced with tomato paste) - 1.5 tbsp. l.;
water or meat/vegetable/mushroom broth - 200 ml;
sunflower oil - 1 tbsp. l.;
salt, spices and seasonings for pork - to taste.

How to stew pork neck in sauce in a slow cooker:

Remove the peel from the onion and chop it into large half rings.
Pour vegetable oil into a multi-bowl and add chopped onions into it. Add a little salt.
Program the “Stew” program in the multicooker for 1.5 or 2 hours, depending on how large you cut the neck. Obviously, larger lean pieces will take longer to cook. We need the onions not to be fried until golden brown, but simply simmered for 8 - 10 minutes. Don't forget to stir the cuts.
Rinse the meat, dry it and cut it into equal pieces. Decide on the size of the slices based on your desires or the chosen side dish. So, for pasta or cereals, not very large pieces are suitable. Cut the meat into large cubes or bars if you plan to serve it with a vegetable mixture.
If you prefer a thicker gravy, dredge the pork in flour right before adding it to the slow cooker. Place the cold cuts in the bowl and wait for the pieces to set on one side. Then turn them over to the other side.
Add adjika and half the seasonings to the multibowl. We chose Provençal herbs, but you are guided by your personal gastronomic preferences. Do not forget to add the second part of the seasoning to the products shortly before the end of the work program.
Depending on how much gravy you would like to see in the finished dish, pour the appropriate amount of hot broth into the slow cooker. Mix the ingredients. All you have to do is wait for the sound signal that the dish is ready.

Braised pork neck, cooked in a slow cooker, is served hot along with pasta, cereals, legumes or mashed potatoes.

Meat with pineapples, cooked in layers

Ingredients: 1 kg of meat fillet, 130 - 150 g of cheese, spices, half a glass of classic mayonnaise, a pinch of coriander, salt, a can of canned pineapple, garlic.

Garlic (its quantity is adjusted to taste) is grated on a fine grater and combined with cheese chopped in the same way. All the pineapple syrup and mayonnaise are added to the mixture.
The fruits themselves are left in rings. If the slices are very thick, they are additionally cut crosswise.
The pork is cut into slices, seasoned with coriander, selected spices, and rubbed with salt.
In the greased bowl of the “smart pan” the products are laid out in layers: meat - pineapples - cheese mass. They repeat until the food runs out. The last one must be the cheese mass.

In the mode intended for stewing, the treat simmers for 100 - 120 minutes. If your family doesn’t like meat with a sweetish taste, then the syrup in the sauce should be replaced with plain water.