With the technology of cooking, baked pork is juicy and fragrant, worthy of a festive table. It is even easier to cook it tasty in a slow cooker. Pork, baked in a slow cooker, is an excellent way out for those who do not have plenty of time to cook, but who know a lot about good food.
Cooking Features
Each cook has its own secrets. Some of them relate to roasting pork.
- For roasting in a multi-cooker, take a piece of pork with a small layer of fat, a pork neck is well suited for this purpose.
- Fat on a piece of pork should be light. This indicates that we have the meat of a young pig. It is more gentle and cooks faster.
- A juicy dish will come out of frozen pork only if it is thawed slowly, ideally in a refrigerator. It will be even juicier if it has not been frozen at all.
- The most juicy pork is obtained by roasting in a sleeve or foil, this also applies to cooking it in a slow cooker.
- In order for the pork to be prepared more quickly and turn out to be tender, juicy and aromatic, it is not bad to marinate it before cooking and hold it in the marinade for at least a couple of hours.
In some cases, cooking technology depends heavily on the recipe.
Pork baked in foil
Composition:
- 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;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash pork pulp, remove tendons, if any, and tape.
- Melt the honey, mix it with soy sauce. Pour in pepper and salt, mix. Add the mustard and stir again.
- Peel the onion and cut it into thin half rings. Put the onions in a bowl of marinade.
- Immerse a piece of pork in the marinade, turn it over so that the sauce covers the piece completely, at least in a thin layer. Refrigerate and wait 2-4 hours.
- Remove the marinated pork from the marinade, remove the onion from it.
- Pour oil into the multicooker bowl, turn on baking or frying mode for 10 minutes. Fry a piece of meat on each side for 2-3 minutes.
- Take the meat out of the multicooker and place it in the center of the foil. Put the onion out of the marinade on top.
- Lift the edges of the foil and hold them together.
- Put the foil with meat in a slow cooker. Run the “Baking” program for 1 hour.
Pork in honey-mustard sauce is best served hot with a side dish of any vegetables. Vegetable salad is also well-served as a side dish.
Pork baked in the sleeve
Composition:
- pork neck - 0, 6-0, 7 kg;
- garlic - 4 cloves;
- red pepper - a pinch;
- dried marjoram, basil - to taste;
- salt - to taste;
- ground paprika - 5 g;
- ground black pepper to taste.
Method of preparation:
- Rinse well with a piece of meat, blot it on all sides with paper napkins.
- Peel the garlic into slices. Each clove cut lengthwise into 2-3 pieces.
- Making deep holes in a pork knife and putting garlic in them, prepare the meat for pickling.
- Mix salt and all spices, herbs. Rub this mixture of pork neck on all sides.
- Put the meat in a bowl, cover it with a cloth. Leave to marinate, first at room temperature for one hour, then refrigerated for two hours.
- Put the meat in a sleeve, tie it on all sides. Make a few holes in the sleeve with a toothpick.
- Put the sleeve in the multicooker container.
- Start the machine in Baking mode for 60 minutes.
- After completing the program, poke the meat with a knife. If it is not completely ready, that is, a reddish liquid flows out of it, start the slow cooker for another 15 minutes in quenching mode.
It is recommended to cool the pork prepared according to this recipe first, then cut into thin slices. It is served as a cold dish. Baked pork can be an excellent complement to cold cuts on the holiday table.
Pork baked with prunes in a slow cooker
Composition:
- pork pulp - 0, 7-0, 8 kg;
- bacon - 0, 2 kg;
- prunes - 0, 2 kg;
- blue mold cheese - 50 g;
- garlic - 4 cloves;
- salt, pepper - to taste.
Method of preparation:
- Wash a piece of pork, pat dry with a kitchen towel and cut into thin layers across the fibers. Beat them with a culinary hammer.
- Lay a plastic wrap on the table and place slices of pork tightly on top of each other to make a rectangle.
- Peel the garlic, pass the cloves through the press. Add salt and pepper to garlic.
- Coat the pork slices with a thin layer of the resulting mixture.
- Slice the cheese into small pieces and spread on the meat in random order.
- Pour the prunes for 20 minutes with warm water, then drain the water, let the dried fruits dry.
- Cut each dried plum into small pieces, dividing it into 8 pieces. Spread on the meat.
- Form a roll.
- Thinly slice the bacon. Wrap the roll slices of bacon. Secure with a twine or white cotton thread.
- Put the roll in a slow cooker. Turn on the baking mode and bake the pork with prunes for an hour.
After preparation, roll should be cooled. Before serving, it must be freed from the threads and cut. It not only looks very appetizing, but also has a unique taste, because the smoky taste of prunes is the best way to set off the taste of baked meat.
Pork baked with pineapple in a slow cooker
Composition:
- 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;
- Provencal herbs - 10 g;
- dried basil - 5 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash the meat, blot it with a kitchen towel. Make across the fibers to the skin, without cutting it, 6-8 cuts.
- Mix Provencal herbs, rosemary, salt and pepper, rub pork with this mixture, including in cuts.
- Mix mustard with mayonnaise, brush with pork.
- Leave the meat to marinate in the refrigerator for at least an hour, at which time prepare the remaining ingredients.
- Peel and wash the carrots. The largest cut into thin circles. Cut the rest of the carrot into straws or grate for Korean salads.
- Peel the pineapple and cut into rings. Wear gloves to avoid skin irritation. If the pineapple is canned, then it is advisable to rinse the rings in order to remove the syrup from them.
- Put grated carrots on the bottom of the multicooker container.
- In the cuts made in a piece of pork, put pineapple rings and carrot mugs.
- Place the meat on a carrot “pillow”.
- Close the slow cooker and turn on the Baking program for 60 minutes.
This dish is served hot with a side dish of potatoes and carrots. Potatoes can be baked or fried, and carrots laid out on the plates of the one with which baked pork with pineapple.
Pork baked with mushrooms and beans in a slow cooker
Composition:
- pork - 0, 5 kg;
- champignons (fresh) - 0, 3 kg;
- bulb onion - 100 g;
- pickles - 0, 3 kg;
- canned beans in tomato sauce - 0, 4-0, 45 kg;
- vegetable oil - 40 ml;
- grated ginger - 10 g;
- salt, pepper - to taste.
Method of preparation:
- Pork wash, dry, cut into 2 cm cubes.
- Grate ginger, mix it with salt and pepper.
- Put the pieces of pork in a seasoned bowl and roll them well in it.
- Smear the bowl of the multicooker thoroughly with vegetable oil. Put the pieces of pork on the bottom.
- Peel the onion, chop it into thin half-rings. Put the onions on the meat.
- Cut the pickles into slices. Put them in a slow cooker as follows.
- Put the beans on the cucumbers, pour all the juice from the jar.
- 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 fragrant.
