How to cook pork neck in a slow cooker. Spatula baked in the oven or slow cooker in mustard sauce

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 cereals.

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!

Dishes cooked in a slow cooker turn out juicy, extremely tasty and healthy. Using this miracle of modern technology allows the housewife to save a lot of time and effort. Today we will talk about how to cook pork in the Redmond multicooker. Choose any of the proposed options.

Recipe No. 1. Whole piece of pork

Grocery list:

1 kg ;
4 tsp. mustard;
garlic (4 cloves are enough);
2 tsp. liquid honey;
different spices.

Preparation:

1. We buy a whole piece of pork at the market. This could be the tenderloin or the neck. The main thing is the absence of bones in the meat. Take a sharp knife. We make small cuts in the meat. We put halves of garlic cloves into them. Then rub the pork with spices and salt.

2. Make a mixture of mustard and honey. You need to lubricate the seasoned piece of meat with it. Wrap it all in film and put it in the refrigerator for a couple of hours. During this time, the meat will marinate. We take it out, place it in the multicooker bowl and cook for 2.5-3 hours in the “Stew” mode. For uniform frying, it is necessary to periodically turn the meat from side to side. As a result, we will get juicy and incredibly tender pork in a piece in a slow cooker. The recipes described below are also easy to follow. The main thing is to strictly follow the instructions.

Recipe No. 2. Pork with vegetables in foil

From the products we will need:

1-1.5 kg pork;
sour cream;
mustard;
spices;
carrot;
bulb;
fresh tomato.

Cooking process:

1. Let's start processing the meat. It is best to take a piece of the flesh from the neck part. Thigh or knuckle tenderloins are also suitable. We wash the pork with water, let it dry a little, and then rub it with salt, crushed garlic and your favorite spices. Coat the meat with a mixture of sour cream and mustard. Place the piece of pork in a deep bowl and put it in the refrigerator overnight. Only in this case will it be able to marinate thoroughly.

2. In the morning, take out the meat, remove excess mustard and sour cream from its surface.

3. Peel and chop vegetables (onions, carrots and tomatoes). It is advisable to cut it all into cubes.

4. Take a sheet of foil and place pork and vegetables in it. Pour sour cream mixed with a pinch of salt on top. Cover with another sheet of foil and place in the slow cooker. Select the “Extinguishing” mode and set the timer for 2 hours. So the fragrant one was prepared in a slow cooker. Recipes can be different - with and without vegetables, with marinade, potatoes and other ingredients. The choice is yours.

Recipe No. 3. in the Redmond multicooker

Required ingredients:

4 medium tomatoes;
500 g pork (tenderloin);
several cloves of garlic;
one small onion;
sprig of rosemary;
one carrot;
seasonings

How to cook pork in the Redmond multicooker:

1. Peel the onion and cut it into large rings. We approach the “Baking” mode. Fry the onion for a few minutes using vegetable oil. During this time, you need to have time to peel and cut the carrots into rings. Next we send it to the onion. Fry the vegetables for a couple more minutes.

2. Now let's move on to the main ingredient of the dish - meat. We thoroughly rinse the pork with water and cut it into medium cubes, which we place in a bowl with the fried vegetables. We use the same “Baking” mode. But this time you need to set the timer for 20 minutes. Stir constantly. Leave the lid open.

3. Add the garlic halves, chopped tomatoes, spices, a little salt and a sprig of rosemary to the slow cooker. Close the lid. The dish should be cooked for another 40 minutes in the automatic “Baking” mode. Then you need to change the program to “Stew” and set the timer for 1 hour. Pork in the Redmond slow cooker is ready to serve. Place the meat and vegetables on plates and garnish with herbs. Bon appetit!

Recipe No. 4. Fried pork in the Redmond slow cooker

Ingredients:

pork - 200 g per serving;
spices;
salt.

Practical part:

1. Wash a small piece of meat with water and cut into medium-sized cubes. At this stage, you can add salt and pepper to the pork.

2. Place the resulting pieces into the multicooker bowl. It is very important that most of the bottom of the pan is covered with meat. This will prevent burning.

3. Select the “Baking” mode and set the timer for 25 minutes. Don't forget to stir the pieces of meat. Otherwise they will fry unevenly.

As you can see, everything is very simple. We offer you several options for side dishes:

How is pork freshness determined?

You can prepare delicious and healthy dishes only from fresh ingredients. How can we understand that this is high-quality pork and not a stale piece of meat?

So, we went to the market to buy tenderloin or shank. Action No. 1 - inspect the meat. In normal condition, it should have a pale red surface crust. In stale meat, it becomes covered with mucus and becomes wet.

If it was not possible to visually determine the quality of the pork, then move on to the next step. Press the meat with your finger. But this should be done not in the area of the incision, but on the outer surface of the muscles. After pressing, a hole is formed on the surface. It is important to keep track of what happens to her next. If it disappears quickly, it means we have fresh meat. If the hole recovers very slowly (more than 1 minute), then you should refuse to buy this piece of pork. To be sure of the freshness of the meat, you need to smell it. Here everything will immediately become clear.

Conclusion

Now you know how to cook pork in the Redmond multicooker. All the recipes described in the article are simple and accessible. Even those housewives who have never had to use a multicooker before can easily cope with the tasks.

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.

Many people love to cook pork. This is not surprising, because it goes well with vegetables, mushrooms, cereals, and pasta, that is, with almost any side dish. Dishes made from it are suitable for both holidays and everyday life. In addition, preparing pork dishes is not difficult, and it takes less time than cooking beef and other types of meat. Pork stewed in a slow cooker, without any special tricks on the part of the cook, turns out soft and juicy in a relatively short period of time.

Cooking features

Almost everyone can handle cooking stewed pork in a slow cooker, however, if you want to get a perfect dish - juicy, tender, aromatic - it makes sense to use the recommendations of experienced chefs.

Truly delicious dishes are made only from high-quality ingredients. Not too fatty flesh with a small amount of fat, which is light in color without yellowing, is exactly what you need to prepare juicy stewed pork.
Fresh meat is preferable to frozen, but if you defrost pork correctly, it will produce an equally tasty dish. It is advisable to defrost meat in the refrigerator, or at least at room temperature. Professional chefs never defrost meat in warm water or in the microwave, although this speeds up the process.
Before cooking, a piece of meat must be washed thoroughly, veins and film, and remaining bones must be removed. Fat, if there is not too much of it, can be left. After processing, the meat should be rinsed again, be sure to dry with a kitchen towel and cut. Cut the pork across the grain - this is the main condition. The size and shape of the pieces are usually indicated in the recipe.

Pork in tomato sauce, stewed in a slow cooker

pork (tenderloin) – 1 kg;
tomato juice – 0.35 l;
onion – 150 g;
garlic – 2 cloves;
vegetable oil – 50 ml;
salt, ground black pepper, rosemary - to taste.

Cooking method:

Wash a piece of meat, dry it and cut it into cubes about 2 cm in size.
Peel the onion and cut into thin half rings.
Pour oil into the multicooker bowl, start the frying or baking program, depending on the model of your multicooker, for 20 minutes.
After a couple of minutes, add the onion to the oil and fry it for 3-4 minutes.
Add the pork and fry it along with the onion until the end of the program. There is no need to lower the lid at this time.
Finely chop the garlic and sprinkle it over the pork.
Salt, season, pour tomato juice.
Lower the lid. Select the “Stew” program. Run it for 1 hour (usually this is the default time).

Pork prepared according to this recipe should be served with a side dish. If you serve a different side dish every time, this dish will never get boring.

Pork stewed in a slow cooker in sour cream and mustard sauce

pork (pulp) – 1 kg;
sour cream – 0.4 l;
mustard (sauce) – 100 ml;
onions – 0.2 kg;
salt - to taste.

Cooking method:

Wash the pork, pat dry with a napkin and cut into medium-sized pieces (about one and a half centimeters each). Be sure to leave the fat, but the film and veins must be removed. Place the meat in a bag and beat it a little with a mallet.
Place pieces of meat on the bottom of the multicooker and run the “Frying” program for 20 minutes. If your multicooker does not have such a mode, then you can select the baking mode instead, turning it on for the same time.
While the pork is roasting, prepare the onions by peeling them and cutting them into small pieces. 15 minutes after the program starts, add the onion to the meat and fry everything together for another 5 minutes, that is, until the program ends.
Add salt and spices to the sour cream to your taste, mix with mustard. Pour this mixture over the meat, lower the lid and start the stewing program for 40 minutes.

This recipe turns out the pork to be spicy and spicy. It is good served with a side dish of potatoes and stewed cabbage, with vegetable stew.

Pork stewed in a spicy sauce in a slow cooker

pork – 0.6 kg;
meat broth - 0.3 l;
sour cream – 100 ml;
onions – 0.3 kg;
butter – 50 g;
ground red pepper – 2-3 g;
ground paprika – 20 g;
salt - to taste.

Cooking method:

Wash a piece of pork, remove tendons and membranes, check that there are no bone fragments left on the meat. Wash again, dry and cut into two-centimeter cubes.
Peel the bulbs. Cut into small cubes.
Place oil in the multicooker bowl. Turn on the “Roasting” (or “Baking”) program for 20 minutes.
When the butter melts, add the onion and fry it for 5 minutes.
Add the meat and fry it until the program ends.
Sprinkle the meat with salt, paprika and hot pepper.
Stir and pour in broth. Turn on the “Cooking” (or “Soup”) program; When the broth boils, stop the program.
Add sour cream and, without stirring, run the “Stew” program for 40 minutes.

Pork according to this recipe turns out very appetizing, with a spicy taste and aroma. It is served with a side dish.

Pork stewed with vegetables and mushrooms

pork pulp – 0.8 kg;
plums or prunes without pits - 10 pcs.;
onion – 100 g;
dried mushrooms – 40 g;
dry red wine – 120 ml;
carrots – 100 g;
petiole celery – 0.2 kg;
garlic – 3 cloves;
Provençal herbs – 10 g;
salt - to taste;
wheat flour – 20 g;
cumin – 2-3 g;
ground paprika – 5 g;
water or broth – 0.5 l;
olive oil – 100 ml.

Cooking method:

Wash the pork well and dry with a napkin. Cut into two-centimeter pieces.
Sprinkle the pork cubes with paprika, cumin, salt and herbes de Provence, mix well and set aside for a while.
Wash the mushrooms and fill them with warm water so that it completely covers them or is even slightly above their level. Leave to soak for an hour, then rinse again and let the water drain.
Peel the onions and cut them into 4 parts. Chop into thin ring quarters.
Peel and grate the carrots for Korean salads or simply cut into thin strips.
Wash and cut the celery into small pieces.
Pour 50 ml of olive oil into the multicooker bowl. Place onions, carrots and celery in it, as well as thinly sliced garlic. Turn on the multicooker in frying (or baking) mode for 10 minutes and fry the vegetables with the lid open.
Remove the vegetables from the multicooker, pour the remaining oil into it and put the meat in it. Run the same program for 20 minutes.
10 minutes after the program starts, add mushrooms to the meat.
When the program finishes, add plums or prunes cut into small pieces. It would be even better to grind them in a blender. Plums or dried fruits can also be replaced with plum ketchup. Pour in some broth. Turn on the extinguishing program for 1 hour.
10 minutes after the program starts, add the remaining broth and vegetables, continue to simmer for another 40 minutes. Pour in the wine and simmer for another 5 minutes.
Add flour and mix well. Simmer until a beep sounds, indicating that the multicooker has finished its work.

This spicy and very tasty dish is unlikely to leave anyone indifferent. You can prepare it for the holiday to surprise your guests. No side dish is needed for this dish.

Pork stewed in a slow cooker can be very different - it all depends on the ingredients used. But in any case, it will be tender and juicy, exuding the seductive smell of freshly cooked meat.

I really love this recipe because it’s very easy to cook delicious pork in a slow cooker, and due to the minimal personal involvement in this process, it seems like it’s quick. The meat is incredibly tender, flavorful and perfect for any lunch or dinner. Another very big advantage of this dish is that we can use any part of the pork, not necessarily the tenderloin - it can have small veins and films. The main thing is that there is not too much fat, and of course, it should be boneless pulp. The slow cooker will stew this meat perfectly and it will be soft and very juicy. Adding vegetables to this dish gives it a vibrant flavor and makes it even more appetizing.

Ingredients:

about 500 g boneless pork
1 - 2 onions
1 medium carrot
1 - 2 fresh tomatoes
1 head of garlic
salt, pepper, spices to taste
1 tbsp lemon juice or 9% vinegar
4 tbsp vegetable oil

Cooking method

Cut the pork into large pieces, add salt and pepper, sprinkle with lemon juice, add half the vegetable oil and mix well, leave for 30 minutes.

Then fry it in a multicooker on the Fry mode with the remaining oil

on all sides until golden brown.

Add coarsely chopped onions, carrots, a little water and

cook everything together on the same mode for 10 - 15 minutes, stirring occasionally.