Pork baked in a slow cooker: step by step recipes with photos

Pork stewed with vegetables in a slow cooker is a tasty and healthy dish. Varied and fresh, fresh from the garden, vegetables give us a full set of vitamins, and tender suckling pig meat (I really want to believe that the store closest to my home sells exactly this :)))) makes the dish very satisfying and nutritious. And if you buy the leanest pork, then our food can be considered dietary.

You can stew pork with vegetables in a slow cooker in different ways. In the spring I made stewed pork with frozen vegetables, but now, in the fall, of course, for such dishes you need to use only fresh vegetables! Zucchini and carrots, onions and tomatoes freshly brought from our own garden guarantee us an abundance of vitamins and a complete absence of harmful chemicals in our food, which will appeal to both old and young.

By the way, you don’t have to limit yourself to just these vegetables. You can also take eggplants, bell peppers, potatoes and many others, use your favorite spices and spices... In general, there is room for your culinary imagination to unfold!

Pork stewed with vegetables in a slow cooker turns out very tasty. Tender and juicy meat, which has absorbed vegetable juice, literally melts in your mouth, and the vegetables themselves, after cooking, retain their shape and at the same time become soft and juicy.

Pork baked in foil in a slow cooker

Cooking meat in one piece in foil is a classic. And having a multicooker at home will make this process several times easier.

Ingredients for the dish:

1 kg pork loin in one boneless piece;
fresh garlic – 5 cloves;
ground black pepper in the amount of 1 teaspoon;
one and a half teaspoons of salt are needed;
ground coriander – 1 heaped teaspoon.

We prepare the dish for 3 hours.

The energy value of pork in foil in a slow cooker is 256 kcal.

Prepare pork baked in foil in a slow cooker as follows:

wash the piece of pork and dry it with paper napkins or towels;
we make shallow punctures over its entire surface;
divide the garlic cloves lengthwise into 2 or 3 parts;
We place each of them in a hole on a piece of meat so that half of the garlic is in the pork pulp, and the other sticks out;
mix salt and spices in a bowl, rub the mixture gently over the entire piece;
place it on a sheet of foil and wrap tightly;
place the workpiece in the multicooker bowl, pour a small amount of water into it (one third of the height of the piece);
set the “Baking” mode for 2 hours;
As soon as the time is up, carefully open the lid of the multicooker so as not to burn your hands with the steam, and leave the pork to “rest” for another 15-20 minutes.

We take the meat out of the foil, place it on a dish in one piece or cut it into portions.

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How to cook tender smoked ham in a slow cooker!

What you see in the photo is the result of an attempt to cook smoked ham in a slow cooker. This very unusual recipe attracted me because in the photo the ham was pink inside - just like in the store. I did everything “by science”: I swaddled the ham in several layers of film, selected the desired temperature in the slow cooker, and set the time to 2 hours. I excitedly removed the finished meat from the film. I cut it - alas - on Wednesday it turned out not to be pink.

But, firstly, I was struck by how smoothly it was cut into thin, soft pieces, as if it were not boiled meat, but sausage.

And, secondly, the taste turned out to be quite unusual for a home-cooked ham. It looks like store-bought sausage, only tastier. Based on the results of the experiment, I came to the conclusion that the point here is not that the technology was somehow chosen incorrectly. No. The film did not burst.

But there was so much liquid inside that there could be no doubt: the meat bought at the grocery store was generously sprinkled with water. I’m sure that if you buy a pork ham at the market and cook it in a slow cooker according to the rules that I describe below, it will turn out pink and “with a tear.”

How to cook tender smoked ham in a slow cooker, ingredients for the recipe:

Pork ham – 700 g,

Salt – 1 level tablespoon,

Sugar – 0.5 teaspoon,

Freshly ground pepper - ½ tablespoon

Garlic – 2 large cloves,

Liquid smoke – 1 teaspoon.

How to cook tender smoked ham in a slow cooker:

You will also need a baking sleeve and a couple of strong plastic bags.

Liquid smoke usually raises a lot of questions. Starting with where to get it. Turns out it's sold in the spice aisle. For example, in the “Okay” supermarket chain. The second question, of course, is how harmful this liquid smoke is. But if you consider that 99 percent of all smoked meat products are now made with liquid smoke, it is rather a question of how much you allow smoked meats to appear on your table. In principle, you can do without liquid smoke. You will get very tasty meat. But not smoked.

How to cook boiled smoked ham in a slow cooker

Let's start by washing and lightly drying the meat.

Let's make the marinating mixture. Garlic should be chopped in any way convenient for you. I just rub it on a fine grater. And it seems much easier to me than fiddling with a garlic press.

It is most convenient to grind pepper using a mill. I bought this one with a mixture of peppers. Mega convenient thing. And most importantly, the difference between freshly ground pepper and ready-made powdered pepper is so radical that not a single question arises as to why unnecessary body movements are needed. The aroma of pepper is incomparable! All that remains is to add salt and sugar. Don't worry about sugar. The meat will not be sweet.

Mix everything. You will get a paste like this.

Rub it into the meat. The safest way is to use your hands.

Place the meat in a container and cover tightly with a lid. And in the refrigerator for a day.

We pour liquid smoke over the meat before placing it in the sleeve. This is what the smoke looks like.

For uniformity, I spread the smoke with a brush over the entire surface of the ham.

Wrapping the ham in a sleeve is the most crucial moment in cooking. You need to try to remove air bubbles as much as possible. When heated, the air expands and can tear the sleeve. I used brute male power for these purposes. First, the sleeve is tied at one end with a tight knot. The sleeve is then turned over with the open end facing up. And the bubbles are slowly squeezed out. You can see them very clearly in this photo.

This is how you need to squeeze the bag so that the bubbles come out.

When there are no visible bubbles left, tie the sleeve from the other end. It turns out like this.

And now we swaddle him in another bag. And then another one. And all we have to do is cook our ham. The temperature for cooking ham should be 85 degrees. Just in case, knowing that in different Redmond models the actual temperature of the water in the multicooker may not coincide with the one we chose, I measured the temperature in advance at 85 degrees. It turned out to be more bitter - 87.5. So I cooked my ham, setting the temperature on the multicooker to 80 degrees (I have the exact model M70). Cooking time – 2 hours.

At the end of the program, the ham must be removed from the multicooker. And, without unwrapping, let it cool. According to science, it then needs to be kept in the refrigerator overnight so that it is completely saturated with juice and aroma, but in our conditions this was not possible. The husband could not resist the temptation to try what happened.

It tastes like a very tasty sausage.

Bon appetit!

Boiled-smoked ham is prepared in the Redmond M70 multicooker.

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More on the topic:

Meat and potatoes in a slow cooker - baking recipe

A classic food combination is meat and potatoes. They are ideal for tandem baking.

Products for cooking:

boneless pork (loin or neck) – 300 g;
potatoes (medium size) – 5 pieces;
hard cheese – 100 g;
large tomato – 1 piece;
vegetable oil – 2 tablespoons;
mayonnaise – 2 tablespoons;
1 onion;
garlic – 1 clove;
salt and spices for meat - to taste.

It takes 2 hours to prepare.

Calorie content – 300 kcal per 100 g.

The process of preparing baked pork with potatoes in a slow cooker is as follows:

a piece of pork must be washed and cut into plates in the amount of 2 or 3 pieces;
take a kitchen hammer and beat the pieces lightly;
sprinkle meat with spices;
set the multicooker to the “Baking” mode, add oil to the bowl and fry the meat on a heated surface only on one side;
Peel the onion and carefully cut into thin rings;
a ripe tomato must be cut into not wide circles, and peeled potatoes into thin slices.;
place the potatoes in a plate, sprinkle with salt, add crushed or finely grated garlic, all the prepared mayonnaise and mix, preferably with your hands;
the pork that is in the slow cooker must be carefully turned over with the fried side up;
place potatoes on meat;
the next layer is onions, and then tomatoes;
grate the cheese on the coarse side of a grater and sprinkle on the dish;
In the “Baking” mode, the meat and potatoes are cooked in this form for 1 hour, but you need to monitor the readiness of the potatoes.

The dish is served in portions. It is self-sufficient. Perfect for lunch, dinner or holiday table.

Fried meat in a slow cooker

It tastes great, is nutritious, and saturates the body with microelements. To cook fried meat, use a frying pan or a slow cooker; the second option is preferable. Thanks to the hermetically sealed multicooker lid, the aromas do not evaporate anywhere, a small amount of oil is required, and all the juices remain in the bowl.

This means that the end result will be a juicy and soft dish, and during the cooking process you will not have to constantly monitor the frying.

Three basic rules for fried meat in a slow cooker:

pre-marinating (speeds up frying)
add a little liquid to make the meat juicier
serve with vegetables (they highlight the taste of meat and remind you of a healthy diet)

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!

Meat with cheese and mushrooms, baked in a Panasonic multicooker

Meat and mushrooms are an excellent option for a hearty dish. And the cheese will give it some piquancy.

We will prepare from the following products:

pork loin – 800 g;
mushrooms (fresh champignons or wild mushrooms) – 500 g;
hard cheese – 100 g;
onion – 1 head;
garlic – 2 cloves or in powder form;
salt and spices - to taste;
vegetable oil – 3 tablespoons.

Cooking time – 1 hour 30 minutes.

The calorie content of the dish is 280 cal.

So, how to bake pork meat with mushrooms and cheese in a Panasonic multicooker:

We thoroughly wash and dry the meat beforehand;
cut the meat into pieces measuring 3 cm by 3 cm;
Cut whole champignons and large wild mushrooms into several parts, wash, drain off excess water;
pour vegetable oil into the bowl of the Panasonic multicooker;
put mushrooms, meat, salt, spices, finely chopped onions, grated garlic into it and mix everything well;
set the Panasonic multicooker to stewing mode for 60 minutes;
10 minutes before the end of the mode, sprinkle grated cheese on top of the dish and close the lid again so that the cheese melts.

After the cooking process is complete, the meat and mushrooms can be mixed with cheese, or served in portions with a cheese crust on top. It wouldn’t hurt to use fresh herbs – parsley, dill.

Helpful Tips and Tricks

When using a slow cooker to cook pork, you can use the following tips:

To ensure that the meat in the sleeve or in foil is perfect, you can pierce the piece in many places with a toothpick so that the juices are distributed evenly;
you need to be careful when opening the foil or sleeve immediately after cooking, as you can scald your hands with hot steam;
You can also use dry garlic powder, simply rubbing the surface of a piece of meat;
The longer the meat is marinated, the juicier and more flavorful it becomes.

The versatility of this dish was appreciated by many housewives. Baked pork in a slow cooker cooks quickly and is perfect for weekdays and holidays.

Stewed pork in a slow cooker with potatoes and vegetables: step-by-step cooking recipe

Ingredients for stewed pork in a slow cooker with vegetables:

400 g pork;
1-1.5 kg of potatoes;
1 medium sized onion;
1 medium sized carrot;
1 multi-cooker glass of water;
seasonings for meat dishes;
greenery;
salt.

Cut the prepared vegetables into cubes. Cut the pork into small pieces. Start stewing pork in a slow cooker. Turn on the pan, set the baking mode to sauté the onions and carrots.

Add pieces of meat. Add salt, add seasonings, stir. After 5-10 minutes, add the potato cubes. Fill with water. Close the lid of the multicooker. Switch the pan to the “Stew” program. Set the time to 1.5 hours. Serve the stewed pork with potatoes and chopped herbs.