People who are interested in new products in all areas of life, including the culinary one, have probably managed to acquire in their kitchen facilities such a useful apparatus as a multicooker. And even to accumulate in the notebook a certain number of curious recipes for the kitchen assistant. For beginners in this direction, we suggest making the first entry in a notebook and learning how to cook roast pork in a slow cooker. Not a single family can do without such an appetizing dish, unless all its members are convinced vegetarians.
Delicious roast
Actually, it was originally called roasted meat without any additions and stewed meat. However, to the present, the dish has significantly changed and overgrown with additional ingredients. To begin with, we bring to your attention a very tender roast pork in a slow cooker, in which the stewing water is replaced by light beer. The end result has greatly benefited from such a replacement. First chop two small onions and two cloves of garlic. The crock-pot is switched on in the baking mode, a couple of spoons of sunflower oil is poured into the bowl, and in it for about ten minutes both are allowed. Next comes a pound of pork (preferably the neck), cut into cubes or cubes. Five minutes before whitening, the meat is fried with vegetables in the same mode, after which it is peppered, salted, a bottle of beer is poured in and the lid is closed. Roast pork in a slow cooker should languish on "Baking" for about forty minutes.
Roasted Prunes
Here, the range of components is wider, and the algorithm of actions is different. To get a successful pork roast in a slow cooker, diced meat (half a kilo) is dropped into a bowl with heated oil, “Fry” is turned on, and for 7-10 minutes the pork with stirring is blushed. Then two onions finely chopped and a whole head of garlic are poured in (the amount can be reduced if you do not like it), and the process continues for another seven minutes. Next, a bag of tomato paste is introduced, soon - about a glass of water, so that the meat is barely covered with it. Pitted prunes are evenly placed on top (a glass will go somewhere), a couple of bay leaves are stuck, and the last layer is the potato slices (about a kilogram). The mode switches to quenching, the timer is set to an hour. After 45 minutes, you can salt and pepper with a mixture of peppers.
Roast in a slow cooker pork with mushrooms
Another favorite and irreplaceable variation on the topic. First, the meat is cut into small slices and browned in a frying mode. Mushrooms need half as much as meat. Large champignons are cut along in half or quarters. It is up to you to clean the hats, but believe me, this is not necessary at all. When the pork gets an even tan, chopped onion is poured into it, and after five minutes - mushrooms. Stirring continues in the same mode. When the champignons stop giving juice, potatoes cut into slices or thick straws are added - about the same as mushrooms were taken. Frying is done until crusts appear on them. Then the roast pork in the slow cooker is flavored with salt, bay leaf, pepper, a little water is poured, the lid is closed. The unit is put into extinguishing mode. After half an hour, the multicooker turns off, and the dish remains in it for another ten minutes for saturating with aromas.
Cooking at home
And here is another roast pork with potatoes in a slow cooker. The dish is called differently: both “home-style roast” and “country-style roast”. The beginning of its implementation is standard: in the frying or baking mode, depending on the type of apparatus, the onion is fried. However, the differences begin further: strips of bell pepper are added to the browned base - one third of a kilo of meat needs one: large, red and fleshy. Then pork is introduced and fried with vegetables for about twenty minutes. After that, tomato paste is added, and after another 10 minutes. - slices of potatoes, paprika, black pepper, bay leaf, mustard seeds, salt and a little sugar. After stirring in baking mode, the roast languishes for another hour. There is it especially deliciously sprinkled with herbs.
Pork plus liver
A very interesting recipe for pork roast in a slow cooker, which combines meat and offal. For its implementation, a large onion is shredded in squares, and carrots are shredded in straws. In the frying mode, they are evenly browned, and then cleaned in a separate bowl. Instead of vegetables, cubes of a third kilo of pork and an equal amount of liver are placed in the bowl. When they are browned, vegetables return to the bowl, three tablespoons of not too fat sour cream and sliced ​​half a kilogram of potato are added. At the same stage, spices are added to the roast: half a spoonful of turmeric, one bay leaf, salt, you can mix peppers and granulated (or crushed) garlic. Water flows in - about two glasses, but its volume depends on the diameter of the bowl. Water needs so much that it barely covers the contents. “Stew”, “Soup” or “Krupa” is turned on, depending on which model you use and which mode you prefer. The remaining time that your pork roast in a slow cooker will spend is from 45 to 50 minutes. It is affected by the size of the pieces of the ingredients laid.