Boiled pork in a slow cooker. Culinary blog

Excellent boiled pork can be cooked not only in the traditional way in the foil in the oven, but also in the slow cooker. The meat turns out to be tender and the main plus – you can not be afraid that it will dry out, which sometimes happens with pork in the oven. If you are from the breed of culinary specialists who are burdened by standing at the stove and the need to check the dish – take this recipe into service. In the process of baking, this boiled pork will require a minimum of your attention: once to turn it over and a second time to switch the program.

  1. pork (ham or chop) – about 1.5 kg

  2. medium-sized carrot – 1 pc.

  3. garlic – 5 cloves

  4. Dijon mustard with grains – 2 tbsp. l

  5. vegetable oil – 1 tablespoon for marinade + 1 tsp for greasing the bottom of the multicooker

  6. salt – 1 tsp or more to taste

  7. black pepper peas – 1 tsp

  8. bay leaf – 2 pcs.

  9. Provencal herbs – 2 tsp

Meat – carbonate or ham – wash and dry well with a paper towel. Cut the peeled garlic into halves. Peel the carrots, cut into short cubes.
With a sharp-pointed knife and a thin blade, make punctures in the meat and stuff with garlic and carrot.
Prepare the mixture for a short pre-roast marinating.

Mash pepper in a mortar, add lavrushka and Provence herbs, mash again. Mix with salt, mustard, oil. With this mass, coat the meat and put it in a bag, tie it tightly. Leave for an hour and a half in the refrigerator.

By the way, in this marinade, instead of Provence herbs and bay leaves, you can put other seasonings, for example, add good vigorous grated horseradish. Then the nature of the boiled pork will turn out completely different, try it!

After an hour and a half have passed, pour a teaspoon of oil into the slow cooker, remove the meat from the bag and put it there. Turn on the “baking” mode, the time is 40 minutes. After 20 minutes, turn the meat over and leave until the program ends. After that, switch the multicooker to the “quenching” mode for an hour and a half. When the crock-pot turns off, do not take out the meat immediately. Let it mature for another half hour. Boiled pork is good both warm and cold.

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