How to cook pork shank in a slow cooker?

In the crock-pot the pork knuckle is aromatic and tastier than in the oven.Experienced cooks reveal the secrets of choosing the right pork piece, introduce step-by-step recipes for making juicy and tasty meat. A professional cook gives helpful tips and advice.

It is very important to choose the right pork knuckle. It is necessary to find a not very fat young pig. Meat on the bone should be a lot, and fat - a little. The backs of the legs are more fleshy than the front pieces, which contain more fat and lived. The front part is best used for cooking jelly. Rear shank pieces are ideal for preparing a variety of amazing dishes in the slow cooker.

The knuckle baked or cooked in a multicooker bowl attracts gourmets with its delicious aroma, juiciness and exquisite taste. It takes a lot of time to prepare it, because this piece contains more connective tissue and coarse muscle fibers than the brisket. The meat cooked in this versatile kitchen appliance becomes so soft that the bone is removed from it without much difficulty.

Before immersing the legs in the bowl of kitchen appliances, you should scrape off all the dirt and burns with a knife, carefully wash the meat with cold water. Leftovers should be removed with a tissue or towel. If it was not possible to get rid of the contamination completely, then the pork should be placed in salt water for half an hour.

In order to marinate a leg well, it is necessary to make small cuts across the fibers, which cooks often fill with garlic cloves. Some hostesses nashpigovyvat slits of fat. To obtain a soft, fragrant meat with a golden crust, the pork leg is marinated first, then stewed in a multicooker tank. At the final stage, stir fry.

Onions and carrots, cut in half or quarters, fill the baked and boiled pork meat with fragrant aroma. Often the peeled onion is laid whole. Sometimes carrots with onions after preparation of the product are removed, used separately, and not with shank. But it is with their help that the dish can be cooked juicy and tasty.

Most often, housewives use spices at their discretion. Mustard flakes, all types of pepper, crushed paprika, rosemary, cumin, coriander, parsley, oregano, basil perfectly harmonize with the pork leg. Universal seasonings are well suited. Spicy pepper and garlic add spice to the dish. Garnish to the piglet cooked in a bowl of the multicooker is made separately.

Klemka stuffed with mushrooms, peeled apples, various cereals or pickles, will replace the sausage purchased in the store on any holiday table. A bone is extracted from the cooled baked product. Pork knuckle stuffed with pre-prepared stuffing. It turns out a delicious roll.

There are many interesting recipes for cooking pork leg in a slow cooker using a variety of marinades. Meat can be baked, cooked in a universal unit, make a steamed dish.

Fragrant and incredibly tasty piglet is obtained if you add soy sauce, bay leaves, pepper and sweet peas to the dish. The pork meat washed and wiped with napkins is placed in the bowl of the unit. Add the coarsely chopped carrot and the whole onion. The dish is salted, put 2 bay leaves and 6 black peppercorns in it.

The contents of the container is filled with water. The lid must be closed. Use the "Quenching" feature. An hour later, the broth along with the vegetables was poured into another bowl. Then the halves of four garlic cloves stick into the pork slots. The meat is again placed in the bowl. Pour a glass of red wine and 6 tablespoons of soy sauce. Choose the program "Baking". Bake for 30 minutes.

There is a step-by-step recipe for the preparation of knuckles, which goes well with baked potatoes.

1. Finely chop 6 garlic cloves. Mix them with lemon-scrolled lemon peel. Pour salt and half a teaspoon of ground hot pepper into the resulting mass. Add 2 tablespoons of vegetable oil. Mix thoroughly.
2. Rub the pre-treated pig with the resulting mixture. Meat is wrapped with cling film and refrigerated for 4 hours.
3. Pickled pork is placed in a multicooker container. The lid is closed.
4. Turn on the mode "Quenching" for 60 minutes.
5. Then the knuckle is turned on the other side, baked for another 30 minutes.
6. The procedure is repeated.
7. Exactly two hours will be needed for baking pork.
8. Then lift the lid. Within ten minutes browned crust in the mode of "Frying" or "Baking".

When baking pork shank in the winter, the marinade is first prepared. In a mortar, grind the salt, dried rosemary (a tablespoon) and juniper in the same proportion. Add 6 finely chopped cloves of garlic, zest and some black pepper. Then pour olive oil (2 tbsp.). Some cooks prefer to add a spoonful of honey.

A pork leg carefully rubbed on all sides is packed in a plastic bag. Cool all night. A few hours before baking, the rolls are removed from the refrigerator. Pork at room temperature without polyethylene is placed in a multicooker container.

The program "Quenching" include 5 hours. Every hour, the meat is turned over for even roasting. Then the broth is poured, and the shreds are fried using the “Frying” or “Baking” program. Chopped meat is sprinkled with hot red pepper.

Consider step by step how to prepare a baked knuckle in honey sauce with mustard.

1. First you need to cook the marinade. Mix rosemary, basil and oregano. In a tablespoon of mixed dry herbs you need to add the same amount of honey and the same mustard. Five cloves of garlic must be crushed under a press and put into the prepared mixture. Then the resulting mass is sprinkled with salt, pepper, paprika and coriander. Stir thoroughly. In a spicy mixture squeeze the juice from the half sliced ​​lemon.
2. Pre-cooked shank properly rubbed with marinade. The meat wrapped in cling film is removed to cool for several hours.
3. Marinated pork is placed in the bowl of a universal kitchen appliance. Cool water is poured from above, activating the “Quenching” function. Small knuckle is preparing for 3 hours. A large piece of meat is baked for an hour longer.
4. Then pour the broth. Set the function "Fry" for 10 minutes. In an open bowl, fry the meat from different sides until golden brown.

Pork leg in foil is easy to cook. After soaking for two hours, the meat is carefully scraped, removing dirt and dark spots. The washed and dried leg is filled with peeled garlic cloves, then roll in a mixture of salt (0.5 tbsp), black pepper (1 tsp) and dried basil (3 pinches).

Shank with the spices seasoned in it wrap foil. The bundles are kept in the refrigerator for several hours. Then put it in the bowl of the device. Bake for 150 minutes in Baking mode. The multicooker lid should be closed. The sleeve instead of foil is also great for making tasty and fragrant dishes.

The unusual taste gets pork, cooked in beer. The processed piece of pork is placed in a multicooker bowl, poured with a liter of dark beer. Add the onion, large pieces of carrot, 5 cloves of garlic, 3 cloves, 2 bay leaves, salt and black pepper. Lower the lid, use the program "Quenching" for three hours.

Chilled leg grease mass, prepared from an equal amount of honey and mustard (30 g) and two tablespoons of beer broth. When the function "Baking" is activated, the knuckle is fried on all sides.

The following is a step-by-step recipe for boiled shank.

1. The scraped and well-washed pork is placed in the bowl of the unit.
2. An onion, sliced ​​carrot, 8 black peppercorns, 3 bay leaves, a couple of pinches of herbs, 1.5 tablespoons of salt are added to the container. Some cooks put garlic cloves.
3. The contents of the bowl pour hot water (2 liters), include the mode "Quenching" for 1.5 hours.
4. If necessary, in the process of cooking shank overturn on the other side.
5. The broth is usually drained and used to prepare the aspic.
6. Onions and carrots spread on a dish with shank.
7. Ready appetizing product is served to the table with fresh herbs, French mustard or beetroot horseradish.

For the festive table, cooks offer to cook a roll.

1. Pork poured cool water. Stand 3 hours.
2. Washed, scrape the skin, eliminate excess moisture.
3. Put in a bowl multicooker.
4. Add onions and quarters of large carrots.
5. Pour on top of 3 liters of water. Lower the lid.
6. Turn on the "Soup" for 150 minutes.
7. 2 laurel peppers and 6 black pea seeds are put in broth.
8. Cook another 30 minutes.
9. Remove the bone from the cooled meat, after making a vertical incision.
10. Then chop 3 cloves of garlic, 2 bunches of parsley. 300 grams of durum cheese are rubbed on a coarse grater. Products are mixed.
11. The mixture is evenly distributed over a piece of meat, rolled into a roll.
12. Wrapped in cling film roll placed in a bowl.
13. From above do oppression of a plate of smaller diameter.
14. Cleaned to cool. In the refrigerator the dish costs at least 12 hours.

Pork must be soaked in cool water for 2-3 hours before immersion in a multicooker bowl.

Pre-six-hour marinating helps to get an appetizing, tender and juicy dish.

It is not recommended to dispose of the liquid in which the knuckle was boiled, since it makes excellent jelly.

Rosemary, basil and chopped paprika are best combined with pork shank. The choice of seasoning depends on the taste of the dish: salty, spicy, sweetish taste.

The recipe for a tasty meat shank in a slow cooker, see the video below.