If you try a real stew, then fall in love with this dish once and for all. Unfortunately, almost the entire assortment of stews offered by stores does not even half a compliance with the tenderness and magical taste that real stew canned meat can boast. Fortunately, you can easily cook it with your own hands, especially if there is a slow cooker in the farm. A stew from pork in a slow cooker is always so tender that it literally melts in the mouth, and in this article we will tell you how to cook it.

Pork stew in a slow cooker

Let's start, perhaps, with the simplest recipe that underlies all other ways to make pork stew in a slow cooker. You can change the taste of the dish at your discretion, adding certain ingredients, however, even if you prepare such a “ordinary” pork stew in a slow cooker, you can conquer the hearts of even the most fastidious gourmets.

For preparation, you will need:

• pork without bone - 2 kg;
• black pepper (peas)-10-14 pcs;
• salt - to taste;
• bay leaf - 2 pcs.

In the process of extinguishing, the meat is very much lost in volume, so from 2 kg of raw pork it will turn a little less than 1 kg of stew.

Cooking pork stew in a slow cooker is easier:

1. Rinse the meat in cold water and dry with paper towels.
2. Cut pork into medium -sized cubes. It is important that they are approximately the same, otherwise those that are smaller will prepare faster than larger ones, and the consistency of the stew will turn out not so tender.
3. Remove the veins and film from meat.
4. Put pork into a multicooker pan. Sunflower oil or fat should not be added, since the pork is already fat and with temperature treatment will allocate a sufficient amount of moisture, so that water can also be refused.
5. Install the “Extinguishing” program and put on a timer of 5 hours.
6. After the sound signal, sprinkle the meat with salt, add black pepper and bay leaf. Mount the ingredients as follows so that the spices are evenly distributed, lower the lid and leave a pork stew in a multicooker on a “heating” so that it does not cool.
7. At this time, prepare sterile jars if you are going to store stew for longer than 2-3 months. But usually such a delicious dish is possible to stretch only for a week or two, and if this is just your case, then it is not necessary to sterilize the banks-you can simply wash and dry them thoroughly.
8. Lay out pork stew in a slow cooker in banks, spill evenly with a fragrant broth, not adding to the neck of the jar of 2-3 cm. Without waiting for the banks to cool, close them with iron lids (also sterilized) and put them in a warm place until completely cool.

Useful advice: after such long extinguishing, all the details of the multicooker will smell of pork. The aroma, of course, is pleasant, but it will interrupt the smell of other dishes that you will cook in the future. To neutralize it, pour a liter of cold water into a pot of multicooker and lower the half of the lemon there. Put on "cooking" for 15 minutes. After this procedure, the slow cooker will completely get rid of any odors.

Fragrant stew from pork in a slow cooker

If you are lucky to find an inexpensive high -quality pork, or relatives from the village handed over a generous parcel after a pig, be sure to prepare a stew according to this recipe. By the way, it is suitable not only for pork, but also for any other meat and even chicken. You can also combine different types of meat, for example, pork and beef or chicken and turkey - it will also turn out very tasty.

To prepare a delicious fragrant pork stew in a slow cooker, you will need:

• pork - 2 kg;
• salt - 1.5 tbsp. l.;
• mayran - 1/3 tsp;
• bay leaf - 4 pcs;
• a mixture of peppers with peas - 1 tsp.

Step -by -step preparation of pork stew in a slow cooker:

1. Wash the pork thoroughly and dry with paper towels.
2. Cut the meat in small cubes of equal sizes and lay them in a multicier pan.
3. Salt, add spices and herbs, mix properly.
4. Install the “Extinguishing” program, put on the timer for 6 hours, lower the lid and do your business. What is convenient for this dish is that there is practically nothing from you, and you can put the meat stew for the night, and in the morning you already get a ready -made aromatic dish.
5. Sterminal glass jars and lids.
6. After the sound signal, change the program for a pair of cooking and bring pork stew in a multicooker to a boil.
7. Turn off the slow cooker and put the meat into jars.
8. Pour the remaining broth and roll up with lids.

You can store such stew from pork in a slow cooker in the refrigerator or in the cellar. After cooling, it will freeze, and the juice will turn into elastic jelly. Even one tablespoon of this jelly made of concentrated meat juice is enough to give any meat broth a marvelous spicy aroma and fake.

Pork stew in a multicooker with rosemary

Many people love stew, but they do not risk buying it in stores, because this undertaking is akin to a walk around the minefield with blindfolded eyes. Neither eminent brands, nor high cost, nor tips of acquaintances can serve as a guarantee that you will come across high -quality stew from real meat, and not offal and fat. Therefore, we suggest not to create problems for ourselves, but to cook pork stew in a multicooker yourself, especially since it is completely easy!

To prepare a half liter jar of stew, the following products will be needed:

• pork without bone - 1.5 kg;
• rosemary - 0.5 tsp;
• bay leaf - 2 pcs;
• salt is to taste.

If you want to get more stews, increase the amount of raw meat and seasonings accordingly, taking into account that 1 kg of pork is twice.

How to make pork stew in a slow cooker:

1. Rinse the meat in cold water, dry and cut in equal cubes of small sizes.
2. Put the meat in a slow cooker and put on “extinguishing” for 7 hours. You do not need to add water, since pork itself is fat and juicy. If you add water, the broth when cooling will not turn into jelly and it will turn out not so concentrated and aromatic. By the way, the extinguishing time depends on the quality of the meat. If you came across a hard pork, simmer it for 7 hours, and if you are lucky to buy delicate meat, 5-6 hours will be enough.
3. Lower the multicooker lid and leave the meat to stew for 3-4 hours. Do not open the lid too often so as not to let out the evaporated moisture (future fat broth). If after the indicated time all the broth has evaporated, add a small amount of hot water, otherwise the dish can burn. But most often this happens with beef, since it, unlike pork, is very little fat.
4. An hour before readiness, add all spices and herbs to the potted pot, mix, lower the lid and cook to the signal.
5. Before shifting pork stew in a slow cooker in a jar, check it for salt and crush it if necessary.

A properly prepared homemade stew should have a pleasant brownish tint. Put it in a jar, tamp it well and pour a bold broth.

Pork stew with onions in a slow cooker

If you are “lucky” at least once to purchase a poor -quality stew in the store, you know that in a side dish or soup it is ugly blurred by a fat spot and, to put it mildly, does not help improve the taste of the dish. Everything that reminds of stew in such a dinner is limited to aroma, but the fat film and incomprehensible meat are brought to unpleasant thoughts. With a pork stew in a slow cooker, this will never happen, so it’s better not to play a gastronomic “Russian roulette”, but to buy high -quality meat and put it on your own.

What you need to make pork stew in a slow cooker:

• pork - 1.5 kg;
• onions - 2 pcs;
• bay leaf - 4 pcs;
• fragrant pepper - 6 pcs;
• black ground pepper - to taste;
• salt - to taste;
• water - 0.5 l.

Please note that this recipe uses water. It allows you to get a larger amount of aromatic broth, albeit not as concentrated as in previous cases.

How to make pork stew in a slow cooker:

1. Rinse and dry the meat, cut it with small cubes with a side of about 3 cm.
2. Put pork into a multicooker pan.
3. Peel the onion from the husk and chop largely, add to the meat.
4. Season pork with onions, add spices and mix.
5. Find the required amount of water into the pan and put the “extinguishing” mode for 5 hours.

After the signal, pork stew in a slow cooker can be served with a side dish on a table or transferred to a jar, pour hot broth and roll up. If you are not going to store it in reserve for a long time, close the jar with a plastic lid and use it for a week.

Pork stew in a slow cooker

Pork stew in a slow cooker can be made not only of meat without bone, but also from pork head. This recipe for those who like to enjoy both the ball and cartilage. The preparation is very simple, and the result will exceed all expectations. In addition, the cost of such stew will turn out much lower than purely meat, so you will also save.

Prepare the following products:

• pork head - 5 kg;
• salt - 3 tbsp. l.;
• fragrant pepper - 12 pcs;
• bay leaf - 4 pcs;
• black ground pepper - 1 tsp;
• water;
• garlic - 4 teeth;
• onions - 2 pcs.

The recipe is suitable for large multicoars with a spacious bowl of at least 5 liters. In order for pork stew in the slow cooker to get the most tasty and delicate as possible, use only fresh meat, but in no case defrosted.

Step -by -step preparation of pork stew in a slow cooker:

1. Wash the pork head, clean and cut into several parts, soak in warm water for 40 minutes.
2. Remove the skin, separate your ears and cut everything smaller to fit all parts into a multicier pan. If it is not placed, you can stretch the preparation by 2 times. Do not leave your eyes! They must be removed, otherwise the dish can be bitter.
3. Pour water into the bowl so that it covers the meat.
4. Set the “cook” mode, bring the water to a boil, leave to boil for 10 minutes, and then drain all the contents of the pan into a clean sink.
5. Rinse all pieces in running water thoroughly, again transfer them to the pan and pour fresh water.
6. Remove the husk from the onion, leaving the upper and lower ends of the bulb with unstable - so it will not fall apart during cooking. Put the bulbs in the pan, put the “Extinguishing” mode for 4 hours.
7. 1 hour before the end of the program, take out the bulbs, salt the contents of the multicooker, season with pepper and put a bay leaf.
8. After the signal, take the pork and put on a plate for cooling.
9. Strain the broth and let him cool a little.
10. When the pork becomes so hot, sort it out, separating the meat and cartilage from the bones and lived. Put the lavrushka, then grind all the edible pieces with your hands.
11. Clean the garlic and grate on a fine grater.
12. Mix stew with garlic, season with black pepper and, if necessary, crush.
13. Lay out the stew on sterilized jars, filling them not to the end (leave about 3 cm to the neck). Tamp the meat and pour it with a broth, not reaching 1 cm to the top.
14. Wash the potted pot, put a waffle clean towel on the day and put jars on it. Pour water into the pan so that it does not reach 1.5-2 cm to the neck of the cans, put the “welcome for steam” and boil for 30 minutes.
15. Remove the jars and roll up with iron lids. By the way, the lids can be sterilized with banks.

Such a stew will be stored for a long time, unless, of course, there is enough excerpts not to eat everything at once. The dish will perfectly complement any side dish, it will get fragrant gravy and hearty soups.

A stew made of pork in a slow cooker is good not only with ease of cooking, but also by the fact that a large amount of fat is released from the meat, and the more fat, the longer the product can be stored. It can be used instead of sunflower oil for frying products.

Useful advice: so that the metal covers do not rust from the back, lubricate them with fat from stew before rolling.

Pork stew in a slow cooker: video