The second dishes with pork are always a tasty and aromatic addition to any side dish. Pork in a slow cooker is prepared quickly and easily. The meat is always juicy, as it languishes in its own juice. The pork blade is juicy, not too fat. You can cook it with a whole piece with a bone or cut meat into pieces.

Pork blade entirely in a slow cooker - a simple recipe

Multicar is such a universal technique that you can both extinguish meat in it and bake and even fry. For this recipe, take fresh meat. It will turn out the most fragrant and juicy. Frozen pieces are dry when baking, since the broth is not used.

Ingredients for cooking meat:

• pork blade - 0.7 kg.;
• black and red pepper ground - to taste;
• coriander seeds - to taste;
• salt - 1 tsp;
• garlic slices - 2 pcs.

How to cook pork spatula in a slow cooker:

1. You will have very little time to prepare meat. Inspect the meat, cut the film and be sure to dry with paper towels. So spices will pester to the surface, and during the baking you get a fragrant crust.
2. Grate the shoulder blade with salt, while rub the crystals into the meat. Mix the rest of the spices on the saucer and apply them to pork. Clean the garlic, cut with slices. Make small cuts on the meat and put garlic in them.
3. Turn the foil into 2 layers, wrap the shoulder blade into it. Try not to tightly place the foil to the surface of the piece. This will allow hot pair to circulate around the meat during cooking. Leave the pork for about an hour. Put it in the refrigerator for this time.
4. It is necessary to cook meat in the "baking" mode for 50 minutes. After choosing the function, transfer the scapula into the multicooker bowl, close the lid. After the signal, leave meat in foil For 10-15 minutes to cool. Then gently expand and cut. The juice that remained after cooking, use for the side dish as gravy. Baked meat is suitable for mustard and horseradish.

Pork blade entirely with tomato sauce in a slow cooker

When baking in foil or pork on a pork blade, there is no crunchy crust. To get it, cook meat without additional shells. In general, the spatula can be baked with vegetables to get a delicious gravy. Be sure to add onions and tomatoes. They will allow you to preserve juiciness inside the meat.

You will need such recipe ingredients:

• pork shovel part - 700 g.;
• tomatoes - 0.4 kg.;
• onions and carrots raw - 1 pc.;
• parsley - to taste;
• garlic cloves - 3 pcs .;
• crushed coriander, ginger - to taste;
• ground black pepper - to taste;
• olive oil - 30 g.

Method of preparing pork in a slow cooker:

1. Rinse the shoulder blade in cold water, put on a cutting board and cut the film. Then dry the surface of the meat with napkins. The meat should be dry so that spices evenly cover it.
2. In a separate plate, mix ground pepper, ginger and coriander. Do not use salt in the marinade, as it pulls moisture from meat, from which it will quickly become dry. Grate the seasoning with a mixture of pork, close the container and send it to the refrigerator. The shoulder blade should pickle 40-60 minutes.
3. In the meantime, do vegetables. Wash the carrots, remove the peel from it and cut into strips. Peel the onion, chop in half rings. Tomatoes will be used as a sauce, so pre -remove the skin from them. You can quickly do this with boiling water. Dear the fruits in it for a few seconds, then slightly pry the skin. Cut the pulp of tomatoes with a small cube.
4. To give the sauce a rich aroma, fried the vegetables first. Use the frying multicooker mode for this with an open lid. The Baking option is also suitable. Pour olive oil or sunflower into multichan, heat.
5. First cook onions for 5 minutes, then add the carrots and fry for another 7 minutes. At the same time, constantly stir the ingredients. So they will not pester and fry evenly. After that, load tomatoes into the bowl. They should be fried with vegetables for about 10 minutes so that the gravy acquires a homogeneous consistency and thickened slightly.
6. Remove the meat from the refrigerator, let it warm up and transfer it to the bowl. The slow cooker must be rearranged on the “Baking” option. Automatically, you will have time for 40 minutes. Cook the shoulder blade first for 20 minutes, then open the lid and turn the piece to the other side.
7. During the preparation of meat, wash the greens, give excess fluid to drain and chop with a knife. Clotes of garlic should be cleaned, passed through the press. Add a mixture of greens with garlic to the multicooker bowl 5-7 minutes before the end of the baking. At the same time, salt the dish. Give the finished dish to relax and serve with a salad of vegetables.
8. According to this recipe, a baked crust and saturated tomato sauce are formed on your meat. If you rearrange the mode from the "baking" to "extinguishing", then you will get soft and juicy porkbut only without crust. In this case, do not forget to increase the cooking time to 1 hour.

Pork spatula in a multicooker for a couple

Although the pork does not apply to dietary meat, it can be made soft, juicy and without a crust while steaming. At the same time, you can boil potatoes that are soaked in juices from the shoulder blade. Do not assume that steam meat tasteless and fresh. To saturate the aroma of pork will allow you to spices and mustard with sour cream.

Recipe products for 3 portions:

• the scapular part of the pork is 0.7 kg.;
• mustard sauce - 2 tbsp. l.;
• sour cream of any percentage of fat content - 50 g.;
• raw potatoes average - 5 pcs.;
• onion - to taste;
• garlic - to taste;
• a mixture of seasoning for pork and salt is to taste.

How to cook a spatula for steam with potatoes:

1. For the recipe, take the scapular part of the pork. Rinse the meat and be sure to dry, cut the film, leave the fat. Gently cut the shoulder blade into flat slides. First cut the bone, then cut the meat. Do not make pieces too thin, otherwise moisture will quickly come out of the meat and it will become dry.
2. Back each piece with a kitchen hammer. Make it with light movements. Pork should be thicker than chopping. Mix mustard with spices and rub the meat from all sides. Put the pieces to the container for steaming. Try to have pork in a row for uniform shedding.
3. Peel the potatoes, cut into large parts. Since the shoulder blade will be prepared for a long time, the potatoes can quickly boil. Large parts of the vegetable will retain the shape during prolonged cooking. Pour the pieces with cold water, leave for 15 minutes to secrete excess starch.
4. Pour peelled or boiled water into the multicooker bowl. Its number will depend on the model of your multicooker. Look in the instructions for the technique how much fluid is needed for 1 hour and 10 minutes of cooking. This is usually 1 liter of water.
5. Put the washed potatoes into the water, salt. On top of Multichashi, install a tray with steamed meat. Close the lid, set the option “steaming”, set the time for 60 minutes. The vapor valve do not forget to open. Click Start.
6. After the multicooker signal, open the lid, take out the container. On a saucer, mix sour cream with salt and chopped garlic. Rub the meat with the mixture, put again in the tray, which put back on the bowl. Cook pork for another 10 minutes with a cover closed.
7. After cooking meat, drain water from potatoes. It is not necessary to add butter to it, since the vegetable was nourished with spatulas and juice. For the supply, sprinkle with pork on top with green onions, which is cut in advance with rings.

Pork blade with pieces with dried fruits in a slow cooker

Pork to taste well combined with dried fruits, especially with prunes and dried apricots. When they are added, the meat acquires an original taste. In this recipe, it is important to choose the right spices and vegetables in order not to interrupt the main taste from dried fruits.

Take the recipe for the following ingredients:

• pork meat scapula - 1.4 kg.;
• carrot fruits - 2 pcs.;
• bulgarian yellow pepper - 2 pcs.;
• prunes and kuraga - 200 g.;
• soy sauce is classic - 6 tbsp. l.;
• vegetable oil or olive - 3 tbsp. l.;
• salt, paprika and coriander - to taste;
• warm water - 3 multicas.

A step -by -step recipe for making a blade with dried fruits:

1. Put the meat in cold water for 5-7 minutes, then remove and dry. Be sure to cut the film. Cut the shoulder blade in large parts, transfer to a deep container, add spices (without salt). Mix your hands pork With seasonings, set aside.
2. Pour the dried apricots with prunes with hot water, after 10 minutes drain the liquid, and put the fruits on the kitchen towel. After drying, cut the dried fruits in half. Too smallly do not grind them, otherwise they will acquire the consistency of mashed potatoes during the extinguishing.
3. Cut the purified carrots into strips or rings. At the pepper, cut the membranes with seeds and also chop in stripes. Lubricate the bottom of the bowl with oil, transfer meat with vegetables into it.
4. Pour soy sauce into boiled water, mix thoroughly and pour into the multicash. Add salt. But follow its quantity, since soy sauce is salted to taste. Close the slow cooker, turn on the "extinguishing" mode. Cooking a pork shoulder blade needs to be 1.5 hours. Then let stand with a closed lid and serve with potatoes and fresh cucumber.

Pork blade with creamy sauce in a slow cooker

You can soften the taste of pork using cream. With this ingredient, the goulash acquires a creamy taste, each piece of which melts in the mouth. Use cream with low fat content, since the meat itself is fat. The usual onions will help you preserve the juiciness of the scapula, and flour will create a crunchy crust.

Products for cooking a shoulder blade with creamy sauce:

• pork cooled spatula - 0.8 kg.;
• large onion - 2 kg.;
• cream with low % fat - 200 ml.;
• warm purified water - 2 multistakan;
• any flour - 2 tbsp. l.;
• salt, coriander and paprika to taste;
• olive oil - how much is required.

How to put out pork in a slow cooker with cream:

1. Prepare the meat in the usual way. Wash the piece, dry, cut the film. Cut the pork into small pieces. Grind the peeled onions in half rings. Pour olive or sunflower oil into Multichash and heat on the functions of the multicooker "Frying".
2. Pour the flour on a small plate, add salt with spices. Run each piece of pork in the mixture and fry in a slow cooker until a golden surface is obtained, about 7-10 minutes. During cooking, often turn over so that it is uniformly fried.
3. Add the onion to the pork, prepare it for the “Frying” option for 7 minutes. During this time, often mix the ingredients in the bowl. Switch the technique to the “Extinguishing” function. Mix the water with cream, pour into the multichan. It should be warm, but do not use boiling water. Otherwise, the cream will curl up.
4. Also do not pour the liquid in a cold state. The bowl remains preheated, and such a liquid can damage its surface. Cook the pork for 60 minutes, then leave on the "Auto -GOT" for another 10 minutes.

Pork blade with pineapples in a slow cooker

Exotic fruits can complement the taste of not only chicken, but also pork. Experienced housewives prefer to use the spatular part of the meat for cooking, since it is moderately fat. A multicooker will always help to speed up the process of extinguishing or baking. In addition, the meat in it is juicy, because moisture circulates inside the bowl and remains in it throughout the entire cooking process.

Ingredients on the list for the recipe:

• pork chilled scapula - 0.7 kg.;
• large onions - 2 pcs.;
• fresh pineapple - 0.5 pcs.;
• butter - 50 g.;
• olive or sunflower oil - 2 tbsp. l.;
• ground black pepper, ginger and salt - to taste.

A step -by -step recipe for cooking meat in a slow cooker:

1. Rinse the shoulder blade, but only with cold water so as not to spoil the fibers of the meat. Then get wet the surface of the piece with paper towels, remove the film. The fat should be left, it will gradually melt during cooking, so the meat will remain juicy.
2. Cut the pork with layers, slightly beat off. Work with a kitchen hammer carefully so as not to break the meat. Mix black pepper with a ground ginger and rub well with each piece of scapula. Put aside for pickling until you are preparing other ingredients.
3. Clean the whole pineapple, be sure to remove the core of the fetus. It is too fibrous and during cooking can ruin the texture of the dish. Cut the flesh of the fruit with a cube. Peel the onions, cut in half and chop in half rings.
4. Turn on the multicooker on the “Baking” function for 1 hour. Pour the oil to the bottom of the multichanes. When it warms up, load the onion and cook it for 7 minutes. During this time, constantly stir the onion and leave the lid of the multicooker open.
5. Alternating layers, put the beaten pieces of pork with pineapple into the bowl. Put the butter on top right and close the slow cooker. After 20 minutes, turn the meat with pineapples. Bake the dish to the sound signal. It is necessary to serve a shoulder blade with fruits immediately after cooking, otherwise the crust on pieces of meat will quickly become wet.

Pork blade with orange sauce in a slow cooker

The gravy for meat can be not only creamy or tomato. You can emphasize the aroma of pork using citrus fruits, for example, orange. Such a dish is well suited for the festive table and many will like it for its original taste.

For 6 servings you will need so many ingredients:

• pork meat scapular part - 1.5 kg.;
• medium orange - 2 pcs.;
• dry wine of white - 150 ml.;
• potato starch - 3 tbsp. l.;
• olive oil - for frying;
• ground cloves, pepper and salt - to taste.

The process of making pork with oranges in a slow cooker:

1. First you need to prepare a meat sauce. Pour the oranges with boiling water, let cool slightly, wipe the dry towel dry. Using a fine grater, remove the zest from two fruits. Cut the fruits in half and squeeze the juice. Strain it through a sieve so that the seeds do not get and add to the zest.
2. Measure the wine, pour to the juice. Put the container on the fire and boil the sauce to the required density. In a separate container, dilute the starch, add it to the sauce with spices and mix thoroughly. Boil another 5-7 minutes, stirring constantly.
3. Wash the pork in cold water, cut the film and dry. Cut the shoulder blade in large pieces, you will not need a bone for the recipe. Warm up for the "Frying" function or select the "Baking" option. Put the meat into hot oil and fry it from all sides until the crust appears when the lid is open (7-15 minutes, depending on the size of the pieces).
4. Pour the cooked sauce to the meat, switch the mode in the multicooker menu for “extinguishing”, set the time for 30 minutes. Close the lid and press the "Start". You can serve the dish to the table immediately after cooking.

Pork spatula in a slow cooker will always turn out juicy and fragrant if you adhere to the technology of cooking and use the specified amount of spices. Enjoy your meal!

Pork spatula in a slow cooker under mustard sauce, video: