Pork roast is a popular and favorite dish often found on the table of experienced housewives.
For beginners, culinary experts often instead of aromatic roast get something like a stew of meat and vegetables - the dish, though tasty and equally hearty, but still not desirable roast.
So that the dish succeeds well, does not dry out, does not burn, does not work in the form of soup, you need to not only select the right amount of ingredients, but also choose the right dishes for cooking.
Usually it is a cauldron, clay pots, stewpan, but, as it turned out, especially successful and not requiring special knowledge, it turns out roast pork and potatoes in a slow cooker. Thanks to long languishing in a sealed container, the dish really comes out very aromatic, tender and tasty.
Pork Roast - General Cooking Principles
Choose high-quality meat for roast, a perfect option would be a neck - it is quite oily and especially tender. Be sure to wash the pork before cooking, cut off the film if necessary, tendons and dry. The meat is usually cut not too large, but not into small cubes.
You can take any vegetables for roast, usually potatoes, carrots, onions, garlic. Also often put tomatoes, eggplants, zucchini, zucchini, peas and others to taste. Mushrooms are often added. All this is cleaned, washed and cut into pieces a little less than meat.
According to the classic recipe, roast requires preliminary frying of all ingredients, including vegetables, but due to the fact that you have to cook in a slow cooker, you can skip this step. Only pork itself can be roasted so that the meat is cooked simultaneously with vegetables and does not turn out harsh. But you can also fry vegetables if you wish.
You can use any oil for cooking: vegetable or cream. Vegetable is less high-calorie, but the pork roast in butter is tastier.
1. Roast pork in a slow cooker
Ingredients:
• 600 grams of pork;
• 700 grams of potatoes;
• onion;
• two carrots;
• 50 grams of ghee;
• 2-3 cloves of garlic;
• salt, ground pepper, paprika;
• bay leaves;
• chopped fresh herbs.
How to cook:
1. Melt the butter in the "Baking" mode.
2. Put the onion, chopped in half rings, into the melted butter, stirring for 7-8 minutes.
3. Rinse the pork and cut into small cubes, transfer the meat to the onion.
4. Fry, stirring occasionally, 15-20 minutes.
5. While the pork is cooked, peel and crumble all the other vegetables: potatoes - in large cubes, carrots with straws.
6. Add potatoes and carrots, chopped garlic, salt, pepper, spices and finely chopped greens to the meat.
7. Pour all the ingredients with water or meat, vegetable broth so that all products are covered.
8. Stew in the appropriate mode for 1.5 hours, adding laurel leaves in 5 minutes.
9. Serve, after mixing and taking out the bay leaves, sprinkled with fresh herbs to taste.
2. Roast with potatoes, pork and mushrooms in a slow cooker
Ingredients:
• a pound of pork;
• 300-400 grams of champignons;
• 700-800 grams of potatoes;
• red bell pepper;
• 150 grams of canned green peas;
• 2-3 cloves of garlic;
• vegetable oil;
• laurel leaves, peppers, spices, salt, herbs.
How to cook:
1. My pork, we clean all the vegetables, rinse the mushrooms.
2. We cut all the ingredients with the same, not small, but not too large cubes, chop the garlic in any convenient way.
3. In the butter preheated in a bowl, put the meat. Fry it, stirring, in the "Baking" mode for about 10 minutes.
4. Add garlic, fry for a minute, then put pepper and carrots. Mix and fry for another five minutes.
5. Put the mushrooms, continue to fry for 3-5 minutes.
6. Lastly, add potatoes, green peas, salt, spices.
7. Pour a little water, focusing on your taste.
8. Close the lid, cook, setting the mode "Extinguishing" 60 minutes.
9. A few minutes before the end of cooking, put finely chopped greens.
3. Roast pork with mushrooms in a creamy sauce in a slow cooker
Ingredients:
• 500 grams of pork;
• 500 grams of mushrooms;
• large onion;
• kilogram of potatoes;
• 100 grams of sour cream;
• 100 ml cream;
• glass of water;
• vegetable oil;
• salt, spices, bay leaves.
How to cook:
1. We wash the meat, cut into medium-sized cubes.
2. Mushrooms, if necessary, cleaned, rinsed, cut into several parts.
3. Remove the peel from the potato, cut it into bars.
4. Peel the onion and chop it into small cubes.
5. In a small bowl, mix the cream, sour cream, water and salt with spices.
6. Turn on the multicooker in the "Baking" mode.
7. First, heat the oil, then spread the meat, fry on all sides for 10 minutes.
8. Add the mushrooms. Stir frying for another 15 minutes.
9. Put the potatoes, salt a little, mix.
10. Pour all the creamy sauce.
11. Cook, stirring occasionally, 50 minutes in the same mode.
4. Roast pork with cheese in a slow cooker
Ingredients:
• kilogram of pork;
• five large potato tubers;
• two onions;
• two carrots;
• 1-2 Bulgarian sweet peppers;
• three tomatoes;
• butter;
• 230 grams of hard cheese;
• 140 grams of sour cream;
• salt, spices.
How to cook:
1. Cut the washed pork into small cubes, fry it in vegetable or olive oil for 20 minutes, setting the "Baking" mode.
2. We peel and chop all vegetables: onions - in small cubes, peppers, carrots and potatoes with slices of the same size as meat, tomatoes - slices.
3. We rub the cheese on a large segment of the grater.
4. Now, in order, lay out all the prepared ingredients, adding each layer to the fried meat: first onions, then carrots, potatoes, spices, peppers, tomatoes.
5. Pour the sour cream, mixing it with a glass of water, sprinkle with grated cheese.
6. First, cook for half an hour in the "Baking" mode, then another 40 minutes in the "Extinguishing" mode.
7. Thoroughly mix the roast before serving.
5. Roast pork with tomatoes
Ingredients:
• 1-1.2 pork;
• three onions;
• five large tomatoes;
• a pound of potatoes;
• salt, pepper, vegetable oil.
How to cook:
1. Cut pre-washed pork with portioned, not small pieces, salt. Fry in the "Baking" mode, pouring a little vegetable oil, until golden brown.
2. Add chopped onion with rings and chopped tomatoes into small slices. Stir fry for 5-6 minutes.
3. We put the coarsely chopped potatoes, salt and pepper everything, pour one and a half glasses of hot water.
4. Set the "Extinguishing" mode for 1 hour 20 minutes.
6. Roast with potatoes, pork and prunes in a slow cooker
Ingredients:
• a pound of pork;
• one onion and carrot;
• 5-6 potato tubers;
• 150 grams of pitted prunes;
• salt, spices, frying oil.
How to cook:
1. We wash the meat, cut into slices and slightly beat off to make it soft and juicy. Salt and pepper each piece of meat.
2. Rinse the prunes and pour boiling water for 10 minutes so that it softens. After again, rinse and cut into strips.
3. Pour oil into the bowl, turn on the "Baking" mode.
4. As soon as the oil “sizzles”, spread the pork, fry, stirring for about 15 minutes.
5. Add carrots and half onions grated on a large or medium grater. Fry, stirring for another 15 minutes.
6. We put peeled potatoes and prepared prunes for meat and vegetables, peeled and chopped into large cubes.
7. Pour an almost full glass of hot water, cook for one hour, switching the program to the "Extinguishing" mode.
7. Roast pork in a slow cooker with zucchini
Ingredients:
• 1 kg of pork;
• 1.5 kg of young zucchini;
• onion;
• 200 grams of sour cream;
• 50 grams of flour;
• salt pepper.
How to cook:
1. Fry the washed, dried and sliced meat in a greased multicooker bowl in the "Baking" mode for 20 minutes.
2. Add the chopped onion, fry, stirring, until the vegetable softens.
3. We put sour cream pounded with flour, salt and spices. Mix well, fry for about 6-8 minutes.
4. We put zucchini sliced in large cubes, add greens if desired.
5. Switch the multicooker to the "Extinguishing" mode, the dish will be ready in 40 minutes.
6. Serve as an independent dish or with baked, boiled potatoes.
Roast pork and potatoes in a slow cooker - tricks and tips
• The meat will be soft if it is cut across the fibers and slightly beaten before cooking.
• Mushrooms go well with pork, so you can safely add this ingredient to the roast. You can choose a product both greenhouse and forest. Mushrooms are pre-washed, cleaned if necessary.
• Do not be too zealous with spices, just put a little pinch to give a light aroma, otherwise they will kill the taste of the rest of the ingredients.
• To give the fry an even more interesting look and taste, sprinkle it a few minutes until cooked with cheese chips. Just choose solid, high-quality cheeses without any additives.
• If you do not really like boiled, stewed garlic in a dish, but you like the aroma itself, put it not at the beginning of cooking, but at the very end.
• Serve roast pork only hot, when cooled, it loses its taste. For this reason, this dish is not prepared for the future, only once.
