Traditional recipes

Pork neck in slow cooker Crock-Pot

Pork neck in slow cooker Crock-Pot

Servings: 6

Preparation time: over 120 minutes

RECIPE PREPARATION Crock-Pot slow cooker pork neck:

I sliced ​​the pork neck, placed it in the Crock-Pot 2.4 l slow cooker bowl, sprinkled salt and oil, put the lid on and set the high option for about 2 hours. After 2 hours, add the grated tomatoes and the diced potatoes and leave for about 1 hour, add salt and pepper to taste. That's about it, it's the crow's job to make good food ....


Pork ribs at Crock Pot slow cooker and browned in the oven

And not just any pork ribs, the best pork ribs I've ever tasted!
A few years ago, I had eaten some African pork ribs (so it was written on the menu), they were so tender that the meat fell off the bone. Since then I keep trying to reproduce the recipe, without getting close to the desired result.
That's until I tried to do it pork ribs at Crock Pot, so good and tender that you can't stop eating!
The Crock Pot cookware not only made my work easier, but also cooked some sensational ribs!


RECIPE PREPARATION Spring cabbage rolls in linden leaves Horse pasta in slow cooker Crock – Pot:

The meat is chopped with a knife and placed in a large bowl.

Finely chop the onion and white leek and sauté for 5-6 minutes in oil.

Add the carrot given through the small grater and the green part of the leek, sauté for another 3 minutes and add over the meat together with the rest of the ingredients.

The leaves are left for a minute in boiling water, then removed and placed in a bowl with cold water. It is left to drain.

Form the sauerkraut and place it in the ceramic bowl in which 2-3 tablespoons of oil have been previously added. The sarmales are formed and placed until the composition is finished.

Add a sprig of thyme and pour a cup of borscht, then fill with water until the sarmales are covered.


Pulled pork at slow cooker (the easiest way to cook something like this)

I recently posted on Instagram Stories a recipe for pork chop cooked for 8 hours in a slow cooker until the meat comes off the bone by itself. I saw good reactions, so here it is on the blog.

First of all, this is just another recipe to prepare pulled pork in a slow cooker. I previously wrote how to cook in the oven, but the truth is that the slow cooker is much easier to prepare, it even comes out better because it stays in the pot and a wonderful sauce in which to mix the meat at the end.

Below I use a pork chop because I wanted to experiment with it. I wanted to see if I could cook the meat slowly, but keep the crispy crust, so first I put the whole crust in the oven at 250 degrees, until the crust became the way I wanted it. Then I put it in the slow cooker, but the experiment failed, the mouse became soft again. Therefore, there is no need to use ciolan for the recipe below, nor to pre-cook it in the oven or frying pan, pork leg or shoulder are still the most suitable, put them directly raw in the slow cooker.

vegetables: I made a more complex sauce than usual. I put there two sliced ​​apples, a diced tomato, two sliced ​​onions, a carrot cut as small as possible, a box of mushrooms already cut (Mega's 365 mark) and a box of mashed tomato sauce, something organic taken from Lidl when they had Bio Week.

SPICES: the slow cooker fades the flavors of the spices (it seems to me), so put twice as much as you would be tempted. I put rosemary powder, paprika, salt, pepper, oregano, chopped basil, some Indian chili spice that is quick to grind in torments and garlic powder.

I mixed them all, made a hole in the center and put meat there. The slow cooker was set to 8 hours high. The result was a very cool sauce with meat juices, lard and vegetables that became very soft and even crumbled.


The meat came out so soft that I took the bones out of it without any effort. Since we used ciolan, we first had to remove the mouse from there and other forms of fat, but if you use leg or shoulder it is not the case for this step. Then I mixed the meat with the vegetable sauce, resulting in a perfect mixture of pulled pork. We ate it with our coleslaw salad, our new secret passion. It also goes in buns, it has Mega Image from time to time some suitable burgers, in red color, and at Auchan you can find a very good potato bread.




Pulled pork usually involves only slow and long cooked meat until it becomes very soft, but on this occasion I found that it is better if we mix it with a few vegetables and the sauce obtained in this way. Cut mushrooms, in particular, were welcome next time put and corn.

I have a 5 liter Crock Pot slow cooker, you can find it at eMAG and Crock Pot Romania. If you want one, it would be a good idea to wait for Black Friday, there are always offers for such a thing. You can take a smaller one, the big ones are good for large families or if you want a large piece of meat to fit inside.

If you want baked ciolan, with crispy rinds and soft meat, I have something like that. Ideally it should look like the one below, photographed and eaten recently in Berlin. And if you ever have the opportunity to buy a suckling piglet, do not hesitate, it is better in all respects.


Pork neck in slow cooker

If you are looking for a simple and quick recipe for slow cooker, I highly recommend this option. You can put the meat in the slow cooker in the morning, and at dinner time you will have the most flavorful and softest meat possible.

ingredients
a piece of pork neck (but you can use any other piece & # 8211 shoulder or chop)
3-5 cloves of garlic
2-3 sprigs of fresh rosemary
2-3 bay leaves
a tablespoon of peppercorns
1 teaspoon salt
1/2 cup of wine

I kept the temperature on High for about 8 hours. After this time, the meat was very soft, it actually broke with a fork, being juicy and flavorful.
This recipe is a basic one, but one that must be tried if you have a slow cooker.
Of course, you can use the same ingredients for a roast in the oven, in a yena or clay pot, covered in a small saucepan for at least 2 hours.


Apple and quince breaded cutlet at Slow Cooker Crock Pot 4.7 L Digital

Autumn has settled comfortably, temperatures have dropped, so it's time to complete the collection of seasonal recipes with the best pork chop recipe breaded with apples and quince. The scent and taste of these autumn fruits bring flavor to the slowly cooked pork chop, with the help of the Crow-Pot 4.7 l Digital Slow Cooker.

In October we celebrate #Crocktober, so I take the opportunity to show you how easy it is to cook with this appliance and what a delicious recipe I made with it.

Pork chop breaded with apples and quince it came out tender, without being dry and bland, as can happen if it is usually cooked in the oven. The recipe can also be prepared for Christmas, so keep in mind if you keep the oven busy with cakes, cakes or sarmale.

Slow Cooker Crock-Pot 4.7 l digital cooks slowly, but brings out the best in every dish. The effort made to make pork chop breaded with apples and quince is minimal. I needed a little time to cut the vegetables and fruits, to bread the meat and to put everything in the bowl of the appliance. Such an appliance will not overheat the meat, there is no risk of burning, and the flavors will blend perfectly.

The part I like the most is that I don't have to wash the oven, the tray, possibly another pan at the end.

I'm a real fan of cooking at Slow Cooker Crock Pot. I recently convinced a friend to buy one. Besides the fact that in this way she will have more time to sit with the little girl while the appliance is cooking for the family, there is no risk that the little one will burn or burn, the appliance does not emit steam / water vapor during the process. cooking.

My pork chop breaded with apples and quince can be eaten the next day, it is just as good. If it is cut into thin slices it can be turned into a sandwich for the school package.

I chose to turn cooked vegetables and fruits at the same time as meat into a delicious sauce.

The garnish on the first day was made from natural potatoes with butter and greens, but the next day my son wanted a mashed potato.

Now I leave you to see the list of ingredients and how to prepare the breaded pork chop with apples and quince at Slow Cooker Crock Pot 4.7l Digital:

INGREDIENT:

1 pc. pork chop & # 8211 2kg

a few sprigs of thyme

I cut the pork chop at a distance of 1 cm, so that the recesses reach about half the height of the piece of meat.

The slices of the previously washed fruit, I dipped them in a bowl with water and lemon juice to prevent oxidation, then I put them in the slits made in the piece of meat alternating fruits (and colors).

I cleaned the onion and the carrot, washed them and cut them. Julien chopped onions and sliced ​​carrots were the first ones I put in the Crock-Pot bowl.

I tied the breaded chop with apples and quince with a food string, then I put it in the bowl. Next to it I arranged the rest of the fruits, after I dipped them in lemon water.

I sprinkled salt, pepper, cinnamon, I added a clove of garlic and thyme. I poured the wine and cold soup.

I set the Crock-Pot to HIGH cooking mode for a period of 4 hours. I put the lid on and let it cook in my place.

During this time I went to the market to make potatoes and dill, I came home, I boiled them and I mixed them with butter, salt and finely chopped dill.

The garnish was ready just as the Crock-Pot switched to keeping food warm.

Here's how appetizing the pork chop breaded with apples and quince is.

For other simple and delicious recipes I invite you to see my recipes in the video version. I hope you subscribe to my channel, where I will soon come with Slow Cooker Crock Pot recipes.


Baked veal neck or slow / multicooker

Cooked over low heat for a few hours, the veal neck is a delight and can be served both hot and cold. It is very suitable for the main course, but you can also put it in thinly sliced ​​sandwiches, with lettuce leaves, a little mayonnaise or butter, mustard, pickles and whatever you want. For me, the main reason I often make this recipe is the children's school package.

I also prepare it sous vide, the recipe here & # 8211 Calf neck vacuum .

Ingredient:

  • 1 kg rolled veal neck
  • 200-300 ml dry or semi-dry white wine
  • optional, a half an ice cube
  • salt pepper
  • rosemary, oregano, sage, paprika
  • 1 tablespoon olive oil, 1 tablespoon butter

Optionally, if you have time, marinate the meat in wine, adding salt, pepper and other spices. Leave for at least 2-3 hours, preferably overnight. Up to 24 hours if you do not hurry. During this time, turn the meat on all sides.

Given the approximately cylindrical shape of the meat, it is easiest to marinate the meat in a ziplock bag, after removing as much air as possible. This way, the meat will be covered by the marinade more easily than in a bowl, especially since we do not have a large amount of liquid.

After the marinating period, remove the meat, dab it with a kitchen towel.

If not marinated, sprinkle salt, pepper and other spices on the entire surface of the meat. To adhere better, we can grease the meat with a little oil.

We prepare a pan and brown the meat on all sides, quickly, over high heat, with a little oil and butter. Enough to catch a colorful crust.

Pour the juice and place the meat either in the multicooker / slowcooker bowl or in an oven tray.

For the slow cooker, it is kept first on the high function for about 2 hours, then another 4-6 hours on low.

For multicooker under pressure, the function meat 1.5 hours.

You can then brown the meat in the oven at 160º C with the sauce. The sauce will decrease and will pleasantly accompany the steak. If it is too much, you can reduce it on the stove, in a pan, until it thickens. Of course you can add other flavors, spices, wine, thickeners if you want.

In the oven version, cover the tray with aluminum foil or baking paper, if you use a yena dish, use the lid as well.

Keep the pot covered for the first 2 hours, at 160º C, then remove the lid and let it brown for another 1/2 & # 8211 1 hour.

During this time, we pour the juice from the bowl over the meat from time to time and we can turn it on the other side.

Remove from the oven and let the meat rest for about 20-30 minutes. However, it will cut more easily when it is not hot.