Simple pork knuckle dishes in a slow cooker. Delicious pork knuckle in a slow cooker: step-by-step recipe with photos

Pork knuckle in a slow cooker is quite hearty and high-calorie dish. It is perfect not only for festive table, but also for a cozy family lunch or dinner. Properly selected meat is the secret to a successfully prepared dish. The meat should be young and slightly fatty. It is advisable to select a small size knuckle. Otherwise, the meat may simply not fit in the slow cooker or will be tough and not fully cooked.

There are many ways to cook pork knuckle. But only in a slow cooker does the meat perfectly absorb everything additional ingredients and becomes incredibly tasty. In addition, by cooking in this way, housewives save their time and spend a minimum of effort. Recipes for preparing this dish in a slow cooker are very diverse. Below are the most popular ones.

Pork knuckle in a slow cooker will be very soft and tender. The meat easily separates from the bone and melts in your mouth. Making a classic shank is easy and simple. The main thing is to follow the step-by-step instructions.

Ingredients:

pork knuckle— 1.6 kg;
lemon - half;
dried rosemary - 2 tsp;
garlic - 2 heads;
salt - 2 tsp;
olive oil - 2 tbsp. l.;
black ground pepper- 0.5 tsp;
ground red pepper - 0.5 tsp;
water - 120 ml.

Cooking method:

Wash and clean the knuckle well.
Chop the lemon and garlic with a knife or in a blender and transfer to a bowl.
Add salt, pepper, rosemary and olive oil there. Mix everything.
All ready mass Rub the knuckle all over. Then wrap it in cling film and remove to marinate for 1.5 hours.
As soon as the pork is marinated, place it in the multicooker bowl, first removing the film. Add water there too.
Close the lid and turn on the “Extinguishing” mode. Cooking time will be 3 hours.
Readiness can be determined with a knife. Just pierce the meat with it, and if the juice comes out clear, it's ready.

Baked pork knuckle in a slow cooker

It doesn’t matter whether you cook in the oven or in a slow cooker, the recipe for baking remains the same. But the shank baked in a slow cooker will be much browner and with a crispier crust. It is prepared just as easily as in classic recipe. Before baking the shank, you must first simmer it so that the meat is better cooked.

Ingredients:

meat on the bone - 2 kg;
carrots (medium size) - 1 pc.;
onion - 1 pc.;
red wine - 1 small glass;
garlic - 4 cloves;
soy sauce- 10 tsp;
black pepper - 12 peas;
Bay leaf- 1 PC.;
salt - 3 tsp;
water - 230 ml.

Preparation:

Rinse the meat, removing excess skin, and place in the multicooker bowl.
Place onions and carrots on top of it. They need to be chopped coarsely.
Then add salt, spices and water.
Close the lid and set the “Extinguishing” program for 50 minutes.
After the signal, remove the meat from the bowl. The broth and vegetables will no longer be needed; they can be left for making soup.
Coat the cooled pork with garlic and place in an empty multicooker bowl. Add soy sauce and wine there and cover with a lid. Set the “Baking” mode and cook for another 40 minutes. The meat must be turned over once during cooking.

Fragrant knuckle in beer

Cooking pork knuckle in a slow cooker is very easy and simple.

With beer, this delicacy becomes even tastier and more aromatic. The meat absorbs the drink, which is why the pork tastes bitter.

Ingredients:

knuckle - 900 g;
garlic - 3 cloves;
onion - 300 g;
dark beer - 800 ml;
carrots - 1 pc.;
honey - 1 tbsp. l.;
mustard - 1.5 tsp;
bay leaf - 2 pcs.;
cumin - to taste;
salt - 1 tbsp. l.;
ground black pepper - 2 tsp.

Cooking method:

Keep the pork in water for 2 hours and remove all excess.
Then place it in the equipment container and fill it with beer.
Put onions, garlic, carrots and spices there. Vegetables should be chopped coarsely.
Set the multicooker to the “Baking” mode and cook until the beer boils.
Then change the program to “Stew” and leave the meat for another 3 hours.
As soon as the signal sounds, while the shank is hot, rub it with honey, mustard and broth and set to cook for 30 minutes in the “Baking” mode.

Pork knuckle roll

On the festive table there is such a dish in the form cold snack It will look very elegant.

Ingredients:

water - 2 l;
black peppercorns - 6 pcs.;
meat - 1300 g;
onions - 1 pc.;
garlic - 3 cloves;
allspice - 4 pcs.;
ground pepper - 0.5 tsp;
salt - 3.5 tbsp. l.;
onion peel - 17 g.

Preparation:

Place in the multicooker bowl onion skins, pepper, peeled onion, bay leaf, water and leave in the “Soup” mode to cook for 20 minutes.
Wash the pork thoroughly and, after cutting it along its entire length, remove the bone.
Beat the meat a little, rub with ground black pepper and garlic squeezed through a press.
Wrap the layer tightly into a roll and wrap it with thick thread.
IN ready broth add salt and place the roll in it. Leave to cook for 2.5 hours, turning on the “Stew” program.
Place the finished roll in the refrigerator for 1 hour.

All the recipes presented above make cooking very easy and do not require much expenditure.

It is better to serve the dish hot and with a slice of bread. It will be very tasty if, after cooking, sprinkle the shank with any chopped herbs or sweet paprika. Bon appetit!

Boiled shank in a slow cooker - juicy and aromatic meat dish, which every man will be happy if you serve it for lunch or dinner with mustard or beetroot horseradish. Pork knuckle is usually cooked for about 2-3 hours so that its meat becomes soft and languid in taste, but in a slow cooker this process happens much faster and your dish will be ready in just 1.5 hours. Choose meaty rear knuckles when purchasing - they contain more meat, the front shanks are more suitable for preparing jellied meat - they contain more fat and veins.

Ingredients

1 pork knuckle weighing from 1 kg
3-4 bay leaves
2 liters of hot water
2-3 pinches dried herbs
1 carrot
1 onion
1.5 tbsp. l. salt
5-10 allspice peas

Preparation

1. Using a knife, scrape off all dirt and scorch marks from the purchased pork knuckle and rinse it in water. If the stains are difficult to remove, then soak the meat for half an hour in salted water, and then remove the stains. Place the shank in the multicooker bowl.

2. Peel the onions and carrots, rinse in water and cut in half or into quarters. We will also place it in the multicooker container along with herbs and bay leaves, and allspice peas. Add salt. Let's fill it up hot water and close the lid of the equipment. We activate the “Extinguishing” mode for 1.5 hours.

3. During this time, check the cooking process several times; if necessary, turn the knuckle over to the other side. If desired, you can add other spices, peeled and washed garlic cloves, ground paprika, etc.

Pork knuckle is a rather specific product. It consists not only of meat, lard and bones, but also of connective tissue and rough muscle fibers. Therefore, its preparation takes much more time than baking an ordinary loin or delicious lard. But then the appetizing, delicious-smelling dish is simply mind-blowing!
The easiest way to cook pork knuckle is in a slow cooker. With this kitchen device, the dish is guaranteed to be soft, melt-in-your-mouth and aromatic. The only thing, given the size of the multi-cooker bowl, when buying a pork leg, give preference to medium-sized specimens.
If you have a large shank, then arm yourself with a kitchen hatchet and chop the meat into several pieces. Prepare the dish exactly as written in our step-by-step recipe, in this case the baked shank in a slow cooker will also turn out very tasty.
To make the dish truly tasty and aromatic, the shank must be marinated for several hours so that it is thoroughly soaked flavoring additives and aromas of herbs. Spices can be selected at your discretion. The main thing is that they should harmonize well with the meat. After marinating, the pork knuckle is sent to a slow cooker, first stewed and then fried, this is how you can get soft and delicious knuckle with a golden brown crust.

Taste Info Meat main courses

Ingredients

Pork knuckle – 1 pc.;
Lemon – 0.5 pcs.;
Honey – 1 tbsp;
Mustard – 1 tbsp;
Garlic – 4 - 5 cloves;
Soy sauce – 3 tbsp;
Salt;
Ground black pepper;
Dry herbs (paprika, rosemary, oregano, coriander, basil).

How to cook pork knuckle baked in a slow cooker

Before the cooking process itself pork leg It is recommended to soak in cold, slightly salted water for 5 - 6 hours (you can leave it overnight), then carefully scrape the surface of the leg with a knife and rinse warm water and dry with a paper towel. And only after this you can proceed to further actions.
Prepare a marinade of salt, aromatic dry herbs and spices, hot mustard, honey. Add soy sauce and garlic cloves passed through a press to the ingredients. Mix thoroughly.

Generously coat the pork knuckle with the resulting marinade. Be sure to lubricate meat part legs, pour a little sauce under the skin. Wrap the leg in cling film and marinate in a cool place for 3-4 hours.

After the specified time has passed, remove the shank from the refrigerator, remove the film, and place the shank in the multicooker bowl.

Add 150 -200 ml regular cold water, close the multicooker lid, and then turn on the “Stew” mode. For a small shank of a young pig, 3 hours is enough, but if the shank is larger, then the cooking time should be increased to 4 hours. At the end of the specified mode, remove the shank from the multicooker and pour the resulting broth into a separate container. Return the shank back to the bowl and, without closing the lid, fry until appetizing golden crust in the “Frying” mode for 10 minutes. Don't forget to turn the leg over so it browns on all sides.

Pork knuckle cooked in a slow cooker is so soft that you can easily remove the bone from it, then sprinkle with red or black ground pepper and serve hot.

Previously we told

Home-baked pork knuckle is much tastier than store-bought ham. It can be served whole or sliced, eaten hot with a side dish, or used to make sandwiches. Oven-baked shank is an easy-to-prepare dish. Even an inexperienced cook can make it. Yes, and it will cost great dish quite inexpensive.

Cooking features

As easy as it is to prepare a baked shank, there are a few secrets that will make it more delicious.

The knuckle is the part of the pork leg, and the hind legs are considered to be meatier and more suitable for roasting. However, the capacity of the multicooker bowl is usually not large enough to accommodate the back leg. Therefore, when buying a knuckle for baking in a multicooker, it is better to give preference to the front knuckle weighing about 1 kg. It is even better to purchase meat from a young pig if the shank from the hind leg weighs no more than 1.5 kg. A larger shank is not suitable for baking in a slow cooker.
Before baking, the shank must be rubbed with salt and spices to give it ready-made dish delicious aroma. Among the spices that go well with the knuckle are black and red ground pepper, paprika, cumin, basil, and rosemary.
To make the shank even more tender and juicy, it is marinated. The taste of the shank depends on the marinade. It can come out salty, spicy, or sweetish. Each taste is good in its own way. The marinade recipe is usually indicated in the recipe for preparing the dish itself, as it is of key importance.
The cooking time for the shank depends on its size, so you should follow the instructions in the recipe. If you have more or less than what is specified in the recipe, then adjust not only the amount of other ingredients, but also the time for baking the shank in the slow cooker.

You can bake the shank directly in the multicooker bowl or by placing it in foil or a baking sleeve.

Serve the finished shank with vegetable side dishes.

Knuckle baked in a slow cooker in soy sauce and wine

pork knuckle – 1 kg;
soy sauce – 125 ml;
red wine (semi-sweet) – 125 ml;
water - how much will it take;
garlic – 6 cloves;
onion – 100 g;
carrots – 100 g;
bay leaf – 1 pc.;
black peppercorns – 10 pcs.;
salt – 20 g.

Cooking method:

Wash the knuckle, scrape it with a knife, rinse again and dry with paper towels. Rub with salt and place in the center of the multicooker bowl.
Peel the carrots and cut them into circles or bars. Place around the knuckle.
Peel the onion, cut it into 4 parts and also place it near the shank.
Place the bay leaf and pepper into the multicooker bowl.
Fill the shank with water until it completely covers the meat.
Close the lid and install the valve on it so that steam does not escape from the multicooker.
Select the extinguishing mode and run it for 90 minutes.
Remove the shanks and vegetables from the broth and discard the broth. Bay leaves and peppercorns are also no longer needed.
Peel the garlic and cut each clove in half. Making slits in the shank with a knife, stuff the meat with garlic.
Pour wine and soy sauce into the bottom of the multicooker bowl, place the shank and vegetables in it.
Lower the lid and stop the Baking program for half an hour.
After the specified time has passed, turn the knuckle over. Select the "Roast" program. If your multicooker does not have such a program, continue cooking in baking mode. You need to cook the shank in one of the indicated modes for 15 minutes with the lid open. This will allow it to brown slightly.

Prepared according to this recipe The shank can be served hot with potatoes, onions and carrots, or cut into slices and served with sauce.

Knuckle baked in foil in a slow cooker

pork knuckle – 1.5 kg;
carrots – 0.2 kg;
salt – 25 g;
onions – 0.2 kg;
mustard (sauce) – 30 ml;
green onions– 100 g;
black peppercorns – 7 pcs.;
bay leaf – 2 pcs.;
garlic – 2 cloves.

Cooking method:

Wash the shank well in warm water, then soak it in cool water for an hour. Remove, scrape with a knife and wash again in warm water. Use napkins to remove moisture.
Place the shank in the multicooker bowl.
Peel the vegetables. Cut each carrot and onion into 4 pieces and place next to the shank. Add salt, bay leaves and peppercorns. Fill with water until it completely covers the meat.
Cook the shank for 3 hours in the “Stew” mode with the valve closed to allow steam to escape.
Remove the shank and vegetables from the broth. The broth and vegetables can be used to make soup. In order to make a baked shank, they are no longer needed.
Dry the knuckle with a kitchen towel and cut in half, removing the bone.
Place the shank halves side by side in the center large sheet foil.
Squeeze a clove of garlic onto each half and brush with mustard.
Wash, dry the green onions, finely chop them with a knife.
Fill it thickly green onions half a shank.
Bring both halves together and wrap them tightly in foil.
Place the shank in foil in the multicooker bowl. Lower the lid and set the “Bake” program for half an hour.

The knuckle baked in foil turns out tender and aromatic. Garlic, mustard and green onions give it a spicy taste.

Knuckle in beer

knuckle – 1 kg;
dark beer – 1 l;
onions – 0.3 kg;
carrots – 100 g;
garlic – 3 cloves;
honey – 35 g;
salt – 25 g;
mustard (sauce) – 20 ml;
ground black pepper – 5 g;
cumin – 5 g;
bay leaf – 2 pcs.

Cooking method:

Place the shank in water for 2 hours, then scrape it and wash it well in warm water. After this, dry with a kitchen towel.
Peel the vegetables and chop them coarsely.
Place meat, vegetables, bay leaf, cumin, pepper and salt into the multicooker container. Fill with beer. Close the lid and move the steam release valve to the “Closed” position. Set the “Stew” program for 2 hours.
When the signal sounds indicating the end of the program, remove the steering wheel.
Pass the peeled garlic through a press and mix it with mustard.
Without waiting for the shank to cool, coat it with honey, then with mustard and garlic sauce. Pour over the remaining beer broth in the slow cooker.
Wash the multicooker bowl and place the knuckle in it.
Set the “Bake” program for 30 minutes.

The combination of honey, garlic and mustard gives the knuckle unique taste. The knuckle in beer turns out to be piquant, slightly sweet and at the same time spicy. As a snack for foamy drink it is ideal, but it is served not only for him - it is also good for festive feast, and for family lunch.

A knuckle baked in a slow cooker is easy to prepare, but takes a long time, so you’ll have to be patient. However, the result is worth it.

Recipe for shanks in a slow cooker

Pork knuckle baked in aromatic spices, usually served with fresh vegetables or light salads, since in itself it is a rather heavy dish. Often baked pork knuckle is eaten as an indispensable attribute with beer and beer drinks, complementing an already hearty table with grilled sausages and wings. How can you refuse such a gastronomic pleasure?

How to cook pork knuckle at home? You can bake it in the oven or slow cooker, which is much easier.

Few people know that the shank (the upper part of the front and hind legs of a pig) contains useful gelling and extractive substances, arachidonic acid, and is also rich in vitamin B12, iron, selenium and zinc. And one could say that knuckle should be eaten by all people without exception, but it also contains a lot of fat, so if you suffer from excess weight and you have high blood cholesterol levels, then resist the temptation to cook this dish. If you don’t have such health problems, then, as they say, you are welcome!

Tip: when buying a shank, give preference to the shank from the hind leg, as this part pork carcass will be more meaty.

So, cook the pork knuckle in a slow cooker with onions and spices.

Ingredients for cooking shanks in a slow cooker:

knuckle - 1 piece (1 kg)
onions - 3 pcs
vegetable oil— 50 ml
head of garlic - 1 pc.
water - 1 glass
salt to taste
spices to taste

How to cook shank in a slow cooker

Onions and garlic need to be peeled.

Cut half the garlic cloves into slices.

The shank should be rinsed well under running water, scraped with a knife, cuts about 1 centimeter deep are made on it with a knife and garlic cloves are inserted into the cuts. You can also add carrot pieces here.

Grind the remaining garlic and onion using a blender or knife.

Transfer the chopped onion and garlic into a bowl, add salt and spices.

Rub the mixture onto the knuckle and place it in the refrigerator overnight so that before baking it in the slow cooker, the knuckle is thoroughly marinated and soaked in juices and aromas.

The next morning, transfer the shank to the multicooker bowl, pour in vegetable oil and water, select the “Simmering” (or “Stewing”) mode, and set the cooking time to 4 hours.

If necessary, add a little water while the shank is simmering in the slow cooker. Just a little bit so that it doesn’t cook, but rather languishes in small quantity water.

After the specified time, the tasty and aromatic pork knuckle is ready in the multicooker.

In our opinion, this dish is ideal for Sunday lunch and the festive table. In Germany, they believe that meat prepared in this way goes well with good beer. But the Germans know a lot about the first and the second. Serve potato dishes and salad as a side dish. fresh vegetables, pickled onion.

Bon appetit!

Pesova Anastasia told how to cook shank in a slow cooker.

Watch how Milenia Cooking Recipes prepares pork knuckle: