Pork knuckle in a slow cooker is quite satisfying and high-calorie dish. It is perfect not only for holiday table but also for a cozy family lunch or dinner. The right meat is the secret to a successful meal. The meat should be young and slightly fatty. It is desirable to select a small rudder. Otherwise, the meat may simply not fit in the slow cooker or it will be tough and not fully cooked.
There are many ways to cook pork knuckle. But only in a slow cooker, meat perfectly absorbs everything. additional ingredients and it becomes incredibly delicious. In addition, cooking in this way, the housewives save their time and spend a minimum of effort. The 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 the mouth. Cooking a classic knuckle 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.;
- ground black pepper - 0.5 tsp;
- red ground pepper - 0.5 tsp;
- water - 120 ml.
Cooking method:
- Wash and clean the roll well.
- Grind 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.
- With the whole finished mass, rub the knuckle on all sides. 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, removing the film first. Add water there.
- 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 a clear juice comes out, then it is ready.
Baked pork knuckle in a slow cooker
It doesn’t matter if you cook in the oven or in a slow cooker, the recipe for baking remains the same. But a knuckle baked in a slow cooker will be much rosier and crispier. It is prepared just as easily as in classic recipe. Before baking the shank, it must first be stewed 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.
Cooking:
- Rinse the meat, while removing excess skin, and put in a multicooker bowl.
- Lay onions and carrots on top of it. They need to be cut into large pieces.
- Then add salt, spices and water.
- Close the lid and set the "Extinguishing" program for 50 minutes.
- At the signal, remove the meat from the bowl. The broth and vegetables are no longer needed, they can be left for making soup.
- Coat the cooled pork with garlic and place in an empty multicooker bowl. Add soy sauce, wine and cover with a lid. Set the "Baking" mode and cook for another 40 minutes. Turn the meat 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 taste of pork becomes 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:
- Hold the pork in water for 2 hours and remove all excess from it.
- After that, place it in the container of the equipment and fill it with beer.
- Put onions, garlic, carrots and spices there. Vegetables should be cut into large pieces.
- 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 knuckle 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, such a dish in the form cold appetizer it will look very classy.
Ingredients:
- water - 2 l;
- black peppercorns - 6 pcs.;
- meat - 1300 g;
- onion- 1 PC.;
- garlic - 3 cloves;
- allspice - 4 pcs.;
- ground pepper - 0.5 tsp;
- salt - 3.5 tbsp. l.;
- onion peel - 17 g.
Cooking:
- Put in the multicooker bowl onion peel, pepper, peeled onion, bay leaf, water and leave in the "Soup" mode to cook for 20 minutes.
- Wash the pork thoroughly and, cutting it along its entire length, remove the bone.
- Beat the meat a little, rub it with black ground pepper and garlic squeezed through a press.
- Wrap the layer tightly into a roll and wrap it with a thick thread.
- Add salt to the finished broth and lower the roll there. Leave to cook for 2.5 hours, turning on the "Extinguishing" program.
- Remove the finished roll for 1 hour in the refrigerator.
All of the above recipes make cooking very easy and cost-effective.
The dish is best served hot and with a slice of bread. It will be very tasty if the knuckle is sprinkled with any chopped herbs or sweet paprika after cooking. Bon Appetit!
We present to your attention perhaps the most spectacular dish that can be prepared both on a festive table and on a daily basis. Everyone will like the knuckle in a slow cooker, prepared according to our recipe with a photo, we will tell you how to cook a pork knuckle baked in foil in a slow cooker. This dish turns out to be incredibly fragrant, it is prepared quite quickly and simply, and a beautiful crust just by its appearance raises the appetite.
The meat according to this recipe is juicy and tasty. The dish is suitable for the festive table, and for the everyday menu. Despite the fact that the pork knuckle takes a little longer to cook than regular meat or lard, our work will be greatly facilitated by the Redmond slow cooker. Do not think that the whole cooking process will come down to throwing the shank into the slow cooker and going about your business. This recipe will require a little more attention from you, but the knuckle baked in a slow cooker will become a real treat. signature dish in your family.
Ingredients:
- Pork knuckle - 1 pc.
- Several small carrots
- Large onion - 1 pc.
- Peppercorns and ground
- Salt - 1/2 teaspoon
- Garlic - 2 cloves
- Coriander, cumin, dried basil and other spices
- Bay leaf
Calories in baked pork knuckle
calories and the nutritional value baked pork knuckle in foil in a slow cooker are designed for 100 gr. ready meal. The table shows the average data that you can focus on.
How to cook pork knuckle in a slow cooker
Let's take a closer look at how to cook pork knuckle in a slow cooker. To cook a delicious dish, we will use the Redmond slow cooker in the “stewing” mode, this mode is available in almost every slow cooker. To make a delicious pork knuckle, then we need foil and an oven, but first things first.
Step 1.
Soak the roll in water room temperature for a few hours. Then wash well and clean its skin. 
Step 2
Peel the onion, cut into several pieces. Put the knuckle, onion, peppercorns, coriander seeds, salt, peeled carrots, bay leaf into the multicooker bowl.
At this time, peel and squeeze the garlic through a press, add spices to it to your taste ( Provencal herbs, ground pepper, dried basil, cumin, coriander and others) and mix well.
Step 3
Fill the shank with water so that it is completely covered with it.
Step 4
We set the Redmond multicooker to the “Extinguishing” mode for 2.5 hours.
Step 5
We take the knuckle out of the multicooker, let it cool for a while.
Pork knuckle in a slow cooker is very soft and tasty. But before placing meat on the bone in the bowl of the kitchen appliance, it must be kept in the marinade for several hours. So pork will become even more fragrant and juicy.
Step-by-step shank
Ingredients for the second course:
- small - at personal discretion;
- large cloves of garlic - 5-6 pcs.;
- pork knuckle frozen or fresh - 1-2 pcs. (according to the number of family members);
- ground allspice (black or red) - add at your own discretion;
- dried basil - 1 dessert spoon;
- sunflower oil - a few large spoons.
Meat Ingredient Processing
So, pork knuckle in a slow cooker. Since the bowl of the device has a relatively small volume, this ingredient should also be purchased in the appropriate size. Next, the meat on the bone needs to be rubbed with a metal brush or sharp knife. After that, it is recommended to lower the pork into cool water and keep it in it for at least one and a half hours. Such a procedure will not only rid the skin of all existing dirt, but also make the product softer and juicier.
Marinating meat ingredient
The knuckle in a slow cooker is quite easy. But before placing the meat component in the bowl, it must be flavored fragrant spices. To do this, you need to make several cuts in the skin of the shank, and then place the garlic chopped into thin slices into them. Next, the meat must be rubbed with fine iodized salt, allspice ground pepper and dried basil. In this composition, it is advisable to leave the pork aside for 60-150 minutes. During this short time, the shank will absorb the aromas of spices, become more tasty and juicy.
Dish shaping
In progress heat treatment pork knuckle in a slow cooker will definitely give its juice. And to cook such a dish in your own broth, it is recommended to use cooking foil. It must be laid on the table, then pickled meat should be placed on it, pour over it a small amount sunflower oil and wrap tightly. Next, the bundle with the shank needs to be placed in the bowl of the kitchen appliance.
Heat treatment of the second course
Pork knuckle in a slow cooker should be cooked in a baking program for two hours. During this time, it is advisable to turn the briquette with meat several times. This will brown the pork on all sides, making it more tasty and juicy. After the cooking device has completed its program, the shank should be carefully removed from the bowl (so that the juice does not spill out), removed from the foil and put on a large plate.
How to properly serve meat
Pork in a slow cooker should be served hot. It is also recommended to prepare any side dish for such meat. To pasta or cereals, stewed or boiled vegetables were not too dry, it is advisable to pour a little foil broth over them. It is worth noting that the shank prepared according to the presented recipe turns out to be very soft and well separated from the bones.
Pork knuckle in a slow cooker - quite high-calorie and enough hearty meal. This dish is perfect for a feast with guests or for Sunday dinner. If you are a lover good meat and your favorite drink is beer, then this recipe is perfect for you.
Often pork leg or the shank is perceived by the hostesses rather as restaurant dish than homemade. And to cook such a dish with your own hands seems unrealistic. But it's not. However, in the hands of the young, not yet experienced housewives this tasty part carcasses, can turn into a dry, inedible hard dish. In order to avoid this, we will help you figure out how to cook a pork knuckle so that it pleases you with its juiciness and tenderness. There are a lot of recipes for cooking pork knuckle, one of the most popular recipes is the Bavarian pork knuckle. Also, when preparing the shank, you can use a huge bouquet of various herbs, vegetables and spices. For cooking pork knuckle, it is better to choose meat from the back leg (from the part that is closer to the ham, slightly above the knee). This part is more tender and soft. The age of the animal is considered ideal by 2 years.
How to cook pork knuckle in a slow cooker? Now let's figure it out. We need these ingredients:
- water;
- two cloves of garlic;
- pepper;
- 2 onion heads;
- pork knuckle;
- 3 bay leaves;
- salt;
- a bunch of green onions;
- three carrots;
- and one tablespoon of mustard.
Pork knuckle recipe: 
Before cooking, the shank should be thawed, rinsed well and soaked for several hours. Can be soaked overnight. After we put our shank in a slow cooker. We also put the peeled carrots in the bowl. Cut the onion in half and send everything there. Then we send pepper, salt and bay leaf to the bowl. We fill our knuckle with water so that it covers it a little. Select the "Extinguishing" mode. The cooking process will take 3 hours. After the end of the regime, we take out the shank, cool. Then the bone should be taken out.
We lay out our shank on the foil. Lubricate with mustard and garlic pressed through a garlic press. Place finely chopped onion on top of the garlic. You can also grease the shank with spices to taste. We put the knuckle in the slow cooker, select the "Stew \ Soup" mode for 4 hours. After the end of the quenching, the knuckle must be deployed and put on the baking mode. Bake for 15 minutes until golden brown. After the end of the program, check the readiness of the shank. When pierced with a knife, it should flow clear broth. If a reddish broth flows out, this means that the meat is not yet ready. Perhaps the piece is very large.
Pork knuckle baked in a slow cooker is ready. You can serve a delicious pork knuckle with any side dish. A cold beer will also be a great addition to the knuckle. There is another way to cook pork knuckle deliciously. This method is Bovar style pork knuckle. This method is considered the most delicious.
Bovarian pork knuckle
Required Ingredients:
Cooking pork knuckle in Bovar style
The knuckle should be well washed and cleaned, there should be no foreign odors. Put it in the multicooker bowl. Put carrots, onions, garlic and spices to the knuckle. Thoroughly pour everything with beer and salt well. In the process of cooking, the shank will be well salted, it will not take more than necessary. We close the multicooker and set the "Extinguishing" mode for 80 minutes. After the completion of the regime, lay out the broth that we managed to drain, spices and vegetables. Let's prepare the sauce. Mix our broth with soy sauce and honey. Let's wrap them on the handlebars.
To achieve juiciness and softness of the meat, make cuts on the cooled skin before baking. We spread the shank back into the slow cooker, set the "Oven" mode and fry on both sides until golden brown. Fry, do not close the lid. After we have fried the pork knuckle in beer until golden brown, add cabbage to the slow cooker. Rub the cumin well in a mortar or with your palms. Sprinkle cabbage. Close and put on the "Oven" mode for about 10 minutes. After ten minutes, open the lid to remove excess moisture in the same mode. About 10 minutes with the lid open.
Pork knuckle tips:
- before going to the store, decide what exactly you will cook from the pork knuckle. If you are making soup or jelly, you will need a front knuckle. And for baking, it is best to take the back;
- when choosing a shank in a store or on the market, pay attention to the smell and appearance. The skin should be almost white and without any spots. The meat should be elastic and with fatty layers. The smell of a fresh shank should be slightly sweet;
- before you start cooking, the shank must be properly prepared. First, the skin of the shank must be burned over the gas, then scraped with a knife and rinsed with water. Now she is ready to cook. If you want your knuckle to be softer and more tender, you can soak it for several hours in milk. Remove from milk and rinse again with water.
Cooking pork knuckle in a slow cooker is not a complicated process at all. Thanks to this device, the meat comes out very juicy.
Pork knuckle baked in a slow cooker
Ingredients:
- onion - 150 g;
- - 100 ml;
- garlic - 6 cloves;
- medium-sized pork knuckles - 2 pcs.;
- semi-sweet red wine - 220 ml;
- salt;
- black peppercorns;
- bay leaf - 1 pc.;
- water.
Cooking
We thoroughly wash the rolls, clean the skin with a knife or brush, singe the remnants of the bristles. We place the prepared products on the bottom of the multicooker bowl. We cut the peeled carrots into large sticks, and the onion into several parts. We place the vegetables between the pieces of the shank, add bay leaf, pepper, salt, pour in water so that it covers the shank by 1 cm. In the "Stewing" mode, cook for 1.5 hours. Then we take out the meat. Peel the garlic and cut the cloves in half lengthwise. We stuff the shank with garlic, making incisions in them with a sharp knife. We return the meat pieces back to the slow cooker, pour in the wine, then the soy sauce, close the lid and cook for half an hour on the Bakery. After that, carefully turn over and cook for another 20 minutes - the lid does not need to be closed now, thanks to this wine sauce will thicken and the shanks will brown.
How to cook pork knuckle in beer in a slow cooker?
Ingredients:
- carrots - 200 g;
- dark beer - 1 liter;
- bay leaf - 2 pcs.;
- garlic - 5 cloves;
- - 1 tbsp. a spoon;
- honey - 1 tbsp. a spoon;
- cloves - ½ teaspoon;
- large pork knuckle - 1 pc.;
- onion - 300 g;
- pepper;
- salt.
Cooking
Pour the knuckle cold water and leave for an hour. Then we clean the product with a sharp knife, wash it, dry it and send it to the slow cooker. Pour in the beer, put the peeled whole onion. We also send carrots chopped into large bars and whole cloves of garlic there. Add salt, spices, close the device and cook for 3 hours in the “Extinguishing” mode. Then we take out the meat, cool it. Mix honey with 40 ml of beer broth and mustard. Coat the shank with the resulting mixture. Drain the broth from the multicooker bowl, place the knuckle in the bowl and fry in the “Baking” mode until golden brown with the lid open.
Pork knuckle with potatoes in a pressure cooker
Ingredients:
Cooking
We thoroughly wash the shank, clean it with a knife. We stuff the meat with garlic. We coat the knuckle with salt, pepper, you can also use other spices. Let it soak for about an hour. And if you have time, you can leave it longer. Peel and cut potatoes large pieces, salt, and place on the bottom of the bowl. Put the rudder on top. Set the valve of the device to the "High pressure" position. In the "Extinguishing" mode, leave for 1 hour. Then the dish is completely ready for serving.
