Boiled pork in its own juice (Brand smokehouse)

Category: Meat dishes
Boiled pork in its own juice (Brand smokehouse)

Ingredients

Pork (shoulder) 1 kg
Salt, seasoning taste
Dried vegetables taste

Cooking method

  • The basis of the recipe is taken Boiled pork in its own juice (Brand smokehouse) Boiled pork in its own juice (Brand smokehouse)
  • She put a grate at the bottom of the smokehouse. She put the meat tail up. She put another grate on top. I put the tail of the bag between the grates so that it was on top above the water.
  • I poured 1.5 liters of warm water. This was enough to cover the bag.
  • I set the extinguishing mode. 99 minutes. The lid was initially closed. But I constantly opened it to measure the temperature.
  • The water was boiling, but the boiling was not strong. But at the same time, I had to add water twice 0.5l each
  • Boiled pork in its own juice (Brand smokehouse) Boiled pork in its own juice (Brand smokehouse)
  • The water temperature during the extinguishing mode was 96.3 *. At the end of the regime reached 97 *
  • Then the meat was left in the bowl and the heating mode was set for 50 minutes.
  • At the end of cooking, I measured the temperature inside the meat. She was 76.6 *
  • Boiled pork in its own juice (Brand smokehouse)
  • I took out the meat, let it lie in its own juice (for some reason, a lot of 340 grams of juice was released). Has cooled down. I put it in the air fryer to give it a crust. It turned out to be a wonderful juicy, soft meat.
  • Boiled pork in its own juice (Brand smokehouse) Boiled pork in its own juice (Brand smokehouse) Boiled pork in its own juice (Brand smokehouse)

Time for preparing:

2 hours 30 minutes

Cooking program:

extinguishing + heating

Giraffe
It looks just great! The question is, is it possible to make a crust in a multicooker and then a crust in an airfryer? Well, I don't have a smokehouse, but there is a shoulder blade
Husky
Tanyusha, thank you !! I have no doubt that you will get the same crust in the airfryer. It may just take a little more time. But I won't say anything about the multicooker. I have not it. But you go to the topic where the Admin prepares (the link was given above), there is a discussion and the same questions are asked. You will surely find the answer.
Admin
Quote: giraffe

It looks just great! The question is, is it possible to make in a multicooker and then a crust in an airfryer? Well, I don't have a smokehouse, but I have a shoulder blade

Luda, the meat looks great! Thank you!

Tanyusha, go here Pork loin ham in its own sous-vide juice https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=188706.0

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