Pork shish kebab in a slow cooker

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Let's lay out the meat, inspect it and select the desired part. Let's clean off everything unnecessary, and this is not only bones, but also films, skin, veins, in a word, everything that will prevent the kebab from becoming soft and tender. You don't have to remove the lard if you want.

2. STEP 2

   

   There are different opinions - to wash or not to wash meat. Wash. But then it is important to let it dry from moisture and cut it into small pieces.

3. STEP 3

   

   As a rule, pork is accompanied by onions. You can cut it into circles - so that they are no larger than slices of meat, otherwise the onion will burn and the meat will not be fried. I decided to take bell pepper. It has an incomparable taste and color. All this only decorated my kebabs. Cut the pepper into small squares, the size of the meat.

4. STEP 4

   

   To make the kebab tastier, you need to prepare a marinade for it. There are a huge variety of recipes for making barbecue marinade. Including vinegar, lemon, etc. But once I got tough meat, I gave up vinegar almost forever. After all, there is a more gentle remedy. I rolled the meat in dry spices and salt, and then sprinkled it with butter and soy sauce. We do everything to taste.

5. STEP 5

   

   If you have time, and no one is “hanging over” you asking you to do everything as quickly as possible, put the meat in the refrigerator to stand for half an hour. I often cook it 10 minutes after marinating, alternately threading the meat and peppers (in your case, onions) onto wooden skewers.

6. STEP 6

   

   Just drop a little bit of oil into the bowl. Turn on the multicooker to the “frying” mode (or baking, if there is no such option). We set the time to 30 minutes. But during frying, you will see that the meat will cook earlier.

7. STEP 7

   

   Fry the kebabs, turning from one side to the other, until cooked. There is no need to close the lid, otherwise it will not be a shish kebab, but a stew.

8. STEP 8

   

   To make the kebabs even more surprising, prepare the sauce. It is easy to prepare separately or in a slow cooker. While the kebabs are frying, you can separately bring the tangerine juice to a boil, add butter to it, and evaporate over low heat. After diluting the starch in water, pour it into the juice and mix. I quickly did this in the multicooker bowl, removing the kebabs.

9. STEP 9

   

   Simmer the meat in the sauce for literally a few minutes or simply pour it over when serving. The yummy is incredible!