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1. Coloque el lomo de cerdo en la olla de cocción lenta Crock-Pot®. Cúbralo con cebolla y salsa barbacoa.
2. Tape y cocine a temperatura Baja durante 7-9 horas o a temperatura Alta durante 4-5 horas, o bien hasta que la carne
esté tierna.
3. Saque el cerdo de la olla de cocción lenta Crock-Pot® y desmíguelo con un tenedor. Vuelva a colocar el cerdo en la
olla de cocción lenta Crock-Pot® y cúbralo con salsa.
4. Sirva el cerdo desmigado a la barbacoa en pan de hamburguesa o pan blando.
TERNERA BOURGUIGNON para 3–4 personas
Harina
Sal marina y pimienta
700 g de carne para estofar cortada en dados de 2,5 centímetros
1½ zanahorias grandes peladas y cordadas en rodajas
½ cebolla mediana en rodajas
3 lonchas de beicon cocinado cortado en trozos de 2,5 cm
150 ml de caldo de ternera
240 ml de vino tinto o borgoña
7-8 g de puré de tomate
1 diente de ajo troceado
1½ ramitas de tomillo fresco sin el tronco
1 hoja de laurel
225 g de champiñones frescos troceados
1. Reboce la ternera en harina condimentada con sal y pimienta. Selle la ternera en una sartén en la cocina normal
(opcional).
2. Coloque la carne en la olla de cocción lenta Crock-Pot® y añada el resto de ingredientes.
3. Tape y cocine a temperatura Baja durante 8-10 horas o a temperatura Alta durante 6 horas, o bien hasta que la carne
esté tierna.
POLLO ASADO AL LIMÓN Y HIERBAS para 4–6 personas
Un pollo para asar de 1,5 kg
1 cebolla pequeña
Mantequilla
El zumo de un limón
2,5 g de sal marina
15 g de perejil fresco
5 g de tomillo seco
Una pizca de pimentón
100 ml de agua o caldo
1. Coloque la cebolla en el interior del pollo y unte la piel con mantequilla. Coloque el pollo en
2. la olla de cocción lenta Crock-Pot®.
3. Exprima un limón sobre el pollo y esparza sobre él el resto de condimentos. Añada el agua/caldo y luego tape y
cocine a temperatura Baja durante 8–10 o a temperatura Alta durante 4 horas.
POLLO CACCIATORE para 2–4 personas
1–1½ cebollas en rodajas finas
500 g de pollo (pechugas o muslos) sin piel
200 g de tomates pera troceados
2 dientes de ajo troceados
200 ml de vino blanco o caldo
15 g de alcaparras
10 aceitunas Kalamata sin hueso en trozos grandes
Un puñado de perejil o albahaca frescos, sin tallos y sin picar demasiado
Sal marina y pimienta
Pasta cocinada
30


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