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عربBuzhenina in foil in a slow cooker
6 servings1 hour 15 min
Pork - 500 gr, Olive oil - 2 tbsp, Salt - 3 gr, Ground black pepper - 2 gr, Oregano - 1 gr, Basil - 1 gr, Garlic - 6 gr, Greens - 150 gr, Horseradish - 10 gr
6 servings1 hour 15 min
Pork - 500 gr, Olive oil - 2 tbsp, Salt - 3 gr, Ground black pepper - 2 gr, Oregano - 1 gr, Basil - 1 gr, Garlic - 6 gr, Greens - 150 gr, Horseradish - 10 gr
Prepare products for bujenina. We will also need foil. 
Rinse the pork in water and dry with tea towels. Puncture with a kitchen knife. 
Peel the garlic, cut each clove (I have them large) into 2-3 parts. Put the garlic in the punctures in the meat. 
Combine salt and spices in the piano. Grate the meat with the mixture, pour olive oil and rub well. 
Transfer the meat to foil. 
Wrap tightly in several layers and transfer to a bowl of a slow cooker (I pour a little oil into the bowl). Choose the Baking program 1 hour. Prepare to a characteristic signal. 
Leave the finished bujenin after the signal in the bowl, then transfer to a dish and unfold the foil. Buzhenina is ready. 