Buzhenina up her sleeve in a slow cooker

8 servings
15 hours 30 min

We pour olive oil into a deep bowl, pour salt and spices: pepper, French herbs, paprika, ginger and ground nutmeg. We mix everything, rub them with a piece of pork from all sides. We leave to marinate for at least 4 hours, ideally - on the

8. We peel the garlic, cut each clove in half. In pork, we make oblique cuts and put pieces of garlic in the resulting pockets. We put the stuffed pork in the bowl of the slow cooker, choose the "Roast" mode and fry the meat from all sides until golden, ruddy crust. Each side will take about 5 minutes. We put the meat in the roasting sleeve, tie the ends, lower it to the bottom of the slow cooker. We pour water into the bowl of the slow cooker, switch to the "Baking" mode, set the time - 40 minutes. Then we change the mode to "Languishing" ("Extinguishing"), cook meat for 2 hours, closing the lid. Now the cooked meat should be cooled well. First at room temperature, then in the refrigerator - at least a couple of hours. Chilled bujenin is cut into thin slices and served! Enjoy your meal!