Pork baked in foil in a slow cooker

4 servings
4 hours

How to bake pork in foil in a slow cooker? Prepare all the necessary ingredients. The most important thing is a piece of meat. I use pork ham. If desired, the ham can be replaced with a neck or carbonate. Neck meat will be the best option as it has some lard. But baked carbonate will be dry, as it contains only meat. Peel garlic cloves from husks. If the denticles are small, then take more of them.

Rinse the pork in running water and dry thoroughly with a paper towel. This is necessary so that the meat can be well coated with spices and so that there is less moisture during baking.

In a separate bowl, combine the salt and spices. As a spice, I use some Provence herbs and a mixture of peppers.

Then add the crushed garlic and vegetable oil. Mix all the ingredients together.

On a piece of meat, make small longitudinal cuts and carefully coat the resulting aromatic mixture. Then place the meat on a sheet of foil.

Wrap the meat in foil in several layers so that during the cooking process, the juice from the meat cannot flow out. In this form, put the meat in the refrigerator for 2 hours. During this time, the meat is saturated with the aroma of herbs and spices.

To bake, put the meat in the foil, without unfolding, in the bowl of the slow cooker and close the lid. Turn on the mode & quot; Baking & quot; for 1. 5 hours. During this time, the meat will be completely cooked. If you have a smaller piece of meat, then the baking time can be reduced slightly.

Remove the finished meat from the slow cooker and gently open the foil. Look out! This is hot! If you plan to use meat in cold form, then you can cool it right in the foil, leaving it for the night, for example.

Such aromatic meat can be served both hot and cold. Nice treat!