Almost everything that you will need is a good piece of pork. Preferably with fat. But without fanaticism. If non-fat – dry work, and, if fat is a lot.... No, you know, fried pork fat, after all, is not boiled, but when it a lot, also not very nice. Here ... something like that.

After the pork well washed and dry, the easiest way is paper towels, for example, his piece should be well rubbed with a mixture of salt and peppers. Salt to take standard – two percent of the weight of the meat. Peppers – here according to the tastes and preferences. And the range and quantity. Only the peppers, it is best to take the coarse. Mixture mix well and RUB the pork thoroughly. You can even make something like a brine, but I didn't. And not just to RUB and carefully massage the piece. I say without irony, if that. It massage. And another "clean vkusovaya". You can lard the meat with garlic. I did not. Everyone has their own preferences. So, if you like – don't forget.

In a pan chop the garlic. No need to chop finely, like these plates best of all. Add a branch to two of thyme. A couple of Bay leaves. A few peas allspice crush. It – just crush it. Well ... if you have any fantasies even some favorite spices, no need to deny yourself though and overdo it – too bad. All of this align to bottom of the pan.

And then put unassertively and grated a piece of pork on the lining. Pan cover with foil, wrap in bag and put in refrigerator.

Pork stand will be, or should be, and so, sure, let the lies... optimal ... day. Every six to eight hours the pork should turn.

Just flip and all.

Preheat the oven. One hundred and sixty degrees to one hundred eighty. More is not necessary. Place the meat in the oven bag. Because you want to mellow it turned out, that pack, don't be lazy. And in the oven. If you have a thermometer for meat, wait until the temperature inside the piece, so to speak, reaches seventy to seventy five degrees. If not, then after about an hour and a half (though here we must understand that the cooking time depends on the size of the piece of meat, in particular), poke a knife in meat. If the juice is pure and transparent, it is done. If the juice will be bloody, even small, it is still there. But believe me, a thermometer is easier. Yes, if the package is greatly inflated, do not hesitate – pierce. In a few places.

Well. So here is the view. A matter of taste, but we tried to "view" it is so. Once you unpack the meat, again, you can send the pan in the oven. To brown, to pozagorat top crust..., etc.

Of course, pork and the hot is very tasty. But still better cooling. Cover the meat with foil better, cool and refrigerate overnight. Cut not thick, but tonicity not necessary. Not salmon though. Angel for the meal.