Take a large piece of pork neck. Cut away the bad pieces, giving the cut the correct rounded shape. RUB the meat with crushed garlic and spices. Salt do not use. We put the meat in a plastic bag, expel air from the bag, tie and put to marinate in the refrigerator on the bottom shelf. It is advisable to lie down for the meat in the cold is not less than a day (but not more than three). This pork will be softer and more aromatic.

Take out the meat from the refrigerator, RUB with salt and tightly tied with twine made of natural fibers. This operation improves the appearance of the finished product.

We put the meat in a roaster, cover it and bake it in the oven at a temperature of 85-90 degrees. The meat should simmer in the oven for 5-6 hours, no less. If you put in the morning at 9 o'clock, then to two or three hours of the day the dish will be ready. With this method of "slow cooking" (slow kooking) the meat loses moisture, remains soft and retains all the aromas and flavors in a unchanged original form.

When the time comes to serve hot on the table - just take out the meat from utyatnitsu and spread on a suitable dish. The sauce it is desirable to choose such that its taste is not interrupted, but only emphasized the taste of the meat. For example, cranberry.