The pork in the crockpot

Description

Well...the bread for the sandwiches boasted, and now filler for them to brag about. In the summer turn on the oven and stove once again does not want, so I'm doing the pork in a double boiler. The meat turns out juicy and flavorful, and the kitchen turns into a hot sauna. The aromas of herbs and black pepper, light taste of sourdough and garlic, thin sliced and no extra fat. A great option for summer sandwiches! Another place I try to cook a pork together with cooking broth. In a pot put the bones a steam grate and put the top piece of the prepared meat. Very convenient and saves electricity.

Ingredients

Pork

1 kg
Garlic

6 tooth
Rosemary

1 pinch
Cumin

1 tsp
Black pepper

7 piece
The mixture of peppers
Salt
Sugar

1 pinch
Brew

0.5 l

Cooking

Garlic peel and cut into cubes. Coarsely mash these peppers, add mashed fingers rosemary and cumin. Add salt and spices, add sugar and mix well.

The flesh of pork wash and dry well with paper towels. To make the punctures, a narrow knife in a checkerboard pattern and lard the meat with garlic, pre-roll each bar in herbs. The remnants of the spice RUB the pork on all sides and leave for half an hour at room temperature.

Preheat the grill pan, a little oil and quickly fry the pork until flush on both sides. This is done more for beauty, well, for a slight taste of fried.

Put the meat on the grill steamer. If you're just cooking on the stove, in a pan pour kvass, add some water and cook on leaven pair. But if in a double boiler, then pour the brew into the pan for draining liquids a bit. Cook for half an hour, then pierce the meat and check the resulting juice. If it is transparent, turn off and cool slightly while still in the steamer.

Then remove the meat and very tight, vnatyazhku, wrap in plastic wrap. This technique will allow you to slice the meat into thin slices. Remove and cool in the fridge for 5 hours for the formation of taste.