Begin to cook the day before celebration and the first thing you will prepare the pork: wash, soak for a couple of hours in cold water, and then carefully scrape the skin. Salt, garlic, juniper, rosemary, zest and juice of a lime (lemon) and black pepper shall pound in a mortar. Will smeshaem olive oil and, if desired, honey. Received pasta grate a knuckle, trying to spread the spices under the skin and between the fibers (the structural units ©) meat. The resulting intermediate product will pack in a plastic bag and remove at night to marinate in the fridge.

Five hours before the celebrations get the meat out of the fridge and place it, deprived of polyethylene, in the bowl multivarki.

My only comment is that this will not work with very large knuckle. The one that got me into the slow cooker still fit. But here again it was necessary to ensure that it is not blocked when you close the lid valve of the slow cooker.

In a bowl, add about 150 ml of water, close the lid, set the program "Quenching" for 5 hours. Most of the recipes recommends to cook the knuckle in this mode for 4 hours, but I had to adjust the time, because the knuckle was much greater than the recommended size, and reviews prepared 4 hours still not enough to achieve the meat is tender.

The room with the slow cooker "switch on and forget" in this case will not work, because the meat in the cooking process changes the shape. Therefore, I recommend every hour to control this thing, making sure that the shank does not overlap the valve, and turning the meat for more even cooking.

Upon completion of the program, open the slow cooker, extracted from her knees, drained from the Cup of the resulting liquid. The liquid, strain, you can use at their discretion. It solidifies in the refrigerator, but it may be too salty to become aspic. But as the broth it is very useful in many dishes.

Shank returned in the bowl multivarki and fry (in my opinion the idea with Vepreva knee for one – ruddy skin) on all sides until zolotisty in the mode "Roasting". I've had enough 10 minutes. Sprinkle pork with ground hot red pepper to taste.

Served to the table hot. Have not been able to eat such a big piece of meat? It doesn't matter. The next day the cold meat can be cut into thin slices and eat with bread and grainy mustard. Bon appetit!