Meat (1-2 kg) wash and dry (this time I used a fat piece of ham (husband asked), but more often cook neck). Carrots and garlic are cut into cubes, with a knife make meat deepening and lard it with prepared vegetables.

In a bowl, prepare the marinade: mix 2-3 tbsp. lodges. vegetable oil, mustard, salt, pepper, paprika, coriander, and parsley. You can use any spices you like.

Thoroughly coat the pork with the marinade. If a piece is in bad shape or flat, you can twist it and tie with string (and then remove it only after it cools down, otherwise it will not keep a given shape).

Wrap the meat tightly in plastic wrap and leave on for 3 hours (or overnight in the fridge).

In a saucepan multivarki pour oil. With meat, remove the tape, put it in a saucepan multivarki and turn the program "bakery" for 30-40 minutes. After 15-20 minutes open the lid and turn the meat. At the end of the programme turn the slow cooker on the program "quenching" at 1.5-2 hours (depending on the weight of the piece). In an hour it is better to start the process to control (especially if you cook a small piece), if the meat is ready, remove it before the end of the program.

So, ready take out the meat on a plate, allow it to cool and feed her beloved husband!