From the flank (I'm so accustomed to call her) separate skins with excess fat. Just do not remove all the fat, with it better!

Meat sprinkle salt, garlic, fenugreek, pepper, coriander and RUB the spices into the meat. I buy meat at the store and don't know how soft will fall, so a little beat it, using this to adapt. At the same time it makes the meat softer and drives deeper spices in it, but this is not necessary.

Tightly roll the flank in a roll, put it in the oven bag, tightly tied up with string and leave for 1 hour. Then install it on the slow cooker mode, the control temperature 90 degrees and a time of 2 hours. I'm sorry, but the photo did not do (like wrap visible on the finished roll) If mode control is not, then suitable suppression. On the bottom pour 2 cups of water and put the pork. Now, we wait. In an hour you need a roll to turn. In principle, after the time, the pork is ready, but I don't really like her pale appearance, so I drained the broth and cover the slow cooker for 10 minutes with the lid-convection oven on 250 degrees. But this is not necessary, can be folded roll, before laying in the package, RUB paprika powder

And then cool, and put in the refrigerator, removing it from the packaging, preferably at night

All, Bon appetit!