Foil-Baked Pork in the Slow Cooker

Cooking method

1. Step 1:

   

   How do you bake pork in foil in a slow cooker? Start by gathering all your ingredients. The star of the show is the piece of meat. I use fresh ham (from the leg), but you can swap it for pork neck or loin. Pork neck is the best choice, since it has a bit of fat marbled through it. Loin, on the other hand, comes out a little dry because it's pure lean meat. Peel the garlic cloves. If they're small, use a few extra.

2. Step 2:

   

   Rinse the pork under running water and pat it thoroughly dry with a paper towel. This helps the spice rub stick to the meat and cuts down on excess moisture during baking.

3. Step 3:

   

   In a small bowl, combine the salt and spices. For the seasoning, I use a little herbes de Provence and a blend of peppercorns.

4. Step 4:

   

   Then add the minced garlic and vegetable oil. Stir everything together into a paste.

5. Step 5:

   

   Cut a few shallow slits along the length of the meat and rub it all over with the fragrant spice paste, working it into the cuts. Then set the meat on a sheet of foil.

6. Step 6:

   

   Wrap the meat in several layers of foil so none of the juices can leak out while it cooks. Refrigerate the wrapped meat for 2 hours. This gives it time to soak up the aroma of the herbs and spices.

7. Step 7:

   

   To cook, place the foil-wrapped meat in the slow cooker bowl without unwrapping it and close the lid. Set it to the Bake setting for 1.5 hours — that's enough to cook it through. If your piece of meat is smaller, shorten the time a little.

8. Step 8:

   

   Remove the finished meat from the slow cooker and carefully open the foil. Watch out — it's hot! If you'd rather serve it cold, let it cool right in the foil, for example overnight.

9. Step 9:

   

   This fragrant pork is great served either hot or cold. Enjoy!