Pork carbonate in a slow cooker

Cooking in a slow cooker turns almost any kind of meat into a culinary masterpiece. The ability to stew with the lid closed, preserving the juice and not losing the liquid, helps to soften the fibers and the pieces will melt in the mouth.

To cook pork carbonate, take an even piece. This will not affect the taste, the meat will be perfect in any case, but it will significantly improve the appearance in the finished dish.

To begin with, combine the spices by pouring salt, ground black pepper and garlic powder into a deep bowl. Mix until smooth, all dry ingredients should be evenly combined to soak the meat well.

Turn on the slow cooker to the frying mode, pour out half of the olive oil, wait for a strong heating. While the process is going on, we wash the pork under running water and dry it well with paper towels. Excess moisture will splash when it gets into the oil. We put the meat in a heated bowl of a slow cooker, do not cover it with a lid. Fry on all sides until golden brown, if necessary, add the remaining olive oil. In the process of frying, season the meat from all sides with a mixture of seasonings.

As soon as the pork is fried enough, but not burnt, we take it out of the bowl of the slow cooker and start the sauce. Pour chicken broth into the bowl, if desired, it can be replaced with water or broth from another type of meat.

Using a spatula, we scrape the remains of meat from the bottom, they should get into the sauce, diversifying its taste and texture. We put the meat back into the bowl of the slow cooker, close the lid and set the stewing mode for 45 minutes.

At the end of the cooking process, we take the pork out of the bowl and put it on a plate. Turn on the frying or stewing mode and finish the sauce cooking process, boiling it for 10-15 minutes with the lid open. During this time, it will boil off and become thicker and incredibly fragrant.

Cut the pork into pieces, about 1 cm thick, pour the sauce, sprinkle with herbs and serve to the table.

Bon appetit!