This meat is so similar to roast from the oven that it’s hard to believe that it was cooked in a slow cooker. Him The secret is in the preliminary roasting of pork shoulder in a pan. how only the meat is well browned on all sides, rub it fragrant oil with herbs and put in a slow cooker stew with vegetables. To serve separately, cut the meat into slices and put vegetables out of the pan. And the liquid in which turn the roast into a delicious sauce, thickening it starch and flavored with fresh herbs. Great for serving подойдёт noodles в сливочном масле. 
Time: 9 час. 40 min Difficulty: easy. Servings: 6-8. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l fresh rosemary leaves
- 3 tbsp. l fresh sage leaves
- 1 tbsp. l fresh thyme leaves
- 5 tbsp. l olive oil
- 1 piece of pork shoulder without bone weighing 2-2.5 kg., With fat a hat
- 0.5 tbsp. dry white wine
- 2 large cloves of garlic, finely chopped
- 1/4 tsp ground allspice
- 4 large carrots, cut into pieces of 2.5 cm.
- 4 stalks of celery, cut into pieces of 5 cm.
- 1 large onion, trimmed from above, but fastened at the root, cut into 8 slices
- 2 bay leaves
- 1 tbsp. lightly salted chicken stock
- 3-4 tsp corn starch
- 1/4 Art. chopped fresh parsley
- Egg noodles in butter, served
Recipes with similar ingredients: rosemary, sage, thyme, pork, white wine, garlic, allspice, carrots, celery, onions, bay leaves, broth, starch, parsley, egg лапша
Recipe preparation:
- Coarsely chop the rosemary, sage and thyme and transfer to a small bowl. Add 2 tbsp. l olive oil, and mix.
- On the fat cap of the pork shoulder, make cuts with a knife crosswise, then rub the whole piece of meat 2.5 tbsp. l salt and 2 hours l pepper.
- Heat a large frying pan over medium-high heat. Add the remaining 3 tbsp. l olive oil and heat until it will start to flicker. Put the pork fat on the pan and fry it down 3-4 minutes, then fry on each side for 3-4 minutes. Transfer the pork to a large plate.
- Add wine, garlic and allspice to the pan, bring to boil and evaporate about half.
- The capacity of the slow cooker is 7 liters. put the carrots celery, onions and bay leaves. Grate all the pork with aromatic butter with greens, not forgetting to rub it into all the hollows between muscle put the meat on top of the vegetables and pour all the allocated juices. Add the evaporated wine mixture and chicken stock, cover lid and cook with low heat for 8 hours.
- Put the pork on a cutting board and cover with foil. Put vegetables with a slotted spoon on a serving plate. Get a laurel leaf and cover the vegetables with foil. Pour the cooking liquid into the measured glass and leave for 10 minutes. Fat should rise to the surface; scoop out as much fat as you can and throw it away. Pour liquid in a small saucepan and bring to a boil.
- While the cooking liquid is boiling, prepare the pulp from corn starch: Dissolve for every glass of cooking liquid 1 tsp starch in 1 tbsp. l cold water. Turn down the fire to the liquid was boiling slowly, stir in the starchy mixture and cook, stirring constantly until the sauce thickens a little, about 5 minutes. Stir in 2 tbsp. l parsley. Salt if necessary.
- Cut the pork across the fibers into 0.5 cm slices. And spread on a large dish with vegetables. Pour sauce on top. Salt the meat and sprinkle with the remaining parsley. Serve with Egg noodles, and sauce in a separate bowl.
