I suggest that you prepare a juicy, tender, flavorful meat with layers of ruddy dried fruits for the festive table. Prunes and dried apricots give a pleasant sweet and sour taste, figs-a rich sweet taste, so you can reduce its amount in half (if you do not like sweetness in meat!). We will bake the meat in a slow cooker, fast and delicious!
When using carbonate in the finished form, the meat will be more "lean", when using the neck part-more juicy, but fatter! Choose according to your taste and preferences!
Wash the piece of carbonate and dry it with a paper towel. In the cut, make 5 deep incisions along the piece, one in the center, two-symmetrically at the edges (do not cut through to the end!). Sprinkle the meat with salt, pepper, and spices to your taste.
Dry fruits pour hot water for 5-10 minutes, then drain the water, rinse again, dry with a paper towel.
In the Central section, put figs (the number of figs can be reduced in half by cutting each fruit lengthwise, since figs give a rich sweetness), in the side sections, put dried apricots and prunes (adjust the amount to your taste!).
Tie the meat tightly with a cooking thread. It is better to prepare the meat in the evening and send it to the refrigerator at night, covered with food wrap. This way the meat will be filled with the taste and aroma of dried fruits!
Pour 1 tbsp of vegetable oil on the bottom of the bowl of the slow cooker and put a piece of prepared meat. For baking meat, I use a slow cooker. Setting the "Baking" mode for 60 minutes. After 15 minutes, open the lid of the slow cooker to carefully turn the meat over and add 50 ml of water, if the meat juice is not enough and the meat may burn! For an hour of cooking in the "Baking" mode, I turned the piece 4 times, so that the meat was browned on all sides, if necessary, I added water if the meat juice was not enough. After the end of the program, set the additional program "slow-Cooker" for 15 minutes at 140*C or the program stewing until the meat is ready and poured the sauce (recipe below).
For the sauce, mix liquid honey, balsamic vinegar, vegetable oil in proportions to your taste, if desired, you can add soy sauce, spices.
On average, cooking takes an hour and a half, during which time the pork will be covered with a beautiful brown crust, and the meat will be juicy and soft inside. After the warning signal, the meat can be left in the slow cooker until it cools completely, then wrapped in food wrap or foil, and sent to the refrigerator. Serve both hot and cold, sliced into thin slices. Remove the threads from the slightly chilled meat, so as not to break the integrity!