Friptura de porc la slow cooker / Slow cooker pork roast

Cine nu are slow cooker* sa isi cumpere, e AUR la casa omului, mai ales cand ai copii si putin timp liber :) Aceasta friptura de porc la slow cooker a iesit PER-FEC-TA! Frageda, suculenta si tare aromata, iar aparatul a facut 95% din treaba, tare, nu? :) Noi am umplut niste lipii cu friptura calda, cartofi crocanti cu malai, salata, ceapa, ketchup si maioneza si am mancat de ne-am lins pe degete :) Pentru cei la dieta keto/low carb, aveti varianta de a manca friptura cu aceste lipii si o salata alaturi. E super si rece, taiata subtire si pusa in sandvis, in loc de mezel :)

Ingrediente:

• 1 kg de carne porc (am folosit cotlet)
• 4 lg ulei de masline
• 1 lg boia dulce
• 1 lg pudra de usturoi
• 1 lgt cimbru uscat
• 1 lgt sare*
• 1 lgt piper
• 250ml apa

Cu 1 seara inainte punem la marinat carnea; adica o frecam bine cu uleiul de masline si toate condimentele: sare, piper, boia, pudra de usturoi, cimbru.

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Asezam carnea intr-un vas de sticla pe care il acoperim bine cu folie si il introducem in frigider peste noapte. A 2a zi, punem in vasul slow cooker-ului carnea, turnam tot sosul deasupra si 250ml apa plata.

Setam aparatul pe High pt 5 ore si ne vedem de treaba :) Majoritatea modelelor de slow cooker pastreaza preparatul la cald dupa terminarea timpului ;) Pofta mare!

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*La copii mici omiteti sarea. Nu am apucat sa ii fac poze in timpul prepararii, o voi face data urmatoare :)

ENGLISH VERSION

Who doesn’t have a slow cooker should really get one, it’s amazing when you have children and very little free time :) This pork roast turned out yummy, so tender, moist and tasty and the slow cooker did 95% of the work :) Cool, right? We filled some tortillas with warm steak, crispy potatoes, salad, onion, ketchup and mustard and it was just a super delicious meal! :) You can slice it cold and use it in sandwiches, too :)

Ingredients:

• 1 kg pork (I used pork chop)
• 4 tbsp olive oil
• 1 tbsp sweet paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt*
• 1 tsp pepper
• 250 ml water

The night before rub the meat with the olive oil and spices: salt, pepper, garlic, paprika, thyme.

Put the meat in a glass bowl and wrap it with clingfilm. Set it in the fridge. The next day, put the meat and juice in the slow cooker and add 250 ml of water.

Set the SC on High for 5 hours and do whatever you want in the meantime :) Most slow cookers keep the food warm when the program ends. Enjoy! *Skip the salt for babies and toddlers.