Roast Pork with Fresh Garlic

Thaw the pork loin on the lower shelf of the refrigerator. Ideally, place the meat in a deep bowl overnight. After thawing, drain the liquid and transfer to a clean bowl.

Mince all the garlic using a blender or knife to get large chunks, not a paste. There should be a lot of garlic.

Alternative method: make incisions in the meat with a sharp knife and stuff them with pre-cut garlic cloves lengthwise. Adjust the amount to taste.

If using minced garlic: generously coat the meat with olive oil, place garlic on all sides, pressing the pieces against the oily sides of the carbonade. Sprinkle generously with paprika.

If larding: first lard the meat, then drizzle with olive oil and sprinkle with paprika.

Marinate the meat: cover the bowl with plastic wrap and place it in the refrigerator overnight, or use it the same day. Both options give the same result.

Remove the meat from the bowl and pat it dry with paper towels to remove excess liquid. Do not add oil to the slow cooker bowl. Sear the meat well on all sides until a golden brown crust forms. This will seal in the juices and make the roast juicy.

Without removing the meat from the bowl, set the multicooker to the "Stewing" mode. Add 30 ml of water, cover with the lid. Stew on low heat without the "Pressure" mode for about 2–2.5 hours.

After 2 hours, check if it's done: pierce the meat with a knife. If the juice is clear, keep it covered for another 20 minutes. If you see blood, simmer for another 30 minutes and check again. Maximum cooking time is 3 hours. Turn off the multicooker.

If there is still plenty of time before serving, leave the roast in the pot — it will be more tender and better absorb the juices. If time is short, very carefully remove the roast and place it in a cool place to cool.

Slice the boiled meat into large pieces. Serve as an independent appetizer or with mustard, horseradish, pickled vegetables and fresh herbs.