Secreto filled, from the slow cooker

Ingredients for 4 servings:

• 2 pieces of pork (Secreto), approx. 500 g each
• 1 bell pepper(s), red
• 10 stalks garlic, young (garlic green)
• 1 chili pepper(s)
• 1 onion(s), diced
• 2 tbsp mustard
• 100 ml red wine
• 300 ml meat broth
• 100 ml cream
• 2 tbsp tomato paste
• Allspiceón de la Vera
• salt and pepper
• some clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 15 minutes

Cut the two pieces of meat into two large, yet fairly thin slices, similar to roulades. Rub them with mustard and season with salt, pepper, and Pimentón de la Vera. Place a few strips of bell pepper, chili pepper, and three stalks of young garlic on each slice. Roll up like a roulade and secure with kitchen string or toothpicks. Brown the filled rolls well all over in a pan with clarified butter, then place them in the switched-on slow cooker. Add the onion, the finely diced remains of the bell pepper and garlic stalks, and the tomato paste to the same pan and fry briefly. Deglaze with the red wine and reduce by about half. Then add everything to the meat, along with the meat broth. After about 1 hour on high, simmer for another 4 hours on low. Pour the sauce into a saucepan, add the cream, season to taste, and thicken slightly. Potatoes, any kind of dumplings, or even pasta are good side dishes. For this dish, I don’t use Iberian pork secreto; I’d rather use a piece from a regular, free-range animal.