Cat cora's hirino psito, slow roasted pork

Ingredients

• 2 tablespoons Kosher Salt
• 1 tablespoon freshly ground black pepper
• One 5 pound pork butt or pork shoulder
• 10 peeled garlic cloves
• 10 fresh sage leaves
• 1 cup all-purpose flour, approximately
• 2 tablespoons olive oil
• 1/2 cup Alma?s mustard, recipe included here ( may add fruited version)
• 1/2 cup brown sugar
• 4-5 dashes Worcestershire sauce
• 1/4 cup Bourbon whiskey

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Preparation

• Mix the salt and pepper together and rub over all sides of the pork.
• Make 5 slits each on the top and bottom of the roast and insert a garlic clove and sage leaf into the slit. Wrap the roast in plastic wrap and refrigerate over night.
• Preheat oven to 250. Place flour on a plate and pat flour on pork, coating all sides. Dust off excess flour. Hear oil in a large skillet over medium high heat. Brown pork on all sides, until golden brown, about 15 minutes.
• Transfer meat to roasting pan. Combine 1/2 cup of Alma?s mustard with the brown sugar, Worcestershire sauce and bourbon. Stir until smooth.
• Smear the meat with about 1/2 to 2/3 of the mixture, or enough to coat all sides of the meat . Cover the roasting pan with foil. Roast meat for 4 hours.
• Remove foil and spoon the remaining mixture over the top of the roast.
• Return to oven and roast uncovered for an additional 2 hours, or until the meat is completely falling off the bone.