Cat cora's hirino psito, slow roasted pork

Name: Cat cora's hirino psito, slow roasted pork
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: En
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

Main Dish

Very Easy

50 min

Here a receipt easy to realize for a good dish to share itself in family! it is a delight rt they are very appetizing.

Preparation

Preparation20 min

Cook time30 min

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.