Cat cora's hirino psito, slow roasted pork

Main Dish
4 servings
20 min
30 min
Very Easy
Here a receipt easy to realize for a good dish to share itself in family! it is a delight rt they are very appetizing.


Number of serving: 4
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


  • 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.


Cat Cora's Hirino Psito, Slow Roasted Pork, photo 1
Cat Cora's Hirino Psito, Slow Roasted Pork, photo 2


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