Shelly's Recipe

SLOW ROASTED PORK WITH BOURBON

Category: Roasts/Tenderloins - Pork

2 tbsp kosher salt
1 tbsp pepper
1 (5 lb) pork butt or pork shoulder
10 garlic cloves and sage leaves
1 cup flour
2 tbsp olive oil
1/2 cup sweet-hot mustard
1/2 cup packed brown sugar
4-5 dashes Worcestershire sauce
1/4 cup bourbon

Mix salt and pepper together in a small bowl and rub over pork on all sides. Make 5 slits on the bottom of the roast (the lean side) and stuff each one with a garlic clove and a sage leaf. Turn the roast over and repeat on the tom, or fatty, side. Wrap the roast in plastic wrap and refrigerate overnight.

Preheat oven to 250. Pour the flour on a plan, unwrap the pork, and roll it in the flour, coating all sides of the meat. Pat off any excess flour. Heat the oil in a large, heavy, skillet over medium-high heat. Cook the meat on each side, including the ends, until golden brown. This will take about 15 minutes.

Transfer the meat to a roasting pan. In a bowl, combine the remaining ingredients until smooth. Coat the meat with 1/2 of the mixture, using enough to cover all sides of the meat. Reserve any remaining sauce. Cover meat with foil and roast about 4 hours. Remove the foil and spoon the remaining sauce over the top of the roast. Return to oven, uncovered, and roast an additional 2 hours, or until the meat is completely tender and falling from the bone.