Cat Cora's Slow Roasted Pork

Slow-Roasted Pork, Hirino Psito
This pork is juicy on the inside with a crust on the outside. Pork shoulder or butt works great for this dish because of the fat content, which is needed for moisture. I never use pork loin or any leaner meat because it will dry out.

Serves 6 to 8
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
about 1 cup all-purpose flour
2 tablespoons extra virgin olive oil
1/2 cup Alma's mustard (see below for recipe)
1/2 cup brown sugar
4 to 5 dashes Worcestershire sauce
1/4 cup Bourbon whiskey

Directions
Mix the salt and pepper together and rub over all sides of the pork. Make five slits on the bottom of the roast and stuff each one with a garlic clove and sage leaf. Turn the roast over and repeat on the top (fatty side). Wrap the roast in plastic, refrigerate and let marinate overnight. Make Alma’s Mustard*

Preheat the oven to 250° F.

Place the flour on a plate, unwrap the pork and roll it around in the flour, coating all sides of the meat. Pat off all excess flour. Heat the oil in a large skillet over medium-high heat. Add the floured pork and fry on all sides, including the ends, until golden brown. It will take about 15 minutes total.

Transfer the meat to a 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. Reserve any remaining. Place meat in the oven and roast for four hours. Remove the foil and spoon the remaining mixture over the top of the roast. Return to the oven, uncovered and roast an additional two hours, or until the meat is completely tender and is falling from the bone.

*Alma's Fruited Mustard
Makes about 3 cups
2 pounds (8 sticks) unsalted butter
2 bay leaves, chopped
1 tablespoon chopped fresh rosemary
1 cup chopped dried cherries
1 cup sweet-hot mustard
2 cups dijon mustard
Kosher salt and freshly ground black pepper to taste
To make fruited mustard, melt butter over medium heat and cook until it reaches a caramel color, 3 to 4 minutes. Add the bay leaves, rosemary, dried cherries and pepper. Mix in the sweet and dijon mustards. Refrigerate until ready to use.