Rub pork with salt and pepper. Cut slits into pork and stuff with garlic and sage. Refrigerate overnight. Sear meat in oil. Mix mustard, sugar, Worcestershire,and bourbon. Pour half over pork. Bake at 250 covered with foil for 4 hours. After 4 hours, spoon rest of sauce over and cook uncovered 2 more hours.
A slowly roasted pork that falls apart with a fork
- 2 teaspoons salt
- 1 teaspoon pepper
- 2¼ kilograms pork shoulder
- 10 cloves garlic
- 10 leaves fresh sage
- 2 tablespoons oil
- 125 millilitres dijon mustard (or any other good, sweet and hot mustard would be fine)
- 125 millilitres brown sugar
- 1 teaspoon worcestershire sauce
- 63 millilitres bourbon
Slow Roasted Pork With Bourbon is a community recipe submitted by rachelak and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.