Wednesday, April 29, 2009
As I promised when I made the crock pot version, I have now made the oven version and I do love this one the best!
Hirino Psito, Slow Roasted Pork
Adapted from Cat Cora
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 (I used Brandy)
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.