Cat Cora's Hirino Psito, Slow Roasted Pork

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

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
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)

First day
Directions:
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.

Next day:
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.
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Have a look at what was cooking: Crock Pot Hirino Psito, Slow-Roasted Pork

while I was outside looking at my plants adorned in their sexiest, showiest, come hither-iest, please polinate me best--aka flowers. It just sounds better the first way, don't you think? Let me show you what I am talking about, but first, let me do homage to Cat Cora and A year of Crockpotting. They both did their showiest, come hither-iest, please make me recipe that I want to tell you about. It was so good all I can say is Wow! And of course, thank you! And Uh, Uh-- Let's Eat!

Crock Pot Hirino Psito, Slow Roasted Pork
Adapted from ayearofcrockpotting, Cat Cora, and ABC's website
3-4 pound boneless pork butt or shoulder (I used pork butt)
10 whole garlic cloves
3 bay leaves
1 teaspoon sage
1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce
1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (I used Amber Bock)

The Directions.

Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.

Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours. Serve over rice or pasta, or on your favorite sandwich rolls.

Verdict: I will make again, but first, I will make the oven roasted CC (Cat Cora) version, compare and report to you. I have the shoulder rubbed already and in the fridge. I made the Alma's Fruited Mustard also and it is in the fridge. Roasting takes place tomorrow.

Now, let me show you what my plants have been up to! Pistils and Stamens, pretty sexy, no?















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