Prep 12 hrs 30 mins
Cook 9 hrs
From "The Great American Slow Cooker Book" by Bruce Weingstein and Mark Scarborough. I have not made this yet, but it looks enticing. This cookbook scales recipes for all sizes of slow cooker, which is great, plus they focus on fresh ingredients, rather than processed. Servings are estimated.
- 5 small garlic cloves, peeled
- 5 fresh sage leaves
- 2 1⁄2 lbs boneless pork butt
- 2 tablespoons coarse grain mustard
- 2 tablespoons packed dark brown sugar
- 1 tablespoon blended whiskey
- 1 teaspoon Worcestershire sauce
- Halve the garlic cloves and sage leaves. Using a paring knife, cut slits all over the pork butt, inserting a piece of garlic or a folded sage leaf into each slit. (I find it easiest to twist the knife a bit as I insert things into meat).
- Mix together the remaining ingredients and smear all over the pork butt. Set in a dish, cover tightly with plastic wrap and refrigerate 12 to 24 hours.
- Unwrap the pork and let it stand about 30 minutes on the counter.
- Place in a 4 to 5 1/2 qt slow cooker and cook for 9 hours, or until the meat is fork-tender, but not falling apart.
- Remove from cooker with tongs or wide spatula. Let rest 10 minutes, then carve into slices for serving.