Pork Butt With Whiskey And Sage (Slow Cooker) - cooking recipe

Ingredients

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

Preparation

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.