Stephanie O'Dea'S Hirino Psito Pork In The Crock Pot

• 3 -4 lbs boneless 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 Worcestershire sauce
• 1 tablespoon brown sugar
• 1/4 cup Dijon mustard
• 1/2 cup dried cranberries
• 1 cup beer

1. Use a 6 Quart Slow Cooker.
2. Put the meat in your crockpot, and pour on all dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices coat the whole roast.
3. Peel garlic cloves and add whole.
4. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves.
5. Pour in beer.
6. Cover and cook on low for 8-10 hours or until the meat shreds easily with a fork.
7. Serve over rice or pasta, or on your favorite sandwich rolls.

garlic, bay leaves, sage, rosemary, kosher salt, pepper, worcestershire sauce, brown sugar, mustard, cranberries, beer

Taken from www.food.com/recipe/stephanie-odeas-hirino-psito-pork-in-the-crock-pot-515030 (may not work)