Pork Butt With Whiskey And Sage (Slow Cooker)

• 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

1. 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).
2. 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.
3. Unwrap the pork and let it stand about 30 minutes on the counter.
4. 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.
5. Remove from cooker with tongs or wide spatula. Let rest 10 minutes, then carve into slices for serving.

garlic, sage, pork butt, coarse grain mustard, brown sugar, blended whiskey, worcestershire sauce

Taken from www.food.com/recipe/pork-butt-with-whiskey-and-sage-slow-cooker-515930 (may not work)