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1
Preheat oven to 275 degrees F
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2
Season the roast all over with the pepper and salt
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3
In a heavy, dry cast-iron skillet over a medium to high flame, brown the roast all over. Firstly, start with the fatty side down and turn with tongs until the meat is a deep caramel brown color all over. This should take 15 to 20 minutes
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4
Remove the meat to a dish and let the pan cool down just a little, pouring off any excess fat and wiping away any burnt bits and pieces
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5
In a small bowl, mix together the bourbon, mustard and sugar to make the glaze
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6
Return the meat to the half cooled pan and pour 1/2 of the glaze over it, turning the meat and evenly distributing the mixture all over it
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7
Use an aluminum foil and cover the pan with the meat, allowing it to roast in the oven for approximately 2 hours. You should be turning and basting the meat every half hour with the remaining glaze
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8
After the approximately 2 hrs, remove the foil and increase the oven temperature to 345 degrees F. Continue roasting the meat uncovered, until the glaze mixture reduces and the pork is glossy brown and thickly coated with glaze. This should take about 45 to 55 minutes
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9
Turn off oven and allow roast to rest for 15 minutes before you slice it up and serve as necessary
