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Mix the salt and pepper together and rub into the pork on all sides. Make 5 slits on the lean side of the roast and stuff each one with a garlic clove and a sage leaf. Repeat on the fatty side. Wrap in plastic and chill overnight.
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Preheat the oven to 250 F.
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Coat all sides of the meat with the flour. Heat the olive oil in an oven proof stock pot on medium high heat and brown the meat on all sides for a total of 15 minutes.
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Combine the mustard, sugar, Worcestershire sauce, and the bourbon. Coat the meat with 2/3 of the mixture, reserving the remaining sauce.
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Set the meat so that the lean side is on the bottom of the pan.Cover the pot with aluminum foil and roast 4 hours. Remove the foil and spoon on the remaining sauce. Return to the oven, uncovered, and roast 2 more hours. Serve.