Mix mustard, salt, garlic and other spices in a bowl in a bowl.
At the bottom of the dishes where our boiled pork will be pickled, put half of the rosemary branches. Rub the meat with the prepared marinade sauce and place in a bowl, spread the remaining rosemary on top, cover with cling film and put in the refrigerator overnight.
Tightly wrap boiled pork in foil and put in a high roasting pan, pour a little water and bake at 190 degrees for 1 hour. Then reduce the temperature to 160 degrees and cook for another hour. When the water evaporates, add more boiling water.
Cool the boiled pork without removing it from the foil, then drain all the liquid and store the meat in a refrigerator by wrapping it in paper.