Categories: Pork
Ingredients
- Spice Rub and Pork:
- 2 1/2 tbsp. chopped fresh sage
- 2 tbsp. minced garlic
- 2 tbsp. olive oil
- 1 tbsp. chopped fresh thyme
- 1 tbsp. lemon zest
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 tsp cumin seeds
- 4 lb. boneless pork shoulder roast
- Sauce:
- 2 cups orange juice
- 1/3 cup lemon juice
- 1/3 cup lime juice
- 1/4 cup agave syrup or corn syrup
- 1/4 cup tequila
- 1 tbsp. fish sauce
- 2 tsp minced garlic
- 1/2 tsp hot sauce
- 1/4 cup fresh cilantro, for garnish
Directions
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To prepare spice rub and pork: Combine sage, 2 tbsp. garlic, oil, thyme, lemon zest, salt, pepper and cumin in a small bowl. Place pork, fat-side up, in a baking pan and rub the spice mixture all over the top and sides. Cover and refrigerate for at least 1 hour or overnight.
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When ready to roast the pork, position a rack in bottom third of oven; preheat to 450.
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Transfer the pork to a rack set in a roasting pan. Roast for 20 minutes.
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Reduce oven temp to 325. Continue roasting until cooked through, 2 1/2 to 3 1/2 hours.
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Transfer the pork to a cutting board; loosely cover with foil. Let rest for at least 15 minutes.
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Meanwhile, to prepare sauce: Pour orange, lemon and lime juices into the roasting pan. Bring to a boil over medium-high heat and cook until reduced to 2 cups, about 5 minutes. Stir in agave (or corn) syrup, tequila, fish sauce, garlic and hot sauce. Cook, stirring occasionally and scraping up any browned bits, until the sauce is the consistency of a light syrup but not thick enough to coat a spoon, 6-8 minutes. Strain the sauce through a fine-mesh sieve (discard the solids).
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Thinly sliced or shred the pork and drizzle the sauce over it. Garnish with cilantro.