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Have your butcher tie the pork roast into the traditional crown roast shape, chine bone removed, split between the ribs to facilitate the formation of the crown shape.
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Ask for the chine bone that will be used to roast the meat on to avoid burning the bottom.
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3
In a saucepan over medium heat combine the pureed Ancho chili, tomato puree, honey, vinegar, Worcestershire, black pepper, grnd cumin and garlic.
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Bring the ingredients to a simmer and allow to cook for 20 min before rem
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oving from the heat and adding the bourbon.
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Season the roast with salt and pepper and brush with Ancho marinade.
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Place the chine bone in a roasting pan and place the pork roast on the bones: this will prevent the bottom of the roast from burning.
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Place the roasting pan into the oven and cook for 20 min before turning the heat down to 350 degrees F. Brush the roast at frequent interva
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ls during the cooking process to keep the roast moist as well as perfumed with the spice mix.
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Add in the roughly cut vegetables and continue to cook till the roast reaches
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an internal temperature of 150 degrees F. Remove the roast from the pan and allow to stand for 20 min before carving.
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While the roast is resting make the quick pan gravy by pouring off all of the rendered pork fat, leaving the rough cut vegetables in the pan.
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Place the roasting pan on the stove top, turn the burner on underneath the roasting pan and continue to cook the vegetables with the chine bone.
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Carefully deglaze the pan by adding the wine allowing most o
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f the liquid to cook off before adding the warm chicken broth, reducing the heat to a simmer.
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Meanwhile in a small saucepan combine the 3 Tbsp.
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of pork fat with the flour and cook gently to make a light brown r
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oux, cooking about 3 to 4 min.
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Using a wire whisk, add in the roux to the simmering stock and whip the ingredients together to avoid lumping.
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Add in any remaining marinade to the gravy, then cook for 5 min before strai
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ning through a fine mesh strainer.
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Serve the roast, by carving at the table, with the dressing and gravy on the side.
