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1
In a bowl, mix together the sugar, chilies, salt, oregano, thyme, and pepper.
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2
Rub evenly onto the pork, cover, and refrigerate for at least 2 hours.
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3
Remove from the refrigerator and let meat come to room temperature.
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4
Heat the oil in a large saute pan over medium-high heat.
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5
Add the pork and sear until the meat is browned on all sides.
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6
Remove the meat from the pan.
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7
Add the onions, peppers, and garlic, and cook, stirring, until soft, about 3 minutes.
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8
Add the tomatoes, tomatillos, and bay leaf, and cook, stirring, for 1 minute.
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9
Add the lime juice, tequila, and cilantro, stir well, and bring to a boil.
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10
Return the meat to the pan.
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11
Lower the heat, cover, and simmer until the meat is tender, 45 minutes, stirring and basting occasionally.
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12
Remove from the heat.
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13
Transfer the pork to a platter and tent to keep warm.
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14
Transfer the contents of the pan to a blender and puree on high speed.
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15
Return to the cooking pan and cook until thickened.
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16
Adjust seasoning, to taste.
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17
Spoon the sauce onto a platter.
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18
Carve the meat and arrange on top of the sauce.
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19
Drizzle with the cilantro oil and serve immediately.
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20
Bring a medium pot of water to a boil.
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21
Add the cilantro and blanch for 10 seconds.
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22
Remove and shock in an ice bath.
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23
Pat dry well on paper towels, squeezing to remove any excess water.
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24
Roughly chop and transfer to a blender.
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25
With the machine running, add the oil, salt, and cayenne and process until smooth.
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26
Transfer to a bowl, cover, and refrigerate overnight.
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27
Strain through a fine mesh strainer, pressing against the solids with the back of a spoon to extract as much oil as possible.
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28
Transfer to a squirt bottle and refrigerate until needed, for up to 2 weeks.
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29
(Bring to room temperature before using.)
