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1
Preheat oven to 425 degrees.
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2
In a saucepan over medium heat combine the pureed ancho chili, ketchup, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic.
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3
Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat.
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4
Add the bourbon to the finished glaze and allow to cool.
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5
Season the roast with salt and pepper, put the roast into a roasting pan and brush with the ancho marinade.
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6
Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350 degrees.
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7
Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture.
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8
Add the roughly cut vegetables, and continue to cook until the roast reaches an internal temperature of 150 degrees, about 1 1/2 to 2 hours.
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9
Remove the roast from the pan and allow to stand for 20 minutes before carving.
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10
While the roast is resting make a pan gravy.
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11
Pour off all of the rendered pork fat reserving 3 tablespoons, leave the rough cut vegetables in the pan, and place the roasting pan on the stove top.
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12
Turn the burner on underneath the roasting pan and keep the vegetables hot.
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13
Carefully
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14
deglaze the pan by adding the wine and allowing most of the liquid to cook off before adding the hot chicken broth.
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15
Reduce the heat to a simmer.
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16
Meanwhile in a small saucepan combine the 3 tablespoons of pork fat with the flour and cook gently to make a light brown roux , cooking about 3 to 4 minutes.
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17
Using a wire whisk add the roux to the simmering stock and whip the ingredient together to avoid lumping.
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18
Add any remaining marinade to the gravy and cook for 5 minutes before straining through a fine mesh strainer.
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19
Serve the roast, by carving at the table, with ancho gravy on the side.
