Milk and Honey does it again! I love that blog. So many delicious ideas… and B says this is possibly the best roast pork he’s ever had anything to do with. Yay!
As always, I can’t leave anything alone, so you’ll see my recipe below is a little different from Milk and Honey’s.
Milk and Honey’s Roast Pork Loin with Brown Sugar Chipotle Sauce »
4-6 pound pork shoulder blade roast – I used one of the brined roasts from Hormel, so no added salt in this recipe
1/2 cup dark brown sugar
1/2 cup sorghum molasses
6 teaspoons granulated garlic
2 teaspoons ground cumin
1 teaspoon curry powder
1/4 cup rice vinegar
1/4 cup balsamic vinegar
2 canned chipotles in adobo, roughly chopped (I couldn’t find dried)
Combine sauce ingredients and pour over roast in plastic bag. Marinate in refrigerator for 4 hours or longer. Remove from plastic bag to roasting pan lined with foil, pour marinade over pork, and roast in 300 degree F oven to 150 degrees internal temperature, about 3 hours. Remove from pan and rest, covered with foil, for 10 minutes. Meanwhile, remove as much grease as possible from marinade juices in roasting pan, then bring to a boil on stovetop and thicken to taste.
Next time I’ll add more chipotles – I thought it needed more heat – and I might use some smoked paprika, too. It makes everything better. :0