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Ancho Chili Scented Crown Roast of Pork

A home-style Ancho Chili Scented Crown Roast of Pork made with Dried Ancho Chili Peppers Soaked In, Tomato Puree Or Ketchup, Honey, Red Wine Vinegar, and Worcestershire Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 oz
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2
• 1/4 cup
• Salt And Pepper
• 1
• 1
• 1
• 1/2 cup
• 3 tbsp
• 3 tbsp
• 2 cup

Method (preview)

1. 1

   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.

2. 2

   Ask for the chine bone which will be used to roast the meat on to avoid burning the bottom.

3. 3

   In a saucepan over medium heat combine the pureed Ancho chili, tomato puree, honey, vinegar,

4. 4

   Worcestershire, black pepper, ground cumin and garlic.

5. 5

   Bring the ingredients to a simmer and allow to cook for 20 minutes before rem oving from the heat and adding the bourbon.

6. 6

   Season the roast with salt and pepper and brush with Ancho marinade.

7. 7

   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.

8. 8

   Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350 degrees F. Brush the roast at frequent interva ls during the cooking process to keep the roast moist as well as perfumed with the spice mixture.

9. 9

   Add the roughly cut vegetables and continue to cook until the roast reaches an internal temperature of 150 degrees F. Remove the roast from the pan and allow to stand for 20 minutes before carving.

10. 10

    Carefully deglaze the pan by adding the wine allowing most o f the liquid to cook off before adding the hot chicken broth, reducing the heat to a simmer.

11. 11

    Meanwhile in a small saucepan combine the 3 tablespoons of pork fat with the flour and cook gently to make a light brown r oux, cooking about 3 to 4 minutes.

12. 12

    Using a wire whisk, add the roux to the simmering stock and whip the ingredients together to avoid lumping.

13. 13

    Add any remaining marinade to the gravy, th