Instructions
- Bring the roast to room temperature 40 minutes before cooking.
- For the rub, in small bowl mix together 1 tablespoon olive oil, garlic, salt, black pepper, ancho chili, sage, rosemary and thyme
- Preheat the oven to 325 F.
- Spread the rub all over the roast.
- In a Dutch oven or large oven-proof skillet, heat the remaining 11/2 tablespoons olive oil over medium to high heat. Add the roast, sear and brown on all sides until you have a crispy crust.
- Add stock and sherry to the bottom of the pot or skillet. Cover and place in the oven. Alternatively, place on a rack in a roasting pan, pour broth in bottom of pan, cover and place in the oven.
- Roast the pork until internal temperature is 150 F (the temperature will continue to rise while the roast rests), about 11/2 to 2 hours.
- Remove from the oven and transfer the roast to a platter. Tent with foil and allow the roast to rest for 15 minutes before carving.
- Heat drippings and add flour white wash to thicken into a gravy. Add white pepper to taste
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving