| | FOR THE PORK |
| 1 | | 6 to 7 pound center-cut loin of pork tied into a crown roast, bones facing outward |
| 1 | oz | Dried Ancho chili peppers, soaked in |
| 1/2 | c | Hot water until softened, seeds carefully removed, pureed until smooth |
| 1/2 | c | Tomato puree or ketchup |
| 1/2 | c | Honey |
| 1/2 | c | Red wine vinegar |
| 2 | tb | Worcestershire sauce |
| 1 | tb | Coarsely ground black pepper |
| 1 | tb | Ground cumin seed |
| 2 | | Garlic cloves, finely chopped, about 1 tab |
| 1/4 | c | Good Kentucky Bourbon |
| | Salt and pepper |
| 1 | | Carrot; roughly chopped |
| 1 | | Onion; roughly chopped |
| 1 | | Celery stalk; roughly chopped |
| 1/2 | c | Dry white wine |
| 3 | tb | Flour |
| 3 | tb | Rendered pork fat |
| 2 | c | Hot chicken broth |
