Servings: Serves about 12, with leftovers
To make brine: In a small saucepan, combine orange juice, salt, brown sugar, rosemary, paprika, peppercorns, oregano and garlic. Bring to a boil; cook, stirring until salt and sugar dissolve, about 30 seconds. Pour into a large bowl and let cool slightly. Stir in water. Refrigerate until cold, about 30 minutes. Place pork roast in a large Ziploc bag. Pour brine over roast and seal bag. Place bag in a large bowl and refrigerate 24 hours, turning bag once.
Preheat oven to 300°. Remove pork from brine and transfer to a large roasting pan. Cover loosely with foil. Roast pork 6 hours, or until meat is very tender.
Remove pork from pan and set aside 30 minutes. Pour pan juices into a bowl and skim off fat (or refrigerate until fat hardens, then remove fat and discard). Set aside; do not clean pan.
Preheat broiler. Remove strings from pork and return pork to pan.
To make glaze: In a bowl, stir together sorbet, tangerine juice, brown sugar and lime juice. Spread pork with glaze and broil about 5 inches from heat until browned, about 3 minutes. Remove roast to a cutting board and let rest 15 minutes. Add pan juices to other reserved juices and reheat in a saucepan.
Thinly slice pork roast and arrange on a platter. Drizzle with some of the hot pan juices; garnish with orange slices and chopped cilantro, if desired. To serve, place a slice or two of pork on a lettuce leaf, top with salsa, roll up and eat.
From the December 2006 issue of O, The Oprah Magazine
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