Ingredients:

Brown sugar brine:

• 6 cups cold water
• ½ cup kosher salt
• 1/3 cup dark brown sugar
• 2 cups ice cubes

• 1 3 to 4 pound boneless loin or leg pork roast

• Southwest seasoning:
• 1 cup cilantro
• 1 tablespoon garlic
• 1 teaspoon whole cumin seed
• 1 tablespoon pure ground New Mexico chile (or paprika, if unavailable)
• 1 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 2 teaspoons olive oil

• Cilantro sprigs
• Lime wedges

Directions:

1. In a mixing bowl, stir salt into cold water until dissolved, then stir in sugar until dissolved. Add ice cubes to reduce temperature to at least 45°F. Place pork in a 2-gallon zipper lock bag and pour in brine. Seal bag, place in a bowl, and refrigerate overnight or up to 24 hours.
2. Preheat oven to 350°F.
3. Remove pork from brine and pat dry. Combine cilantro, garlic, cumin, ground New Mexico chile, pepper, lime juice, and oil in a blender and blend to make a paste. Rub paste all over pork. Place pork on a rack in a roasting pan. Roast for 1 hour, then begin checking the internal temperature with an instant-read thermometer.
4. When it reaches 140 to 145°F, remove from oven and tent loosely with foil. Let rest for 10 to 20 minutes, then slice into ¼-inch slices. Garnish with cilantro sprigs and lime wedges and serves, letting guests squeeze lime juice over pork to suit their taste.

Serves 6 to 8