7 ounce chipotle chiles in adobo sauce chopped canned
2 tablespoons cumin seeds
2 garlic cloves minced
6 garlic cloves minced
2 cups ice cubes
0.5 cup kosher salt
0.3 cup juice of lime fresh
2 tablespoons lime rind grated
1 tablespoon mexican oregano dried
1 teaspoon mexican oregano dried
0.5 cup sugar
7 cups water divided
Equipment
bowl
paper towels
sauce pan
oven
roasting pan
kitchen thermometer
aluminum foil
ziploc bags
Directions
Combine 1 cup water, cumin, rind, 1 tablespoon oregano, and 6 garlic cloves in a small saucepan. Bring to a boil; remove from heat.
Pour into a large bowl; cool to room temperature.
Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Stir in chiles.
Pour salt mixture into a 2-gallon zip-top plastic bag.
Add ice and pork; seal. Marinate in refrigerator 24 hours, turning occasionally.
Preheat oven to 45
Remove pork from bag; discard brine. Pat pork dry with paper towels.
Combine juice, pepper, 1 teaspoon oregano, and 2 garlic cloves.
Place pork in a roasting pan coated with cooking spray.
Brush juice mixture over pork.
Bake at 450 for 15 minutes. Reduce oven temperature to 325 (do not remove pork from oven); bake an additional 45 minutes or until thermometer inserted into thickest portion of pork registers 15
Place pork on a platter. Cover with foil; let stand for 15 minutes. Thinly slice.
