Ingredients
- 1 cup water
- 2 Tbsp. cumin seeds
- 2 Tbsp. grated lime rind
- 1 Tbsp. Mexican oregano
- 6 garlic cloves, minced
- 6 cups water
- 1/2 cup salt
- 1/2 cup sugar
- 1 (7 oz) can chipotle chiles in adobo sauce, chopped
- 2 cups ice cubes
- 1 (3 lb) boneless pork loin, trimmed
- 1/4 cup fresh lime juice
- 2 tea. pepper
- 1 tea. Mexican oregano
- 2 garlic cloves, minced
- cooking spray
Preparation
Step 1
Combine first 5 ingredients in a small saucepan. bring to a boil; remove from heat. Pour into a large bowl; cool to room temperature. Add 6 cups water, salt and sugar, stirring until salt and sugar dissolve. Stir in chiles. Pour salt mixture int a large 2 gal. zip-lock bag. Add ice cubes and pork; seal. Marinate in refrigerator 24 hours, turning occasionally.
Preheat oven to 450 degrees.
Remove pork from bag; discard brine. Pat dry with paper towels. Combine lime juice and next 3 ingredients. Place pork in a roasting pan coated with cooking spray. brush juice mixture over pork. Bake at 450 degrees for 15 minutes. Reduce temp. to 325 degrees; bake an additional 45 minutes or until thermometer registers155 degrees.
Place pork on platter and cover with foil. Let rest 15 minutes.