Ingredients

1/2 c. fresh orange or tangerine juice

1/4 c. kosher salt

2 tbsp. brown sugar

1 tbsp. dried rosemary

1 1/2 tsp. smoked or sweet paprika

1 1/2 tsp. whole black peppercorns

1/2 tsp. dried oregano

3 clove garlic

1 boneless pork shoulder roast

1/2 c. lemon, orange, or tangerine sorbet

2 tbsp. fresh tangerine or lemon juice

2 tbsp. brown sugar

1 tbsp. fresh lime juice

Orange slices (optional)

Chopped cilantro (optional)

24 Boston lettuce leaves (about 2 heads)

Fresh salsa

Preparation

Step 1In a small bowl, stir together 2 tablespoon orange juice and cornstarch until smooth. Set aside.Step 2In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup, about 6 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove saucepan from heat and set aside.Step 3Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper.Step 4In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add pork and cook in batches until browned and cooked through, 4 to 5 minutes per side. Transfer pork to a platter.Step 5Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits. Stir in juices from pork on platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.Step 6To 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 3 1/2 cups 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.Step 7Preheat oven to 300 degrees. 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.Step 8Remove 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.Step 9Preheat broiler. Remove strings from pork and return pork to pan.Step 10To 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.Step 11Thinly 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.