Preheat oven to 425 F.

In a saucepan over medium heat, combine the pureed ancho chili, tomato puree, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic. Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat and adding the bourbon.

Season the roast with salt and pepper, and brush with the ancho marinade. Place the chine bone in a roasting pan and place the pork roast on the bones: this will prevent the bottom of the roast from burning. Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350 F.  Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture. Add the roughlY- cut vegetables and continue to cook until the roast reaches an internal temperature of 150 F. Remove the roast from the pan and allow to stand for 20 minutes before carving.

While the roast is resting, make the quick pan gravy by pouring off all of the rendered pork fat, leaving the rough cut vegetables in the pan. Place the roasting pan on the stove top, turn the burner on underneath the roasting pan and continue to cook the vegetables with the chine bone. Carefully deglaze the pan by adding the wine allowing most of the liquid to cook off before adding the hot chicken broth, reducing the heat to a simmer. Meanwhile in a small sauce pan, combine the 3 tablespoons of pork fat with the flour and cook gently to make a light brown roux, cooking about 3-4 minutes. Using a wire whisk, add the roux to the simmering stock and whip the ingredients together to avoid lumping. Add any remaining marinade to the gravy. Cook for 5 minutes before straining through a fine mesh strainer.

Serve the roast by carving at the table with the dressing and gravy on the side.

APPLE-CRANBERRY SAGE DRESSING

Preheat the oven to 375°. 

Soak the bread cubes in the chicken stock, egg and milk until all the liquid is absorbed.  Sauté the onions in the butter until translucent.  Add the apples and continue cooking until the apples have just begun to soften (about 7 to 8 minutes).  Remove from the heat and cool before combining the onion and apple mixture with the bread cubes.  Lightly stir in the herbs, brown sugar, cranberries and seasoning, and pour the mixture into a 2-quart ovenproof dish.  Bake for 35 minutes.  Serve hot in the baking dish or may be scooped into the center of the pork roast for a festive presentation.