Slow-Roasted Pork Shoulder with Tequila Citrus Sauce

To prepare spice rub & pork: Combine sage, 2 tablespoons garlic, oil, thyme, lemon zest, salt, pepper and cumin in a small bowl. Place pork, fat-side up, in a baking pan and rub the spice mixture all over the top and sides. Cover and refrigerate for at least 1 hour or overnight.

When ready to roast the pork, position a rack in bottom third of oven; preheat to 450 degrees F.

Transfer the pork to a rack set in a roasting pan. Roast for 20 minutes.

Reduce oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thickest part registers 170 degrees F for a tender but sliceable texture or 180 degrees F for a pull-apart texture, 2 1/2 to 3 1/2 hours.

Transfer the pork to a cutting board; loosely cover with foil. Let rest for at least 15 minutes.

Meanwhile, to prepare sauce: Pour orange, lemon and lime juices into the roasting pan. Bring to a boil over medium-high heat and cook until reduced to 2 cups, about 5 minutes. Stir in agave (or corn) syrup, tequila, fish sauce, garlic and hot sauce. Cook, stirring occasionally and scraping up any browned bits, until the sauce is the consistency of a light syrup but not thick enough to coat a spoon, 6 to 8 minutes. Strain the sauce through a fine-mesh sieve (discard the solids).

Thinly slice or shred the pork and drizzle the sauce over it. Garnish with cilantro.