Spiced Louisiana Pork Roast with Sweet Onions

Preheat your oven to 350°F. This temperature allows the spices to bloom without burning, a technique I've found documented in 19th-century Louisiana cookbooks.

In a bowl, combine the brown sugar, thyme, dry mustard, allspice, garlic salt, ancho chile powder, and cumin. This spice blend reflects the complex layering typical of Creole cooking traditions.

Toss the quartered onions with 2 teaspoons of oil, then stir in 1 teaspoon of the spice mixture until well coated.

Mix the remaining spice mixture with the remaining 2 teaspoons of oil to form a paste. Rub this evenly over the top and sides of the pork roast. (The oil helps the spices adhere and prevents burning during the long roast.)

Place the seasoned pork in a large roasting pan and arrange the spiced onions around the roast.

Roast for about 1 hour and 40 minutes, stirring the onions occasionally, until a meat thermometer inserted into the thickest part registers 160°F.

Allow the roast to rest for 10 minutes before slicing. Sprinkle the caramelized onions with fresh cilantro and serve alongside the pork.