Roast Pork with Tamarind Sauce

1. Preheat oven to 450°. Line 13 x 9-inch roasting pan with foil; spray with cooking spray. In small bowl, stir seasoning, garlic powder, salt and 1 tablespoon black pepper. Place pork on prepared pan; rub with salt mixture and roast 30 minutes.
2. In medium saucepan, heat oil over medium-high heat. Add garlic, jalapeños and onion; cook 5 minutes or until tender, stirring occasionally. Increase heat to high. Add piloncillo, vinegar, tamarind paste and 4 cups water; cook 15 minutes or until piloncillo is fully dissolved and mixture is thickened. Cool jalapeño mixture slightly; transfer to blender and purée on high until smooth. Makes about 4 cups sauce.
3. Reduce oven temperature to 325°. Brush pork with 2 cups sauce; roast 1 hour or until golden brown. Cover with foil; roast 2 hours or until pork is very tender and internal temperature reaches 195°, basting with pan juices every 30 minutes. Transfer pork to cutting board; tent with foil and let stand 15 minutes.
4. Slice pork around bone; serve garnished with cilantro along with remaining 2 cups sauce.

Approximate nutritional values per serving (about 6 ounces pork, 1 2/3 tablespoons sauce): 383 Calories, 22g Fat, 7g Saturated Fat, 75mg Cholesterol, 593mg Sodium, 26g Carbohydrates, 1g Fiber, 23g Sugars, 20g Added Sugars, 19g Protein