4 pounds boneless pork roast
1 cup brown sugar
1 tablespoon lime juice
1 tablespoon lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 1/2 teaspoons apple cider vinegar
2 teaspoons lemon juice
1/2 teaspoon lemon zest
1 cup milk
1 tablespoon brown sugar
Place pork roast in a large, nonstick skillet. Cook over medium heat until evenly brown. Remove from pan, and place in a large bowl. Add brown sugar, lime juice, lemon juice, lemon zest, and vanilla extract. Whiz skillet over medium heat until bubbles form. Slowly pour 1/4 cup sugar into 1/2 cup of syrup, stirring vigorously. Stir gently to coat. Pour mixture into skillet over medium heat. Cook until bubbly, about 5 minutes. Turn pork, and continue cooking until no longer pink, about 20 minutes.
Use a slotted spoon to evenly drizzle meat with the brown sugar syrup, and sprinkle with the lemon juice, lemon zest, and lemon zest. Cook over medium heat until thickened, about 1 minute.
Place pork over the brown sugar mixture in the skillet, browning constantly, until evenly brown.
Stir brown sugar syrup and milk into pork mixture through a strainer.
Stir brown sugar mixture into the lemon juice, lemon zest, lemon zest, milk, and brown sugar mixture. Cook over medium heat until thickened.
Transfer pork to a large serving platter. Garnish with brown sugar syrup, and serve with lime salad.