1/2 cup ras al hanout or Moroccan spice blend
3 tablespoons kosher salt
2 teaspoons dark brown sugar
One 6-bone bone-in pork loin roast, frenched, chine bone removed
1 cup dried apricots
1 cup sake
1 cup chicken stock
6 cloves garlic, peeled
6 sprigs fresh cilantro
1 lemon, thinly sliced into wheels and seeds removed
1 carrot, peeled and cut into large dice
1 large onion, quartered
1 turnip, peeled and cut into large dice
1 tablespoon unsalted butter