I should have included this picture:
The finishing sauce is simple - but really a nice touch on the pork.
I took the approx. 1 cup of juices from the pork ( I cooked it in a glass casserole dish on the pellet grill )
And added 2 cups of orange juice, 1 Tbs butter, and 2 shots of bourbon. Simmered until it reduced and caramelized the sugars in the o.j. About the viscosity of Karo Syrup...
REALLY tasty - intense orange, and buttery bourbon.