1 cup coconut cream (or use heavy cream if you like)
Preheat oven to 450.
Combine the garlic powder, salt and cumin in a mixing bowl.
Stir in 1 tsp La Morena chipotle sauce (add a bit more if you like!). Then stir in the olive oil to form a thick spice rub paste.
Lay the pork out on a clean work surface, fat side up. Spread the rub all over the work, with a bit more on top. Let the pork sit with the rub for 10 minutes.
Move the pork a roasting pan, placing it on the roasting rack. Place the pork in the oven.
Roast for 10 minutes at 450 degrees. Drop heat to 250 degrees, and roast for approximately 1 hour. Roasting time will vary based on your oven and size of the pork roast. Pork should be cooked to 145 degrees, keeping in mind it continues to cook while resting. The finished pork should be mostly white throughout but a bit of pink is OK.
When the pork gets closed to the end of cooking time, combine the cream and the remaining 4 tablespoons La Morena chipotle in a sauce pan. Bring to a boil, stir and reduce heat to a low. Keep warm while the pork finishes cooking, stirring the sauce occasionally.
When the pork has finished cooking, remove it from oven. Let it rest on a platter or cutting board for 10 minutes. After resting, slice the pork and plate the pork, then top with a portion of the chipotle cream sauce. Enjoy!