I won't blame you if you take one look at this, read a little, and go away in disgust. I'm really cheating here - too simple a dinner for a whole blog post but it was so darn good that I want to write about it anyway.
More a reminder than an actual description. Next time you do a pork roast, do two things. One, fire up your charcoal grill. Two, once the coals are ready, separate them in two piles, insert a drip pan between them, and cook the roast by indirect heat.
Ours was a funny little rolled roast from Marin Sun Farms (they feature pork from a local producer), neatly tied in an elastic net - a pork snood. It cooked for just about an hour and emerged smoky and juicy, with just enough fat to make it flavoricious in that satisfying, down-home, porky way. It was one of the better meals I have cooked this foggy summer - I had almost forgotten that a charcoal grill can be used even when it's chilly and overcast.
So, no recipe, no additions of any kind, other than s & p at the table.
No wonder you are digusted with me. Just phoning it in.
Labels: pork roast