Pork Roast

Rotisserie grilling is so forgiving. Place a fire under the meat and let it happily turn on the spit. We always place a pan of Potatoes under the meat, to cook and catch the drippings. All you need to do is make sure the meat is cooked by indirect heat (the pan with the potatoes insures there are no coals directly under the meat). This way the drippings don’t cause the coals to flame up. Occasionally check there are sufficient hot coals, add more wood or charcoal as needed. We use an instant thermometer to check the meats internal temperature, although you can pretty much tell by looking if it is properly done.

The recipe we use is was to apply a dry rub of Fennel Pollen, Diced Garlic, Olive Oil, Sage, Thyme  Salt and Pepper to the meat a few hours before placing the meat on the rotisserie. When the meat revolves most of the rub will stay on the meat and that which falls off will only season the potatoes making them even better.

The Bone-in Pork Roast was from McCall’s Meat and Fish. We had several dinners of leftovers and I had pork sandwiches for lunch. It was a meal that kept on giving.

We had dinner at Pizzeria Mozza. One of the vegetables we ordered with our pizza was a Oven Roasted Sweet Potato. It was roasted then pureed and returned to its skin. It was delicious and huge. We brought the left over sweet potato home. We made Bruschetta  by toasting Bread and topping with the Sweet Potato Puree and Feta Cheese. It was delicious and a great use of the leftovers.