On Thu, 07 Apr 2016 16:01:42 -0500, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> itsjoannotjoann wrote:
>> > Janet B wrote:
>> > >
>> >> My mother always did a pork roast and a veal roast side by side for
>> >> Sunday dinner. Within the last year or so I saw several recipes
>> from >> the mid-west that combined the two. Did your mother do both
>> roasts? >> My mother used salt and pepper, period.
>> >> Janet US
>> > >
>> > No, it would one meat at a time only.
>> >
>> > I snagged two small pork roasts today with just a
>> > smidge of fat on them for flavor. At least I
>> > have two to experiment on.
>>
>> I was in town for my yearly eye exam today so I decided to stop into
>> the market for a few items and with all this talk about pork roasts I
>> picked up a very nice on-bone center cut pork roast, 4 1/2 pounds/
>> $3.79 lb... all seasoned (Penseys adobo, s n'p) and waiting in the
>> fridge... will go in the oven in about an hour
>
>I havent tried Pensey's adobo. If you have tried Goya adobo, can you
>tell me how they compare?

Very different.