Mr Libido Incognito wrote:
> With the rotisseried pork roast...I'm considering a mixed salad and roasted
> cauliflower...I toss the cauliflower florets in canola oil and taco
> seasoning then roast at 425F till nice and crispy and sweet.
>
> I rubbed ozark seasoning all over the Roast...Should be good...The aroma is
> making me very hungry.

Penzeys Adobo was born for pork.

So which pork cut did you spin... why is that when it's beef everyone
seems to clamor to brag about which expensive cut... but when it's
pork, well it's simply pork.