Sheldon wrote on 18 Feb 2006 in rec.food.cooking

>
> 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.
>
>

Pork Loin center and rib roast (IIRC about 3kg)....boneless a large one
with a small or thin fat cap ...I cut it in half (so I spun approx. a 1.5
kg roast a little over 3 lbs is my guess) ...so I get to do this again
but with the mustard and garlic I mentioned before... or perhaps I'll try
that Adobo you're so fond of; as I just remembered that I have some of
that in the deep freeze.

Seems I'm eating a mess more pork and chicken than I used to....Beef
Bourginion <sp?> is definately in my future...I think done in the crock
pot if I can find a CP recipe, say tomorrow or not depending on time and
inclination.. Alas it won't be with pearl onions but chopped yeller ones
instead.

--
-Alan