I made my own Father’s Day dinner.

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Blackhorse

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Ah, Father’s Day dinner.

Meat being sort of in shorter supply than it used to be we seem to focus more on poultry. And there’s just the two of us now so we’ve usually gotten smaller portions. But not this time. Being Superintendent in Charge of Menu I happened upon a magnificent Port Butt Roast. Six and a half pounder.

After a good rub with coarse salt and some pepper...and a special seasoning made by a small company in N. Carolina...originally gifted to me by our own Dr T999...I roasted it on a rack at 350F for 3 1/2 hours then let it rest for twenty minutes.

Ohhhhh mama. Nothing like roast pork. Add a baked Russet potato and a chopped green salad laced with dried cherries and Gorgonzola dressing. Killer dinner.

Now...about those roast pork sandwiches. Heh, heh.
 

kxg

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Now that sounds delicious! I do love a good pork roast, baked or smoked, it doesn't matter. Happy Father's Day!
 
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