Pork shoulder is on sale for $1.29/lb again this week, so I picked up a 7 lb pork roast. This time, I heated a large cast iron pan then put the roast in it skin side down for about 10 minutes until the skin had browned. I seasoned the bottom with salt and pepper, then turned over the roast and seasoned the top. I added some water to the pan and put it in a 350 degree oven, uncovered. I roasted it for about 2 1/2 hours. The skin on the top was shatteringly crisp – I pulled the crisp part off and ate it with slices of meat. For little cost and little effort, it tasted great.

Today’s lunch was slices of pork with sriracha mayo and avocado.

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