Actually there is no big culinary science behind my recipe.

This is a 4.5 pound boneless pork roast that the missus caught at a ridiculous price ( a buck  pound) after one of the great holiday weekends and went straight to the freezer. I think we have another two like that and they make for a full weekend’s worth of meals, including Dagwood sandwiches.

The hard part of anything roasted is flavoring the inside and for that you need a no-shit good injector. Do not buy the plastic crap but a decent stainless steel with needles you can perform murder with like this one I bought three years ago.

My particular concoction for the inside? A melted stick of butter mixed with lots of granulated garlic and about a teaspoon of salt. I try to cover as much of the inside as possible without as few leaks as I can, but some will occur, don’t fret. use the spillage to cover the outside, add more salt and garlic and whatever other rub you want want to use.  I am well know for being very fond of the McCormick  Brown Sugar Bourbon rub and I go medieval on that sucker.

Oven time: First under the full roaster in high for 15 minutes, then switch to bake at 365 for an 45-50 minutes. Check temperature and follow FDA recommended cooking temperatures which I don’t  and I don’t care. 165 internal leaves the pork too dry for my taste. You are your own person, deal with it
Once the internat temp reaches the official Federally Mandated Safety Level, take it out and let it rest for 10-15 minutes before cutting into it. Slice what you want to eat and storage in its entirety to preserve juiciness as much as possible.

And this is the final product. I forgot to take a picture coming out of the oven and it only came back to me after we were done eating and putting things away.

Today it was potato rolls  and potato salad (wife’s choice).  Tomorrow we will be having black beans and fried plantains for that tropical meal swing.