So Delicious, We Could Spit…

Himself went to Royal Beef one day recently, when the skies were blue and cloudless, and the barbecue was calling his name. What he found was this tremendous-looking pork roast. He dressed it with a little salt and pepper, some dry mustard, and put it on the spit.

Slow, steady cooking was what it needed, and then a rest. Although there were juices on the board, with a little tenting, most were retained, and it was moist and marvelous.

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