Tomorrow is, of course, a big US holiday, and I’m taking today off as well. As I often do around here, I’m spending some of the holiday cooking. The weather has been exceptionally hot around here, so tomorrow morning before it gets too steamy, I’m making this combination of side dishes (pickled grilled onions and charred-tomato salsa). To give you the idea, there are some of the tomatoes from a recent batch, placed directly on the lower bars of the gas grill to give them some extra oomph.
These will be served with a pork roast, which will be out there turning on the grill without me having to stand out there and roast with it. The plan today is to get a pork shoulder or “picnic” roast (as they’re often labeled in the US), and marinate it overnight in a mixture of orange juice and lime juice, olive oil, salt, pepper, cumin, garlic, and thin-sliced onions. That will go on the rotisserie tomorrow for a few hours at low heat, while I go indoors to avoid the high heat. I’ll update this post tomorrow with a shot of the finished product!
Update: as promised/threatened, there’s the roast at right, after about three hours on low heat. I’m wrapping it in foil and letting it sit in the (turned-off) grill for 20 or 30 minutes to make it more tender.