Oh my goodness, I’m still recovering from the weekend. It was amazing, but action packed.
On Saturday, MVH and I witnessed the marriage of a dear friend. Saturday also was the first time someone else put Paul to bed. (Babysitters, Mom, Dad, and Paul all did just fine!)
Sunday was Paul’s baptism, which involved throwing a party at our house for 30. We had a beautiful day, and we were elated to celebrate with family and friends.
The luncheon main course was Carolina-style pork, made in a roaster oven. The roaster oven was a wedding shower gift, and this was the first time is was used. Yup, we’ve had it nearly eight years and moved it three times (which probably explains the dent in it) but never plugged it in. And I have to say, I kinda really got into using it. We made the pork in it Thursday and reheated the whole business Sunday morning before church. By the time we got back from Mass, it was pork o’clock. Nice.
I highly recommend making barbecue in advance. The second serving always is better than the first; the juices need time to do their magic mingling with the meat.
Why am I telling you all this? Well, we have A LOT of leftovers, and I don’t think I’ll be making anything from Cook’s Illustrated this week. I just wanted to let you know that I’m here at VHHQ, reinventing pork leftovers, and likely will be back on the CI horse next week.
Do you have a roaster oven? Have a favorite recipe for it? Please share! You can even bake with them. Crazy!