http://www.youtube.com/watch?v=vV_p07Ld_IE
I decided to change up his recipe a bit by searing the roast and changing some ingredients. Basically - I rubbed olive oil on the butte and seared it on my 15" BGE grill sitting on the Ceramic Grill Store spider. After searing it went into a pretty big cast dutch oven. A quart box of chicken stock in the bottom - then chopped garlic, green onions, bell pepper, new red potatoes, a bag of skinned baby carrots and a Jalapeno (for luck) were poured over the top. Himalayen Salt and coarse ground black pepper followed by fresh rosemary needles (leaves) were all the spices. I let it cook with the lid on for 2 hours at 300 then threw in a few tomatoes off my vines and left it for another hour uncovered. (But the Kamado shut up tight.)
Wife said she didn't want any because "peppers don't go with roast pork". What? After I ate 3 platefuls she loaded up her own plate a couple of times. Some folks have ZERO ability to try anything new or different unless they see someone else diggin' it.
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