Sky > wrote:
>
> ... *What suggestions do y'all
> have to prepare & cook this rather large pork roast for both the oven
> and the grill? *I feel like experimenting ;D
>
> Sky, who'll probably use the oven but isn't sure

I like a slow bake method for pork roast. Insert garlic
slices near the center of the meat with your knife. On
the surface press caraway/kummel seeds into the fat
and meat. Finely slice a couple of onions over the top.
Bake low and slow in the same pan you roast your
Thanksgiving turkey in. Bake uncovered for the first
and last half hour so the onions caramelize. Bake
covered for the rest of the time so the flavor from the
seeds soaks in slowly and so it stays moist and soft.

Carve by letting it fall off any of the bones then slice
the larger parts. Use the toasted caramelized onions
to make a slow gravy - Super slow just simmer to
thiken in its own gelatin or add a thickener from cream
to arrowroot.

If the caraway/kummel makes you think German, have
it with red cabbage rotkohl or green cabbage sauerkraut.
Potato pancakes might be a good addition. And a
small mug of Optimator at dinner. If the small mug of
Optimator ends up in the cook during the cooking time,
that's okay too so have a different German beer for the
other folks.