Mary and Tom with a wild tortoise on Santa Cruz Island, Galapagos.
Saturday, March 5, 2011
Wednesday, March 2, 2011
Monday, February 28, 2011
The pork is seasoned with sliced fresh garlic, lime juice, and sour oranges, roasted over charcoal and wood chips in an old Weber grill, with a drip pan beneath to catch the dripping grease. We like to poke lots of holes in the meat and stuff in slices of raw garlic.
It took about 8 hours of slow roasting for this 20 pound fresh pork leg roast.
We let the pork stand for 15 minutes after taking it off the coals.
The pork roast ready for carving.
Sunday, February 27, 2011
Friday, January 21, 2011
Subscribe to:
Posts (Atom)