I found myself early Saturday morning (9:45am) at the farmer’s market and still hadn’t come up with a menu for Sunday’s meal. While I don’t enjoy sports during the year, it doesn’t hold my attention. I do love getting everyone together, drinking & eating too much and screaming stupid phrases for hours. Ahhh, good times.
It wasn’t until I was randomly buying vegetables, most of which I didn’t know the name of, that I could do some volcanoes and a stuffed roast of some kind. I felt relief that I’d finally finalized something for Sunday’s Hoorah.

These cabbage & red onion volcanoes are nothing new for people who cook outside. But they come out so well when smoked for 2+ hours, I couldn’t resist.
Carve a cone shape where the roots were attached. This here head of cabbage got 3 pats of butter and a good dose of Survival Spice. I rubbed the outside with extra virgin and put the little darling in a pad of aluminum foil.

These here red onions received a pat of butter and the rest was filled with Crystal hot sauce.
I’m really impressed how well these veggies hold together. They sat in the smoker for 2 hours, could have gone 4.
Blah, blah blah.
I stopped by Rick’s Quality Meats and dug around for a pork roast. The pork loin roasts he had out had been trimmed way too far, not enough fat for my needs. I hung out for a bit while Rick was done handling some guy and his brisket. I let my needs be known and Rick’s eyes lit up, he knew what to do. He went in back and pulled out a 5 pound sirloin pork roast. It had a nice rooftop of fat and the meat was clearly marblier than the loin roast. He said a portion of the tenderloin runs through ‘my’ roast, oh yeah. I could see that this sirloin roast would allow me to smoke it slowly for 4+ hours, whereas the loin roast would only be 1.5 to 2 hours. This is where I needed to be. I told him what I was going to do with it and he set to removing the bone and butterflying it wide open. I could have done that! But he was already half done by the time I noticed. Probably because we were busy swopping meat & bbq stories, it was a Saturday after all.
I got home with all my goodies and stashed them until Sunday morning.
After feeding the boys, I stuffed the roast with cilantro, fresh thyme, s&p, smooshed garlic, lemon zest, toasted/pounded coriander seeds and minced onion. Tie the roast back up and slather with extra virgin and s&p. As I turned, I noticed the corriander and minced onion on the counter. Okay, so scratch those two, dang. I thought to myself, “This is probably what I meant to do anyway.”
I served Fatted Calf Fegatelli and Petit Sec au Herbs (meat sticks), Organic Beef Hot links, Pork Sausage with Wild Mushrooms, my stuffed pork and the volcanoes!

Everyone gave it 2 thumbs up and Paul went back for 3rds.
It just goes to show you, even when your menu is late, you can pull out a great meal if you serve pork!
xo xo