I had taken a small pork roast out of the freezer the other day for Sunday's dinner. I saw Bobby R's post about an Al Capone stuffed roast he got from his butcher. Here is his original post:
Thought I would give it a try. Picked up salami, cheese and sausage at the store. Put the sausage on first, then chopped black olives, salami and Asiago cheese. Took pictures with the good camera for a change, building the roast, but the connection to the USB cord is broke! So back to the handy phone. Here it is stuffed, tied and rubbed with Richard Fl's Indian River pepper blend & spice blend.
Also put on fingerling potatoes & Vidalia onion with EVOO sprinkled with Death by Garlic and the pepper blend again.
Put the roast on the egg at 350 and let roast for about 45 minutes.
Off the egg and sliced up.
Plated with roasted asparagus. This was a VERY tasty dish! I felt the roast got a little overcooked. I was taking the temp often and the sausage just wasn't done. Next time I think I'll brine the pork first. But I'll definitely be cooking this again!