I have to admit, this was new to me... was at my favorite butcher the other day and saw these smallish roasts called porkettas. Yeah, I know porchetta - but that isn't what they looked like. Small cuts from the shoulder, tied up and rubbed with a bunch of stuff (thank goodness no cilantro, coriander, allspice, or fennel...
)
So, I asked my guy - how do I cook it... he had a variety of ideas, but the best sounded like low and slow over some indirect charcoal with some wood that I like (I used pecan - just really like that!)
So, I set the CB Kettleman up with a ring of charcoal and when it got going added a couple of chunks of pecan. Put a small aluminum pan in the center and added some water.
Meantime, I prepared some roast vegetables (you all KNOW I love those.) Taters, carrots, parsnips, onions, and garlic... oh my... tossed with some olive oil, kosher salt and pepper... heck, I don't need the meat!
Daughters, wife and 1 boy friend were here for dinner - nothing left for tomorrow... oh well... that is good.
Wish I could get better pictures, but once the feeding frenzy hits... well all bets are off...
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