Pork Roast: Dreaming Backward, Dreaming Forward

How to make a great roast and hardly lift a finger It’s 4:00 a.m. I’m awake, in the kitchen, still not quite on local time since coming home from Italy. Times like these, I think about pork roast. It’s  a way of dreaming back to Italy. Yesterday I bought a three pounder—pork butt, bone in—from Nick,…More