The Beast's Pork Recipe: The Great Beast - 09:29pm Oct 26, 1998 PDT (#93 of 94) Fiat justitia ruat coelum, that's what's wrong with this country!
Blushing simple, but like most things, the simplicity conceals goodness:
1 big-ass boneless pork shoulder loin (this cut is relatively lean: fatty cuts would be okay, but need longer slower cooking.) 4-6 tablespoons lapsang souchong tea Veg oil (I use nothing but olive: whutevuh: canola good, peanut good) 1 tablespoon fresh cracked black pepper 1-1/2 tablespoon sea salt (only possible substitution is kosher salt: that granulated crap tastes like the chemicals they put in to keep it from clumping.) 6 cloves tortured garlic (the more you pulverise garlic, the spicer and more aromatic. Mash it up)
Mix all the ingredients in a bowl and smear onto pork roast, rubbing thoroughly, hitting all crevices. Marinate for 3-4 hours in the fridge. Cook at 350 till juices just hit clear stage (hint o' pink in the middle. Beastly stricture: if you overcook pork, you do not have my permission to use this recipe.)
Serve with scalloped potatoes, roasted squash, and homemade applesauce. Ooooohhhh!
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