Dinner tonight. Roast pork shoulder rubbed with olive oil and garlic. Slivers of garlic were inserted in slits made in the flesh. The whole roast was sprinkled with salt and Morton's Nature Season's blend. It's been slow roasting all afternoon and is now browning. The skin will be crispy and the meat falling off the bone.
This will be served with spinach cooked in chicken bouillon and a pat of butter. Also a veggie mix of zucchini and crookneck squash with a few pieces of cauliflower cooked just tender with oil and McCormick's Vegetable Supreme seasoning.
