|A wonderful fall medley.|
When the roast has finished its four hour stint in the oven, lift up the v-rack and set it aside. There should be a goodly amount of fat and drippings in the bottom of the pan. Drain them and set them aside, then place your vegetables in the roasting pan. Toss them in two tablespoons of the reserved pork fat, and add two teaspoons of crushed red pepper. Place the roast (minus the rack) onto the vegetables and return, uncovered, for an additional hour. Set the foil aside.
|These potatoes are incredibly rich.|