Roast pork: When we went to get pasteurized shell eggs at the grocery store which we have not visited before, we picked up a nice pork for roasting. Since it was Saturday, we decided to barbecue it in our Weber grill. The pork was prepared very simply; coated with olive oil and my simple dry rub (a mixture of salt, black pepper, ground cumin, cinnamon, and cloves) and cooked in the same setting as chicken (indirect heat). It was hot smoked with hickory wood chips. I cooked it to the internal temperature of 145F (using a remote monitored temperature probe, not a metal skewer and my lower lip) and let it rest for 10 minutes. Pork is difficult to cook. Overcooking makes it dry but eating under cooking could result in Cysticercosis. I think this my limit to feel comfortable. The picture below is after the roast is totally cooled in a refrigerator overnight. I sliced it very thinly.
Potato salad: This is also leftover from several days ago when we made our potato salad; only very small amount was remaining.
I just put a small amount of the potato salad on the sliced pork and made it into a roll and cut it in half. I served it with a cornichon. This goes well with any drink; wine, beer or sake. We had this with sake. Smokey pork flavor really matched well with the creamy starchy potato salad. Although the presentation can be improved, this is such quick nothing dish yet very good and satisfying.