Being back home means being able to cook again. Tonight’s dinner is 1/2 lb of the pork shoulder from two weeks ago from the freezer (thawed, 400° @ 30 mins)

Paired that with a single sweet potato (peeled, rough chopped, and roasted, 400° @ 30 mins)

#EagleEyed readers will realize that means one foil-covered pan for easy clean-up.

With 30 minutes of time to kill I played around with the food processor and some aging mango Pico de gallo to create a Mango BBQ Sauce.