We had some roasts a while back - my favorite uses were porchetta-style pork shoulder, beef bourgignon, and incredibly intense pot roast (in the IP actually).
I also made Momofuku’s bo ssam and char siu - I liked the char siu better (the bo ssam was all about the accompaniments).
On my list for the next roasts are beef curry (indian/goan and malaysian/rendang) and cuban roast pork with mojo (a la Chef the movie).
