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Pork Sirloin Roast.....

BearFanBearFan Posts: 28
edited 2:11PM in EggHead Forum

....That's what my local grocer calls it & I've got a 6+ pounder
in the freezer. I was going to cook it like a Boston Butt, but I'm
not sure....any suggestions?[p]Ed


  • BearFan,[p]The ones they sell in Massachusetts are much more tender than a butt, and sometimes have a strange texture that feels more like chewing a mushroom than pork. I've had some that were very OK, and others that I'm glad I didn't serve to guests.[p]I think I'd try 350 degrees to about 160 or 165 internal. A nice rub, like JJ's, probably wouldn't hurt.[p]Let us know how it turns out![p]David[p]
  • BearFan,
    Something tells me that the ratio between price and inherent tenderness has a lot to do with everything. How does this cut's price compare to more "premium" cuts vs. Boston Butts, etc.? That will tell you a lot as how to cook it, i.e., Beef Brisket vs. Rib Roast. Good luck and in my opinion, you'll end up with some good eatin'!
    Big Murth

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