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Pork Sirloin Roast (Suggestions/advice)

NooBBQNooBBQ Posts: 134
edited 4:49AM in EggHead Forum
I picked up some pork sirloin roast for no other reason than that the local Winco had a good deal on it.

Now the question becomes what to do with it.

One thought I had is to cut large cubes, marinate (with lemon juice) and do on kebabs (1.5" cubes). Is that a waste of good pork? Should I be looking more towards low/slow?

What are some other suggestions?



  • Little ChefLittle Chef Posts: 4,725
    Noo...Please don't do a low and slow! :( That would be like trying to turn a rib eye into a brisket!! :S
    Hi temp cooks, direct, internal temp of 137, then pull to rest. Season with your favorite rub! Or cut into thick chops....
    Here is a cook I did several times....those who have tried it have had positive feedback. But, this one does take some time....
    (there is a slideshow of this cook at, under Egg-cipies)

    If no time for that, like I said, your fave rub, sear, then roast to 137 internal, allow to rest 15-20 min before carving. (rest will bring temp to approx 145)
    Let us know how you do!
  • EggscriberEggscriber Posts: 276
    I agree. The joy of that cut is creating a good well seasoned char on the outside with a warm moist interior. That will take high temp. So I would marinate it in something that has no sugar in it, or rub it with a non-sugared rub, and cook it as if it were filet mignon. Good luck!
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