Pork Roast last night w/ Pics

The last one I (not famous!) did, as I posted about earlier, was a 3.5 pound boneless shoulder.

Rubbed with yellow mustard, and covered with Cluck-N-Squeal.

Wonderful!

Nice pics, BTW.

Aquacop said:

Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 

Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

Made sure the beer was cold and my grilling buddy was Happy!

Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

Closed the lid and continued to enjoy Delicious liquid beverages!

Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

Cheers 

ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.

@Aquacop, I pulled at 150 and rested, lightly tented with foil, for 10-12 minutes.

BTW, for your cook, just look for a boneless shoulder roast in the3.5-4.5 lb range.

Aquacop said:

The Cen-Tex Smoker said:

Aquacop said:

Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 

Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

Made sure the beer was cold and my grilling buddy was Happy!

Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

Closed the lid and continued to enjoy Delicious liquid beverages!

Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

Cheers 

ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.

The Cen-Tex Smoker said:

Aquacop said:

Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 

Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

Made sure the beer was cold and my grilling buddy was Happy!

Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

Closed the lid and continued to enjoy Delicious liquid beverages!

Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

Cheers 

ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.

Cen-Tex-Smoker, I really appreciate the info, I am a rookie and it was very obvious after I cut the pork that it was pieced together, I new that I cooked it waaaay to long but again, I am still learning, please keep the advice coming. regards/ Mark (oops I mean Aquacop) Coast Guard 25 years!

don't feel bad. i did it again a few months ago. Mine was "stuffed" in one of those nets. it looked so cool I fell for it again. They took a bunch of end cuts and put .50 cents worth of stuffing in there and charged me an arm and a leg for it. I gleefully paid it and realized I'd been duped when I was prepping it later.