Sirloin End Pork Roast ....What to do in a hurry?

PackerFan · January 2006

Hello,[p]My wife just informed me that she bought a Pork Roast yesterday in anticipation that I would slo smoke it overnight last night so we would have pulled pork for dinner today. The problem is she just told me. A little to late to turn into pulled pork and it is not a butt. Does anyone have a recipe to turn this piece of pork into a meal in 3 hours or less? Obviously pulled pork is out of the question. I will try any suggestion to turn this hunk of pork it to something tasty. This is a "Sirloin End Pork Roast" at about 4.5 lbs. [p]Thanks,
Kenny

tmEGGer · January 2006

PackerFan,[p]Coat with a little olive oil and your favorite rub. Give it a nice sear over a hot fire around 500 deg. Then add your platesetter (legs up), narrow your vents a little and roast at 375-400 until done (I remove my pork roasts at 140 deg internal temp). Give it a 10 minute rest and slice.

Rumrunner · January 2006

PackerFan, season as you would a normal center cut pork roast. Cook indirect at 325-350° until center is at 160°. You could pull at 150°, or less, but I like to let the Sirloin End cook just a tad longer. This should in your time frame.

Rumrunner · January 2006

NutmEGGer, that works too

PackerFan · January 2006

Rumrunner,[p]Thanks for the help. I will give it a go.[p]Kenny

Sirloin End Pork Roast ....What to do in a hurry?

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