Pork NY Roast

briwald

Anyone out there ever heard of or tried a "Pork New York Roast?"  I was planning to make a traditional pork roast for dinner tomorrow, couldn't find the roast I wanted, but I found a 3.1 lbs. Pork NY Roast.  It looked good, but was only $7. I guess I'm having second thoughts on a cut of meat that is less than $3 a pound... 

Dyal_SC

Looks like a typical pork loin. They’re usually pretty cheap around here. Just don’t want to dry it out. I usually pull around 140-150 deg F internal. Pretty versatile. It’ll taste like whatever you want to season it with. 

CPFC1905

That's a reasonable size, but is it with or without skin?
Cook indirect and pull around 60C (140F) and let it rest and it will be juicy.
Skinless I would go for a dry rub.   If it's skin on, you need couple of days drying that in the fridge, with regular salt layers to draw moisture out. Then cook indirect but hot - north of 250C to get the crackling, same internal temp.  Foil the stone though as it'll be smokey. 

briwald

Well, I had never heard of it, but this Pork NY roast came out pretty good.  Certainly got my $7.00 out of it.

Dyal_SC

Looks awesome @briwald ! 

JohnInCarolina

I’d hit it.