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Pork NY Roast

briwald
briwald Posts: 103
in EggHead Forum
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... 
Maitland, FL
XL BGE since 2019

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Comments

  • Dyal_SC
    Dyal_SC Posts: 6,366
    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. 
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  • CPFC1905
    CPFC1905 Posts: 2,010
    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. 
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • Dyal_SC
    Dyal_SC Posts: 6,366
    Looks awesome @briwald ! 
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  • JohnInCarolina
    JohnInCarolina Posts: 33,217
    I’d hit it.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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