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Dec 30, 2006 08:12 PM

Pork roasts - boneless? bone in?

and shoulder vs. sirloin? which to choose, which to choose for a slow roast?

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  1. For a slow roast I'd go with a shoulder with the bone.

    1 Reply
    1. Thanks! I'd kinda thought that, since the marbeling generally looked better, then got distracted by the nice shape of the sirloin roast.

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      1. re: Alice Letseat

        Loins nowadays just about require brining, larding or both. I like to do that sometimes - it's nice for company - but for real eatin' food a bone-in shoulder is about the best thing a pig has to offer.

      2. Shoulder - bone in. More flavor and more forgiving as well.

        1. Home cooking in a hurry - I take a nice loin, rub it with a combination in my mortar crushed with the pestle: garlic, fresh thyme and rosemary, loosened with olive oil. Butterfly the thing so it cooks evenly and quickly. Prepare root vegetables for roasting (like parsnips, carrots, beets, potato), toss in a little olive oil and good salt and pepper, place on the bottom of the roasting pan, lob that roast on top, cook at high temp for 20 - 30 minutes. Deglaze the pan with some broth and/or a cooking wine/sherry or whatever for a gravy while the meat's resting. Lean, healthy, delicious.

          1. I make pot roast at least twice a month and I always use chuck.