HOME > Chowhound > Home Cooking >
What are you cooking today? Tell us about it
TELL US

Help- Pork Sirloin cooking

e_bone Jan 12, 2008 11:14 AM

I'm going to sound like a Know-Nothing when I tell my fellow hounders this but I have no ego where cooking is concerned and need some help to rescue a roast.

I usually buy pork butt roast (shoulder) or ribs and do a very slow moist cook after seasoning and then finish in a smoker.. it's lazy barbecue basically with less smoke flavoring but still adequate. By moist cooking I mean that my roast sits in a perforated tray above a water/vinegar/juice/bay mixture at 225 for 5 hours or so depending on size.

Well, today the butt roasts were all Flintsones-sized and I wanted something a little more modest. I didn't want to do ribs cuz I just wasn't in the mood for THAT much fat...

I bought a sirloin roast thinking it was "similar looking" to a butt roast.

I got home and started my string of mistakes:
1) I didn't review ingredients before starting to cook
2) I untwined it in order to season it (and of course found it was in two pieces)
3) I seasoned it and put it in the oven (as above) and THEN went online to read about sirloin roasts- whoops- they are lean

So- it's not fatty enough for my technique above I assume and is going to be dry as dust. Ideas to help going forward?

Should I abbreviate the slow cook (2 hours or so) and then smoke and just get it extra wet with sauce to compensate for lack of fat and tenderness?

Should I remove from oven, retie it and cook as a normal sirloin roast recipe suggests?

Should I remove from oven and just finish it on grill?

Thanks for any speedy help!
Pork Ruiner

  1. paulj Jan 12, 2008 11:53 AM

    I was just looking at pork loin roast recipes. Many start hot, then lower the temperature, some as low as your 225.. Start checking the temperature after an hour, and pull it from the oven at around 145 (or 150), and let it rest.

    When you say 2 pieces, was one the bony base? You can put some seasoning or stuffing here in the cut, but I think this mainly to make it easier to carve, allowing you to cut between vertical bones.

    paulj

    2 Replies
    1. re: paulj
      Richelle Jan 12, 2008 12:30 PM

      I am sorry, I do not know how to help you, I have never done that type of cooking. Sorry!

      1. re: paulj
        e_bone Jan 14, 2008 06:09 PM

        Thanks Paul... I ended up pulling it out after 2 hours and it was roughly 3/4's done (it was at 135 when I yanked it) I let it rest for a few hours and then put it in the smoker (which runs about 250 degrees) for a little over an hour... it turned out surprisingly well (I yanked it at about 150deg). Good smoke flavor, not at all dry.. it wasn't "pulled pork" by any stretch.. but I sliced it thinly against the grain, sauced it lightly with some kansas-city style sauce and put it on some buns with some slivers of red onion. Very good stuff considering it started like a disaster. And I've got MOUNTAINS of leftovers since there isn't much loss in slow cooking lean meat.

        Your comment about the hip cut was well founded now that I've researched. Odd shaped meat.

      Show Hidden Posts