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Christmas Roast from Costco

About 12-15 of us will be gathering for our Christmas Day repast and I have been assigned the "Roast Beast." It will be coming from costco for various and sundry reasons. Do I buy one of those huge hunks of meat in the chest coolers or do I buy something less massive (and presumably more costly but more delicious???) from the actual meat counter.

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  1. Simple, get a sanding rib roast, plus it practically cooks itself. You may wish to contact Costco where you can order a larger size roast for your crowd.

    1. Look for a larger, whole ribeye loin. By larger, I mean >12#. Something in the 15# range would be perfect. Unless your Costco buys small loins, that shouldn't be anything too out of the ordinary.

      The stuff cut in the meat counter probably isn't any more delicious since it's cut from the cryovac packs you see sitting in the chest coolers.

      1 Reply
      1. re: JayL

        Sorry, I instinctively thought about prime rib/standing roast immediately. That probably isn't what you were referring to.

      2. Buy a big roast from Costco and cut it in half. I wouldn't pass up the amazing deals and meat selection from Costco this time of year.
        I just picked up a pork roast.
        Love this time of year at the Costco meat section!

        1. Appreciate the replies, all of them. And I did look at the standing rib roast, but its not going to be an event when anyone will have a chance to admire it, so it seems like a lot of effort for naught.

          I bought a 15 pound pork shoulder. Looks like it will be easy to divide into two roasts (and we are at 15 confirmed people.) I'd like to marinade it overnight and then cook it, but I'm open to suggestions.

          26 Replies
            1. re: fourunder

              there is no skin on the roast, so porchetta isn't gonna work.

              1. re: KaimukiMan

                You certainly can reject my suggestion or roast any way you want, but if you actually read the thread, you will see there was a roast where I used separate pigskin purchased to make a Porchetta. Pigskins are readily available to make Braciole or Fried Pork Rinds,...Plus, you could always purchase a Pork Belly as well and wrap it around the shoulder.

                enjoy your roast marinated roast.

                1. re: fourunder

                  Hey fourunder. I hear you, but you gotta de-bone, then wrap... it is a little tricky. Whatever flavors you do, K-Man, I would say that marinating won't do much in terms of penetration unless you butterfly. I would keep that baby whole, hit is with heavy seasoning/rub/paste, and slow roast in the oven, uncovered, maybe 275-300, for a long time (give it about a 12-hour window), to an internal temp of 180 for slicing or 195-200 for pull apart chunky or pulled. It needs a long time at moderate to low temp to break down the fat.

                  1. re: woodburner

                    WB,,,

                    I can only aspire to level of greatness on the BBQ....

                    1. re: fourunder

                      Hey Fourunder! Happy Holidays to you and everyone else on here.

                      "I'm just a lowly cook."
                      Anyone care to cite the reference?

                      1. re: woodburner

                        the fat guy with the ponytail.... who used to have the hot wife, no?

                    2. re: woodburner

                      I agree with 180 for slicing. I'm not a "pulled" kinda gal.

                    3. re: fourunder

                      fourunder - appreciate all your input. it sounds interesting, and when i'm not dealing with all the other realities of the holidays I will look for a roast with skin on, or try to find someplace where I can get pig skin - short of buying a whole pig. I know it's hard for people who don't live here to understand, but some things many of you take for granted just don't exist here - like a butcher shop. Pork belly I might be able to find somewhere in Chinatown, but it's just not happening this week.

                2. re: KaimukiMan

                  No skin necessary to do a Cuban-style roast pork.

                  1. re: KaimukiMan

                    Do you have any idea how you're leaning to marinade it? Flavors?

                    1. re: monavano

                      open to suggestions monavano. I have a container of tztaki (however it's spelled) was thinking I might marinade in that, but thats only a possibility. I was gonna look at lemons suggestion of cuban style as well.

                      my fallback if all else fails is to kalua it (hawaiian salt, some pepper, liquid smoke, wrap in banana leaf and put it in the slow cooker) I'd rather do a more traditional roast pork with gravy (local food truck style)

                      1. re: KaimukiMan

                        I second Cuban-style -- the ingredients for mojo are easy to get, particularly in warm climates where a sour orange isn't an oddity, and woohoo, is it good.

                        1. re: sunshine842

                          I've subbed a combo of regular orange and lime juices for that. And yes to the wahoo.

                          1. re: lemons

                            that's what I mean -- mojo is rockin' good if you can't find the sour oranges -- it's nirvana when you can find them.

                            (Sour oranges are produced by some varieties of orange -- when sweeter varieties are killed back to below the graft by frost/drought disease, it's not uncommon for the tree that grows back from the rootstock to be sour, but with a definite orange flavor.)

                        2. re: KaimukiMan

                          I'd make paste of salt pepper garlic & onion powder,smoked paprika. lime juice, olive oil, cumin, dried thyme, oregano anything really including Goya seasoning mixes, Rub it on liberally and refrigerate overnight. Cook in a slow cooker until tender.If you're doing it whole, it's going to take a long while. This blog is real informative. even know it's about barbecue there is a lot of useful cooking science here.
                          http://www.amazingribs.com/index.html

                          1. re: zackly

                            The problem with a slow cooker is that it stews stuff. I've used a 300 oven with that pork - some recipes put the temp even lower - and the skin or external fat becomes wonderfully crisp.

                            1. re: lemons

                              Yes, a slow cooker is a trade off if your looking for crispy skin but it is simple, foolproof and delicious but more like pulled pork.

                              1. re: lemons

                                A few hours after I posted the above I was crawling around the net looking at some old email from various food sites that come to me. Several pork roast recipes have folks saying "Do you need to use the oven, can't you just use a slow cooker?" So at least for my own personal curiosity I have some idea of where this came from. Personally I wouldn't use the slow cooker for this unless forced to, as in, the oven broke or the air conditioning broke. (And in the latter case, surely you know someone who knows how to grill low and slow??? One would hope.) Anyway, not impossible, but the two cooking methods are not interchangeable. Good luck with it, though.

                              2. re: zackly

                                of course if you REALLY want to do it Cuban style, you'll have a Caja China...

                                But in the meantime, here's a killer mojo recipe:
                                http://icuban.com/food/mojo.html

                                and the preparation: http://icuban.com/food/lechon_asado.html

                                This recipe is good because it's specifically designed for a smaller piece of meat. (You ever get an invite for a real lechon asado, get there somehow-- even if you have to crawl!)

                                1. re: sunshine842

                                  in Hawaii Lechon Kawai (various spellings - nothing to do with the island of Kauai) is a popular dish at Filipino restaurants here, and I have had lechon as part of a whole roasted pig at a big family party once or twice. It is indeed a rare and wonderful treat. I didn't have to crawl, but thats another story.

                                  1. re: KaimukiMan

                                    well, maybe didn't have to crawl *to* the party....!

                                    plenty of folks here in Florida do cook the pork in a slow cooker -- because it's usually done til it has a pulled-pork texture

                                    Not as good as the real deal in a caja china, but darned good stuff.

                                    Cuban-style pork, black beans and yellow rice, and fried plantains (the ripe ones) -- a really, really traditional Cuban Christmas dinner.

                          2. re: KaimukiMan

                            I assume you're going to slow roast that bad boy.

                            1. re: treb

                              it seems to be the way to go, as others have mentioned crock pots are just fine if you want to do a pulled pork presentation - be it bbq, cuban, or kalua style. I'm going for a more "traditional" sliced and served with gravy for this dish. kalua would be my back-up plan. I have oven issues, but I am able to work around that.

                              1. re: KaimukiMan

                                A slow braise sounds great, even better if the ole oven has hardening of the arteries. How the heck are you going to brown that monster before laying it to rest in the roasting pan? Will it be surrounded in root veggies?

                            2. re: KaimukiMan

                              http://chowhound.chow.com/topics/5826...

                              "Will Owen's Pork Shoulder" I have done this SO many times over five years, always to raves. And have passed it on to even more raves. It's perfect every time, requires little attention. If not this time, then use this for the other half please :)

                            3. For a Group of average eaters you need about 7# of Boneless Meat. or 12 -14# of bone in.
                              They both have their advantages. I like a Rib-eye Roast personally(10-13# average)

                              1 Reply
                              1. re: chefj

                                that was what went in the shopping cart first, but with that amount and this group I once came perilously close to running out of meat, so I need about 15 pounds - which was running well over $100. I ended up with a pork roast for about 1/3 of that cost.