Well, ended up having to go back to town a few days after scoring the Eye of Round rolls at Sav-A-Lot, so figured I would look and see if they every got those $1.29 @ LB. Pork Sirloin Roast. To my surprise then had them. All two of them. Being around $5.00 each, I snapped them up figuring they would be worth a try. Most I had read up about them stated they were a bit boney (back and hip bones) and better served Sliced than pulled, due to it being leaner than a Pork Butt. It had a nice fat cap though and didn't look that lean. What the heck. I am going to smoke it for Pulling. Easy way to get rid of the bones that way. After marinading it over night in Mojo Crillio, I washed it off in the morning an applied Jeff's Rub to it and wrapped it in saran wrap for about 4 hours. Put it on the smoker at 225º to start. Occasionally spritzed it with an Apple Juice/Makers Mark concoction. Went with Fat Cap UP since it was suppose to be a leaner cut and wrapped it in foil around 160º. Choice of woods for the smoke were Cherry and Hickory. Took it off the smoker at 200º internal. You can see the bones around the top part of the cut. But the bones popped right out for easy removal. Good to nibble on too. Didn't pull quite as easy as a standard butt, but good enough and was darn tasty. Made some darn good sammies with some Mrs Davie's BBQ sauce on top.