or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › What can I make with these????
New Posts  All Forums:Forum Nav:

What can I make with these????

post #1 of 11
Thread Starter 

Wife got these a while back and stuck them in the freezer.  Any idea what I can make with them?  Thanks!!IMG_0664.JPG

I have 4 of these sirloin roasts

 

 

IMG_0665.JPG

 Only have 1 of rib end roast.

 

BBB?

post #2 of 11

Mike,

 

Tons of things you can make, I cook my pork roast to at least 145 dgrees, and then pull them so they remain juicy.  My family likes sliced, and I love pulled pork sandwiches.

 

Good luck!

post #3 of 11

What frosty said!

post #4 of 11

Either one can be Smoked and Sliced or Pulled...They may very well be the Same Thing, would have to see them out of the package,  different stores have different names...I would take one, Lightest Colored Lean Meat, to 145*F and Slice it...And...The other, Darker Fattier Meat, to 200*F and pull it...JJ

post #5 of 11

We use the sirloin roasts a lot.  Very good cut and so economical!

 

Great as a roast as JJ said.  No higher than 145 and melts in your mouth.

 

Partially frozen, some get sliced into chops.  Thin sliced chops pounded out make a poor man's veal substitute for scallopini dishes.

 

I also use them to make a Canadian Bacon.  Very versatile cut.

 

Good luck and good smoking.

post #6 of 11
Thread Starter 

Thanks guys. Pulled pork it is for the rib end roast. 

 

Could the pork sirloin roast be used for BBB ?

post #7 of 11


 

Quote:
Originally Posted by Chef JimmyJ View Post

Either one can be Smoked and Sliced or Pulled...They may very well be the Same Thing, would have to see them out of the package,  different stores have different names...I would take one, Lightest Colored Lean Meat, to 145*F and Slice it...And...The other, Darker Fattier Meat, to 200*F and pull it...JJ

   
 

X2

post #8 of 11

Alot of guys here, myself included, cure it and make Canadian Bacon out of it. Here's a "loin ham" I did recently. Got the idea from Bearcarver. http://www.smokingmeatforums.com/t/112093/loin-ham-canadian-bacon-with-heavy-q-view

post #9 of 11

Some darn good smoke !!!

post #10 of 11
Quote:
Originally Posted by dirtworldmike View Post

Thanks guys. Pulled pork it is for the rib end roast. 

 

Could the pork sirloin roast be used for BBB ?



BBB and Canadian Bacon are similar preparations...The Sirloin Roast could be prepared with either method...JJ

 

post #11 of 11

I took one of them things, netted it, cured and cooked it like a Coppa Cotta Ham.   OH Coppa Cotta=Italian cooked ham used mostly as cold cut deli type sliced I believe.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › What can I make with these????