Looking for a few ideas for a combination roast I have in the freezer. Want to try something different.
Appreciate the help!!!
What Cuts is it made of? Is the intention to Pull it or is it cooked to 145*F and sliced still pink? This is a new one on me...JJ
If it is a hunk of Bottom Round tied to a Pork Loin, then cooking to 140-145*F will givea nice juicy, slightly Pink, sliced Combi' Roast. Any other cut of Pork may be a bit too tough at this low an IT and cooking the Beef until the Pork is good to go may yield a Dry piece of Beef. Now on the other end a Pork Butt tied to a Beef Chuck would be great Pulled, as a Pot Roast or simmered in Tomato Sauce, aka Sunday Red Gravy (East coast Italian thing) . It will be interesting to see what you actually have there! Please take some pics when you get it defrosted. I or others would be happy to give some options when we know more...JJ