(I've made a few changes I first posted this.....)
This is a stock pic. Mine's still in butcher wrapper. Don't want to unwrap until actually ready to season & grill. But this is identical to how mine looks, with the exception of it missing some meat along the bottom, along the bone (which is what I had previously described incorrectly as a separate bone sticking out the top).
It is labeled SIRLOIN PORK ROAST TRAYED but I'm not sure that is correct since I got many different images when I Googled 'sirloin pork roast'. It took me a long time to find this pic.
So my first question is - IS this actually a sirloin pork roast?
The reason I don't trust the label is that where I got it doesn't usually sell 'butcher packaged" meats. They typically only sell (not very good) pre-packaged meat in really tight shrink-wrap shipped in from somewhere else.
But mine is fresh meat, flopped in a tray (hence, the word TRAYED the mgr explained) and loosely wrapped with Saran wrap and labeled in-store…..which is not the norm for them. I didn't even know they HAD a butcher...lol.
And the last time I got meat like this from there, it was a GREAT deal and very fresh but was mislabeled (so I ended up cooking it wrong). So that is why I ask....
#1 - IS this a Pork Sirloin Roast?
And #2 – Whatever it is, please describe the cut....as far as lean, fatty, dry, juicy, etc. Do I 'low & slow" or "fast & hot"?
#3 – And with either of those methods, please give me timing for a 5 lb. bone-in roast.
Thanks for the help. The sooner the better. I really want to grill it tonight since I don't trust leaving it around too long and don't want to have to freeze it, if possible.
Edited by bonnie b - 6/19/13 at 11:10am