Is a smoked pork “Roast” good?

[Okiejoebronco25]

Guys/girls. My wife picked up a 2 pack of beautiful pork roast from Shoprite following the lead of another member mentioning a great sale. They are fairly lean with just a nice fat cap. Would they be good smoked whole? Or should I I cut into boneless chops and smoke or grill? I found lots of videos on pork loin but no roast.

 

[Newglide]

If it's a sholder roast it's like a butt that can be pulled. If it's a loin roast, which is lean and sounds like what you may have, They are good smoked and sliced. Some peopple will stuff the loin which I haven't tried yet

 

[SmokinEdge]

A picture of the package label would sure clear things up. It sounds like you may have sirloin roasts, if so they need to cook just like regular loin to an internal temperature of 145-150. If it’s a piece of front shoulder like butt roast or picnic then cook to IT of 190 for slicing or to probe tender for pull meat

 

[Okiejoebronco25]

If it's a sholder roast it's like a butt that can be pulled. If it's a loin roast, which is lean and sounds like what you may have, They are good smoked and sliced. Some peopple will stuff the loin which I haven't tried yet

Not a shoulder or butt, labeled as “roast”. Not sure difference between roast loin. But Ive bought plenty of loins they’re usually cryo vacuum packed. These 2 roast were $12 probably 4# each

 

[Okiejoebronco25]

A picture of the package label would sure clear things up. It sounds like you may have sirloin roasts, if so they need to cook just like regular loin to an internal temperature of 145-150. If it’s a piece of front shoulder like butt roast or picnic then cook to IT of 190 for slicing or to probe tender for pull meat

Yeah you’re right. I normally put right in freezer bags then into freezer. Label infi only said “ pork roast “ then weight information

 

[SmokinEdge]

Yeah you’re right. I normally put right in freezer bags then into freezer. Label infi only said “ pork roast “ then weight information

Those definitely look like loin roast. I’d cook them to 145-150 IT and enjoy.

 

[Okiejoebronco25]

Those definitely look like loin roast. I’d cook them to 145-150 IT and enjoy.

I’m thinking one of them doing creole style

 

[SmokinEdge]

I’m thinking one of them doing creole style

Injected?

 

[normanaj]

I've done many loins/roasts and smoked is my preferred flavor profile by far.

 

[Okiejoebronco25]

I've done many loins/roasts and smoked is my preferred flavor profile by far.

Did you slice or pull?

 

[normanaj]

Did you slice or pull?

Loin is strictly a slicing cut of pork. I do them to 135 in the smoker and then give them a very quick roll on a hot ass grill then rest for 10-15 mins and then slice away. This is my go-to for get togethers as it's easy fast and simple.

 

[chopsaw]

Labeled roast because of the way it's cut and being sold . As opposed to " whole " half " " chops " or " steaks " .
Typically one third of the whole loin is labeled as roast around here .

I’m thinking one of them doing creole style

Go to the store and grab some Tony Chachere's injection , and pump it with as much as it will hold . Overnight in the fridge , then rinse , dry and season the surface . Smoke to 140 ish and rest 20 minutes . Slice .

These are all from loin . Just a few other options .

Schnitzel ( Double cut loin chops )

@bill ace 350 inspired me when I saw his German themed pork plate the other day . Still has my mouth watering . I had a whole boneless pork loin that I needed to do something with . I cut a 3 pound hunk out and got it cured up to go into a Umai bag in a couple weeks . Then double cut some chops...

www.smokingmeatforums.com

Pork loin tacos

Made up some of the sauce @noboundaries posted the other day . Here's the thread . https://www.smokingmeatforums.com/threads/quick-no-cook-2-ingredient-hot-sauce-new-favorite.315173/ That got me thinking Tacos . Had a section of pork loin that had the light and dark meat in it , and a nice fat...

www.smokingmeatforums.com

Roast Pork sandwich

Bought a whole loin the other day , because the price was good . Cut it into 4 sections about 3 lbs. each . Put one in Pop's brine with maple extract . Two sections to be determind , and used one for a " Philly style " pork sandwich . Made an injection of unsalted Veg stock , Minor's garlic...

www.smokingmeatforums.com

This was dry brined overnight . Smoked to 145 ish . Rested and sliced .

 

[voyager 663rd]

ya, that sure looks like sirloin end loin roast (as opposed to rib end loin roast). Personally, I'd slice and grill. With the right spices, it'll taste as good if not better than a beef steak.

 

[schlotz]

Here is a recipe for pork loin you might want to try:

Rotisserie Smoked Pork Loin

Rotisserie Smoked Pork Loin Roast What makes this so good is the flour capturing all the drippings and turning the outside into delicious gold. We go heavy on the lemon pepper. Brine Option: 6 cups water 1/2 cup of kosher or pickling salt 1/2 cup dark brown sugar 2 bay leaves 1 handfull of...

www.smokingmeatforums.com

 

[Okiejoebronco25]

Here is a recipe for pork loin you might want to try:

Rotisserie Smoked Pork Loin

Rotisserie Smoked Pork Loin Roast What makes this so good is the flour capturing all the drippings and turning the outside into delicious gold. We go heavy on the lemon pepper. Brine Option: 6 cups water 1/2 cup of kosher or pickling salt 1/2 cup dark brown sugar 2 bay leaves 1 handfull of...

www.smokingmeatforums.com

I did that years ago when I had a grill with rotisserie and spritzed with apple cider. Was great but no longer have rotisserie

 

[DRKsmoking]

Yes a smoked pork roast is good, and yes so many ways to do it up flavour wise.

This one is spun, but you can just smoke it on a rack also.

This is what I just posted for mothers day..... And the Ladies loved it. Always save the drippings for a good gravy.

David