What's the Difference Between a Pork Shoulder Sirloin Roast...

[Burly567]

And a Pork Shoulder Roast.

Are they smoked the same way? Can I smoke it to the point that it's tender yet sliceable, or should I just go for pulled Pork?

 

[smokerjim]

i've never heard of a shoulder sirloin roast, sirloin roast comes from the loin end of the loin, to me it has to be a shoulder roast or a sirloin roast, shoulder roast I would smoke like a pork butt for pulled pork, sirloin is pretty lean might want to brine that and smoke for a roast or add some cure and make a little ham. maybe I didn't understand your question though.

 

[bregent]

Yeah, "pork shoulder sirloin roast" doesn't sound right - Shoulder and loin are from two different ends and not similar at all in how cooked or final product. Shoulder roasts have lots of fat and connective tissue and are smoked low and slow till tender. Sirloin is lean and should be cooked to no more than 145F or it will dry out - you can brine it to keep it moist.

 

[chopsaw]

shoulder sirloin roast,

They sell them here. It's the section between the picnic and the butt , from the front leg .

 

[chef jimmyj]

They sell them here. It's the section between the picnic and the butt , from the front leg .

Wow...Good way to Confuse folks! As if we don't already spend enough time describing what a Butt is and why it is on the Front of a Pig...
There is no NAMP's 400 Series Number for it so, maybe a Local/Regional Cut or very new and not gotten a specification and Purveyor Number yet...JJ

 

[Burly567]

They sell them here. It's the section between the picnic and the butt , from the front leg .

So, how would I smoke it? A butt or shoulder, or is there a difference?

 

[chef jimmyj]

That depends on how you want to eat it. Pulled, cook like a Butt to 205. Sliced, smoke to 145-150 and Sliced it. Sounds like it will be smaller than either Butt or Shoulder, so it should go quick...JJ

 

[Burly567]

That depends on how you want to eat it. Pulled, cook like a Butt to 205. Sliced, smoke to 145-150 and Sliced it. Sounds like it will be smaller than either Butt or Shoulder, so it should go quick...JJ

Thanks! Yeah, it's not real big, but that's ok. I'm only feeding 2 of us.

 

[daveomak]

 

[danbono]

Good chart!!!

 

[DanMcG]

They do that around here, They sell pork loin roasts, and you have a choice, either off one end of the loin or the other.

 

[smokerjim]

They sell them here. It's the section between the picnic and the butt , from the front leg .

I wonder if that's what we call the cushion meat.

 

[chopsaw]

What I see here marked as picnic sirloin looks like arm steak in the chart above . Cross cut of the picnic about 4 to 5 inches thick , with the round bone in the center .

 

[Burly567]

Sorry folks. It is a straight Pork Bone In Shoulder. I think that I was looking at shoulder sirloins so I grabbed a small-ish on. Turned out to be a different roast.