Got two of these with our 1/2 pig purchase. First one I remember roasting low and slow, took it out as soon as it was 145 F – found it very underwhelming. Consulted a butcher who suggested it needs to be roasted with liquid or an additional cap of fat because it's so lean? Any guidance appreciated, currently thinking about roasting it and thin slicing for sandwiches.
by seidecker
7 Comments
I enjoy braising in a slow cooker, then using the drippings to cook something else. Usually beans.
I worked at a Greek place and it would be braised with salt pepper garlic oregano and mint.
We called it roast pork dinner, leftovers were thin sliced for Cuban sandwiches.
Crock pot 1/4 cup wishiser sauce. Pat it dry add your rub you like and slow and low in a crock pot let it hit 195-205 then you will have some pulled pork
Bacon wrap after seasoning and if you have a rotisserie use that.
This is a pork “sirloin”….it is the back end of the loin & while it has a smidge more fat than a loin & noticeably more flavor(yet not as much as a ham or butt), its still quite lean, similar to the loin-just with a more irregular shape.
I personally have mine cut into country ribs(then smoke, braise, bread/fry, or throw in the crock pot w/bbq sauce….the first 3 are the family favorites)
You can braise it like a pot roast(with some combo of stock/wine, garlic, onion, & herbs)
You can grind it to make sausage(throw some extra fat in there-I am sure you have some extra 😉)
You can smoke it-spray/mop with vinegar or bbq
You can throw it in the crockpot with bbq sauce
You can slice it & make country ribs/chops(at this point you can braise, bread & fry, smoke, crock pot w/bbq sauce, etc)
If I wanted to do it whole, would do it similar to a loin….
heavily salted(pork loves salt-you want a full layer for lack of a better term)& pepper
500° for 15min
pull out, more seasonings-such as garlic/onion powder(dont do it before the 500, seasonings will burn)-I often baste a bit before I do this to help it stick(oil, butter, wine, or stock all work…but if the roast is “shiny,” you dont need to do this)
place a ton of garlic in the pan under the roast(almost like a rack), surround with sliced onion, add wine, weak beef or veg bouillon(1/2″-1″ or so-to the bottom of the meat, covering the bed of garlic)…you can pour this over before seasoning if you want…or you can use oil & do the liquid next
cover, & roast at 300/325.
Rest & slice.
Hope something in there helps 😁
Good luck!!
I get skin on pork shoulder – When it’s done I remove the fat and the skin intact if at all possible, it’s great to reuse on leaner cuts like this. Not a fast solution, but a decent one for fat that most people throw away.
I do like braising these. Quick rip on the BBQ to impart some smoky flavour and brown up the outside, helping to seal juices in. Then typically finish slow in the oven (230-250F for a few hours usually does me). Before it goes in the oven is when I’d throw a fat cap on. You can also use a wet rub and crust it on a bit uncovered in the oven before you add liquid to the pan and cover it. I’ve used all kinds of acids for this – Vinegar (a few kinds) is probably my least favorite, but acidic fruit juices are pretty good. Tried orange, lime, lemon. Beer can be nice, as can wine (only tried white, I think red wouldn’t work for the flavours I’m usually after).
A base of onions or shallots, carrots, peppers, whatever can be thrown down at the bottom of the pan to help keeping the roast out of the jus. It also helps provide some baseline flavour, just use whatever bulky vegetable is going to go alright with your flavours.
I pretty rarely do a hip roast for sandwiches, much more inclined to make pork for tacos, or to have as the main protein of a big meal. My wet rub for taco pork is usually something like smoked paprika, black pepper, loads of fresh garlic, a few kinds of crushed chilis (ancho, pasilla, pequin, a few others if I have them on hand), salt, mexican oregano, and a little MSG. I add a little liquid to help even it out and some oil to help it adhere to the pork.
Season and roast