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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Sirloin Pork Roast help.
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    Sirloin Pork Roast help.

    Thu Feb 02, 2012 5:48 pm Groupie
    I just got a 5lb. bone in Sirloin Pork Roast. Planning on cooking this with Sauerkraut and Potatoes.

    I know the roast gets seared first. Planning on adding this to a bottom layer of Sauerkraut then adding potatoes around this. (Will be using my 8Qt. crockpot)

    I checked around and found a cooking time of 4-6 hrs on low. Seems short to me. Any suggestions or should I go with a thermometer for the pork and make sure the potatoes are done?
    Fri Feb 03, 2012 7:33 am
    Forum Host
    That time seems low to me. A thermometer is always a good choice. I would think more like 8 -10 hrs. I wonder if the 4 to 6 was meant for high?
    Red Apple Guy
    Fri Feb 03, 2012 3:32 pm
    Forum Host
    It depends on whether you want a sliceable roast or a fall-apart roast. Sinloin is the rear-most portion of the loin and is usually cooked to 155F and sliced. You can cook it longer, but the roast will "pull" instead of slicing.

    Fri Feb 03, 2012 4:38 pm
    Forum Host
    Oh, yes, good point. It also matters what size crockpot you are using - the larger the pot, the shorter the time.
    Tue Feb 07, 2012 6:37 pm Groupie
    Oh well. I gave it 8 hrs. 195F and pull apart soft. And the sauerkraut is fantastic. Makes great sandwiches. (Farbreware 8Qt.)
    Red Apple Guy
    Tue Feb 07, 2012 9:50 pm
    Forum Host
    Excellent! Thanks for the feedback.

    Mon Oct 15, 2012 10:53 am
    Forum Host
    I just made a 5 lb sirloin pork roast - bone-in - and it was perfectly done, for slicing, at 4 hrs. This was in a 5 quart crockpot.

    I think the butt/shoulder cuts benefits from the longer cooking, but loin is always drier, so shorter is better.
    Red Apple Guy
    Mon Oct 15, 2012 1:34 pm
    Forum Host
    good to know. I guess the pot was 1/2 full?
    Mon Oct 15, 2012 1:59 pm
    Forum Host
    It was a square roast, so it filled the middle fairly well, with openings around it. I made a peanut sauce to pour over it. I would have had to jam it into the smaller crock, and since I was at home, opted for the 5 qt one. I posted the recipe, it turned out quite well, Pork Sirloin Roast With Thai Peanut Sauce (Slow Cooker)
    Red Apple Guy
    Tue Oct 16, 2012 3:02 pm
    Forum Host
    I love Thai food, but don't know what some of those ingredients are.

    Wed Oct 17, 2012 9:05 am
    Forum Host
    Palm sugar is sugar made from a palm tree, very like brown sugar. Nam pla is fish sauce. Sambal oelek is a spicy condiment, garlic and chili peppers.
    Red Apple Guy
    Wed Oct 17, 2012 9:49 am
    Forum Host
    Nam pla and Sambal oelek? That's easy for you to say! icon_lol.gif
    I know I can find fish sauce and I'll bet sambal oelek or something close will show up once I start looking for it. Same for Palm sugar. Thanks.

    About 45 miles away in Atlanta are markets where just about everything in them is international - including 90% of the customers. icon_eek.gif
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