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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.

    Marmaduke
    Thu Feb 02, 2012 5:48 pm
    Food.com 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?
    duonyte
    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.

    Red
    duonyte
    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.
    Marmaduke
    Tue Feb 07, 2012 6:37 pm
    Food.com 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.

    Red
    duonyte
    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?
    duonyte
    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.

    Red
    duonyte
    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
    Red
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