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I got a 4 lb. "bone-in pork sirloin roast" (per the label) for cheap at the store. What would be the simplest, most no-fuss way to cook it (roast or braise), yet still end up with good flavor?
Keep in mind, folks, I'm not the best cook in the kitchen. Maybe dumb your directions down a bit. And no fancy ingredients!!
I got a 4 lb. "bone-in pork sirloin roast" (per the label) for cheap at the store. What would be the simplest, most no-fuss way to cook it (roast or braise), yet still end up with good flavor?
Keep in mind, folks, I'm not the best cook in the kitchen. Maybe dumb your directions down a bit. And no fancy ingredients!!
What equipment do you have? Slow oven roast or a crockpot is probably easiezt...but let us know what you have first.
What equipment do you have? Slow oven roast or a crockpot is probably easiezt...but let us know what you have first.
I have a crockpot but it's a small one and I don't know for sure if it's big enough. Will check tomorrow. I also have a large dutch oven...tri-ply stainless steel with a glass lid, but I'm pretty sure the box said it was oven safe.
Bought one of those enameled cast iron jobs once and could hardly pick it up empty! Returned it.
I think that is too high a temp.....325 at most....and always garlic.
Garlic....how? Whole cloves stuck into slits in the meat? Minced and rubbed on with the salt and pepper? Garlic powder? (I hear some of you groaning....)
Put it in a pan, throw in a chopped onion, salt, pepper, cover with aluminum foil, put it in the oven at about 300 degrees, cook it for 3 or 4 hours. You can cook it in less time than that, but the longer it cooks, the more tender it will be.
Salt, Pepper, 350 in the oven, pull out when the meat reaches 145-150.
About as simple as it gets.
At 150°F you'll still have to slice it.
Slow cook it in your dutch oven at 325°F until it falls apart - it melts in your mouth like buttah.
Put a bit of liquid and some aromatics (onion, garlic) in the dutch oven with the pork (rub it with some salt, pepper, and powdered garlic) and start it on the stove top (get it to a simmer) - then put it in your 325°F oven for 2 - 4 hours.
Garlic....how? Whole cloves stuck into slits in the meat? Minced and rubbed on with the salt and pepper? Garlic powder? (I hear some of you groaning....)
I admit I like to slice whole cloves and put into the meat with slits....if you know that trick you have some ability to cook right there....and in a pinch...nothing wrong witn a good quality garlic powder...just don't use garlic salt.
Asa beginner invest in a meat thermometer....it will help you learn cooking times with out ruining dishes .
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And no fancy ingredients!! 
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