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Cooking Options for Hog Top Round and Sirloin?

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    #1

    Cooking Options for Hog Top Round and Sirloin?

    This has been a good year for me with Hogs. I helped a farmer defend his 200 acre Sorghum field this summer, and it was next to 1,000 acres of unmanaged land. I was up against large sounders and had to give up the bow for a shotgun with extended mag. In the end, I shot dozens of hogs and gave away 3/4 of what I took home. (except backstrap, that is all mine!) Now that I'm cooking up the hog roasts I've got some questions.

    I've gotten into smoking meats which was fine for backstrap (fast) and great for shoulders (low and slow), but the roasts turned out tough. The last ones I tried were sirloin and top round, rubbed with Guga rub (Guga's channel on youtube is wonderful) smoked for 3 hours and came out rough and near inedible. I pulled of a great save by throwing them into the crockpot and cooking with potatoes and onions for 8 more hours.

    What is the general principle on the roasts? Low and slow the only option?
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    #2
    When it comes to cooking roasts, I usually go with a pressure cooker. A crock pot works the same, but takes longer. After pulling the roasts and shredding the meat; I like to put the meat into a hot cast iron pan with a little oil to crisp it up. I'll add more seasonings like garlic and cumin to give it more flavor. Give it a try and let me know what you think. It makes the best tacos!

    Sent from my SM-N950U using Tapatalk

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      #3
      Don't give up...

      Originally posted by TheBeekeeper View Post
      This has been a good year for me with Hogs. I helped a farmer defend his 200 acre Sorghum field this summer, and it was next to 1,000 acres of unmanaged land. I was up against large sounders and had to give up the bow for a shotgun with extended mag. In the end, I shot dozens of hogs and gave away 3/4 of what I took home. (except backstrap, that is all mine!) Now that I'm cooking up the hog roasts I've got some questions.

      I've gotten into smoking meats which was fine for backstrap (fast) and great for shoulders (low and slow), but the roasts turned out tough. The last ones I tried were sirloin and top round, rubbed with Guga rub (Guga's channel on youtube is wonderful) smoked for 3 hours and came out rough and near inedible. I pulled of a great save by throwing them into the crockpot and cooking with potatoes and onions for 8 more hours.

      What is the general principle on the roasts? Low and slow the only option?
      Just because one did not work out - don't give up...
      I also have caught plenty this past season and think many more to come!
      I like to stir-fry and I do all types of veggies with it, depending on my taste buds that day.

      tending the fire,
      Bob G.

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        #4
        I cube and smoke and then finish in instant pot. Can season for fajita, carne guisada, roast style, can do a jerk seasoning or a pineapple. Carnitas are never bad either, like Bob G recommends.

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          #5
          Hogs are just walking snorting piles of carnitas to me. All of em belong on a tortilla. Instant pot makes em quick and it doesn't care which end of the pig you put in there, it all comes out carnitas.

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            #6
            Nitrile products are characterized by increased strength, absolute hypoallergenic.

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