this post was submitted on 05 Jun 2025
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[–] SchmidtGenetics@lemmy.world 5 points 2 days ago (2 children)

Nothing wrong with a pork roast.

[–] Jarix@lemmy.world 1 points 1 day ago

The smell from my childhood strongly disagree with you

[–] grue@lemmy.world 0 points 2 days ago (1 children)

I'm gonna have to try that sometime. At my house, pork shoulder tends to get used for carnitas or pulled-pork barbecue.

[–] SchmidtGenetics@lemmy.world 1 points 2 days ago (1 children)

We usually get a tenderloin at Costco and cut it into chops and roasts. Some of the roasts get made into carnitas and pulled pork as well, but we will just season one up and bbq it for an hour too.

[–] grue@lemmy.world 0 points 2 days ago (1 children)

"Tenderloin" or just regular "loin?"

Tenderloin is the pig equivalent of filet mignon; IMO it's too tender to justify the sorts of cooking methods you use to compensate for cheaper, tougher meat.

Seems reasonable for regular loin, though. I'd still usually pick shoulder for low and slow cooking because it works just as well and tends to be cheaper, but sometimes it isn't.

[–] SchmidtGenetics@lemmy.world 1 points 2 days ago* (last edited 2 days ago) (1 children)

The tenderloin it’s cheap enough and will even go on sale even more at times and we will get a couple.

We also use a pressure cooker for ours, so not a true low and slow.

[–] grue@lemmy.world 3 points 1 day ago* (last edited 1 day ago) (1 children)

I almost did a spit take when I saw that huge $9.99 number. Then I realized that it was in CAD and per kg, which works out to be cheaper than it is here in the Southeast US (about $4 USD / lb), LOL!

Still kinda think a pressure cooker is overkill for a tenderloin that would cook up just fine with a dry cooking method (roasting or pan-grilling, like a steak) though. With your pressure cooker method, you could save $2 CAD / kg (plus an extra $5 off) getting regular loin and it would turn out just as good.

[–] SchmidtGenetics@lemmy.world 2 points 1 day ago* (last edited 1 day ago)

I cut about 1/3 off the undesirable end for the roast, the majority is for chops. It’s more to break up the monotony of that if that make sense.

Don’t always have the time for low and slow and try not to keep too many different variety’s in the freezer. I know there is ways to pinch a few more pennies if needed ;)

Edit, actually now that I look at the link, that’s the one we usually get, but it’s not always available. We’ve been forced to get the tendorloin lately. Sometimes even the 2 pack, which are smaller ones.