Maybe you have seen these little cuts from Hormel. I’m not entirely sure what cut it is exactly, but it is a lot like a loin, but with just a bit more fat so they hold up a bit better to grilling. I LOVE grilling these. They are only 5.99, and many times you can find them as buy-one-get-one-free. They freeze very well, so buying several ahead of time when on sale is a great idea.
You can buy them flavored, or plain. You can inject them if you like or even glaze them. They slice well, and the meat it so incredibly tender. Sandwiches are to die for the next day!
Grilled Pork Roast
Ingredients
1 Hormel Pork Roast (see pics below)
Procedure
Simple. Start your grill. Over medium heat, grill for 35-40 minutes. Turn every 8-10 minutes until done. You’ll know it’s done when it doesn't “jiggle” when you press it. It will be semi-firm to the press. Super simple and so incredibly good. It doesn’t get much easier than this.
Start with this little hunk of Hormel pork (the 5 rubbed off, but it was $5.99).
Nekkid and ready for the grill.
We use a little Weber Smokey Joe for small cooks like this. Takes little charcoal, and manages heat very well.
Grill according to recipe and then slice and serve. Fantastic main course meat, and it makes GREAT sandwiches the next day. Notice a touch of a smoke ring from charcoal only - no wood. That's chemistry at work!!!!
You can buy them flavored, or plain. You can inject them if you like or even glaze them. They slice well, and the meat it so incredibly tender. Sandwiches are to die for the next day!
Grilled Pork Roast
Ingredients
1 Hormel Pork Roast (see pics below)
Procedure
Simple. Start your grill. Over medium heat, grill for 35-40 minutes. Turn every 8-10 minutes until done. You’ll know it’s done when it doesn't “jiggle” when you press it. It will be semi-firm to the press. Super simple and so incredibly good. It doesn’t get much easier than this.
Start with this little hunk of Hormel pork (the 5 rubbed off, but it was $5.99).
Nekkid and ready for the grill.
We use a little Weber Smokey Joe for small cooks like this. Takes little charcoal, and manages heat very well.
Grill according to recipe and then slice and serve. Fantastic main course meat, and it makes GREAT sandwiches the next day. Notice a touch of a smoke ring from charcoal only - no wood. That's chemistry at work!!!!
same guy used to miss an exit, yell "COT-DAMMIT!" and back up on the freeway to get his exit.....
