Anonymous wrote:Invite some friends you know really well (or have always wanted to know better) for your pork party.

I'll come to your pork party. I'll bring some killer drinks.

OP, what did you do with your big piece of pork?

Almost every post on this thread made me giggle. Does that mean I'm immature and have a dirty mind?

I'd probably cut it into halves or thirds and put the rest back in the freezer. Then roast it and have it sliced with a nice couscous or rice dish and a green veggie the first night. Then I'd put it into tacos or burritos. Then maybe you could do some sort of croque monsieur type of sandwich with the pork instead of ham, plus cheese.

I am not a fan of pork loin in the crock pot because I feel it isn't fatty enough and the crock pot (although it produces a lot of liquid) pretty much extracts any moisture out of the pork itself.

Definitely invite friends, but you could also produce several easy meals at once and freeze leftovers. I would recommend cutting the roast into 2 or 3 pieces instead of trying to cook as a whole.

Some of my favorite ways to prepare are: http://www.realsimple.com/food-recipes/browse-all-recipes/fennel-crusted-pork-loin-roasted-potatoes-pears-10000001664777/index.html

Rubbing BBQ3000 from Penzeys and throwing it on the grill (medium low)

Bake with just salt and pepper, but then shred and use it for filling for enchiladas (good freezer use).

Invite some friends you know really well (or have always wanted to know better) for your pork party.

That sounds almost dirty...

How about:

Roll it, stuff it, tie it up.

This link describes the technique, and has one good recipe:
http://bennydoro.com/chef/recipes/stuffed-and-rolled-pork-loin/

I've done the same thing with a stuffing of prunes, blue cheese, sauteed shallots, pine nuts, and seasoned bread crumbs. It came out really well.


Yours is bigger, but that just means it takes longer.

Anonymous wrote:Pulled pork in the crock

That sounds almost dirty...

Pulled pork in the crock

I bought this big ass pork loin roast at Costco (it was a special, like $15 for the whole thing) but then instead of cutting it up first, DH threw the whole thing into our chest freezer. So I need to thaw and cook it all at once, or over just a couple of days. Any suggestions? Can I use it for pulled pork or is it way too lean? I've done smaller roasts with a rosemary/garlic rub, but not sure I want to do that again. I guess we need to invite people over for dinner.