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Same for me. I still have a crown roast in the freezer that I bought around Easter 2025.
It seemed like a good idea at the time but the opportunity to enjoy it just hasn't come about..
Looks like a steal of a deal. But, I don’t have the freezer space. 😕
Also, with it being just the two of us, we would never eat it all. Heck, I’ve had a big prime grade tri tip in the freezer for nearly a year that I bought thinking I would make it for us and our son's family. They’re finally available to come over for it later this month if nothing changes. 🙄
That’s me, too. Just two of us, and out of chicken, beef, seafood, and pork, pork is Mary Joan’s least favorite. She’s okay with ribs and pulled pork, but she doesn’t like chops etc.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I think I would trim the ribs off to cook a a slab of ribs, and slice the bulk of the meat to be some nice boneless pork chops. Or slice between each bone and make 10 nice thick bone in chops out of it. I can't see smoking that whole thing to be honest. If you really wanted to roast/smoke it as a loin, split it into 2, 3 or 4 smaller roasts, and freeze most of them.
That said, I have not bought meat online in several years, as I had mixed results the times I did. I don't think I ever lost any meat from Porter Road, but I sure had issues with other vendors. Anyone remember Click Red Akashi? They had some GREAT meat but one year of refunding folks for poorly packed and thawed meat put them out of business. About half the stuff from them arrived ruined. I have to think that is the reason Wild Fork stopped delivery to folks that are not near one of their stores.
@ShielaAnn their stuff was top notch. I had a 3 or 4 bone rack of beef ribs from them in the freezer until last summer, and they were the bomb. But I ordered from them 3-4 times the year they were selling, and I imagine almost half the stuff arrived at unsafe temperatures. They needed to charge more or pack better for shipping. I think they were shipping ground everywhere in the lower 48, and having to issue too many refunds due to shipping delays.
I think I would trim the ribs off to cook a a slab of ribs, and slice the bulk of the meat to be some nice boneless pork chops. Or slice between each bone and make 10 nice thick bone in chops out of it. I can't see smoking that whole thing to be honest. If you really wanted to roast/smoke it as a loin, split it into 2, 3 or 4 smaller roasts, and freeze most of them.
You know those would be so good! As far as when you’d eat them I’d think day after tomorrow would work just fine. It’s Saturday! I don’t think you’d have any trouble getting friends and neighbors to come over for that.
I’m lucky that east coast shipping from there is a lot less, I wouldn’t pay the cross country cost either. It’s great pork, but you gotta make it a value equation. It’s great pork, but it isn’t MAGIC pork.
If my Grandmother were still with us, she'd cook the hell out of that thing, along with some sauerkraut and dumplings. She loathed boneless pork roasts. They'd always come out too dry when she cooked them, but a bone-in loin like that was the gold standard when she was young.
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