Pork Roast - shoulder I think?

[Kris Jacobs]

I had a local hog processed, the packing company labelled these simply "PORK ROAST".

I'm pretty sure they are slabs cut out of the shoulder, so I'm doing them slow & low with a target temp of about 205F. They are rubbed with Simon & Garfunkel.

Am I doinng it right?

Thanks!

-KJ

​

[AldenMiller]

Sounds right to me.

-Alden

[smarkley]

that bottom one looks like a bone in ham... just sayin'

[_John_]

That bottom is a bone in ham, the top doesn't look familiar to me though...

[CurlingDog]

it could be a sirloin roast... in that case roast it like a roast... wrap it in bacon and run it at 400 degrees till an IT of 160 (about 1.5-2 hours).

[DeusDingo]

i have a feeling it's a little late for that

[CurlingDog]

DeusDingo - didn't check the time stamp (obvious)
kris Jacobs let us know how you fared.

[Kris Jacobs]

They turned out tender and delicious! I brought them in & chunked it all up almost like pulled pork. Everyone loved it.