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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

3-Day Cured Sirloin Pork Roast Recipe

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This recipe for 3-Day Cured Sirloin Pork Roast is from Dumplings and more..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless sirloin pork roast (4 lbs.)

Rub:
2 T Morton Quick Mix Salt (available at Meijer)
4 T light brown sugar
4 t black pepper
Directions:
Directions:
1. Prepare meat by piercing roast with fork in multiple points so marinade will penetrate. Rinse meat with water & pat dry with paper towels or a kitchen towel.

2. In a small bowl, mix together: Morton Quick Mix Salt & brown sugar. Pat rub on all sides of roast & place in large zip-lock bag. Refrigerate roast for 3 days/72 hours (NO LONGER, as roast would become too salty) .

3. While roast is in refrigerator, turn roast/bag over once a day. Very important step!

4. After 3 days, remove roast from bag & rinse off marinade with water. Pat dry with paper towels or kitchen towel.

5. Use a skillet to sear roast in 2 T of bacon grease. Remove roast & add to skillet: 1/2 C water & 1 chicken bouillon cube, scraping bits from bottom of skillet. Place roast in large crockpot & pour bouillon mixture over roast.)

6. Cook in crockpot on High setting for 30-45 minutes, then turn down to low setting for minimum 6 hours. Slice & serve.

We love our pork…Yum! Great served with Spaetzle!

 

 

 

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