Pork Sirloin

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December 27, 2009 by seanbrock

these came from our pigs…cooked them in lard at 55 c for 8 hours. 

we then portioned them into steaks for service, they get warmed in a water bath and then roasted on pick up….reminded me of roast beef..the color was very similar to beef and the texture was just like a slow cooked prime rib…really awesome…

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