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Ingredients

• ✓ pork sirloin roast
• olive oil
• orange zest
• paprika
• cinnamon
• cumin
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine olive oil, orange zest, paprika, cinnamon, cumin, and pepper in a small bowl; mix to form a paste.
3. 3 Apply paste to the top and sides of the roast. Feel free to apply all around the roast if desired. Place pork in a roasting pan.
4. 4 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the roast reads 145 degrees F (63 degrees C), 40 to 50 minutes.
5. 5 Remove from the oven and tent with foil. Allow to rest at least 10 minutes before slicing and serving.

By Steve Ciavarro

Ingredients

• ✓ pork sirloin roast
• garlic
• vegetable oil
• orange juice
• lime
• cumin
• salt
• oregano

Instructions

1. 1 Poke 3 to 5 holes into pork roast using a sharp knife. Stuff about ½ garlic into holes.
2. 2 Heat oil in a large skillet over medium-high heat. Add pork; brown completely, about 3 minutes per side. Transfer pork to a slow cooker.
3. 3 Combine orange juice, lime juice, remaining ½ garlic, cumin, salt, and oregano in a blender; blend until smooth. Pour orange juice mixture over pork.
4. 4 Marinate pork in orange juice mixture for 10 minutes; flip and marinate other side for 10 minutes.
5. 5 Cover slow cooker. Cook on Low for 8 hours. Transfer pork to a cutting board; cut and discard twine. Shred pork using 2 forks.
6. 6 Reserve 1 cup cooking liquid; drain and discard remaining cooking liquid from slow cooker. Return shredded pork to slow cooker, stir in reserved 1 cup cooking liquid.
7. 7 Cover slow cooker. Cook on Low until pork is reheated, 15 to 20 minutes.

By Gene Payne

Ingredients

• ✓ pork sirloin roast
• onion soup mix
• cranberry sauce
• butter
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Rub soup mix all over pork roast. Place roast in a slow cooker and pour cranberry sauce over top. Cover and cook on Low until pork is slightly pink in the center, about 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a platter, reserving juices in the slow cooker.
3. 3 Melt butter in a saucepan over low heat. Whisk in flour to form a paste. Pour in reserved juices from the slow cooker; cook, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and pepper. Serve alongside roast.

By LawrenceKansasPerson

Ingredients

• ✓ pork sirloin roast
• olive oil
• garlic
• thyme
• sage
• lemon zest
• rosemary
• salt
• black pepper

Instructions

1. 1 Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
4. 4 Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
5. 5 Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

By VMB

Ingredients

• ✓ pork sirloin roast
• pork rib
• pork shoulder roast
• pork tenderloin
• pork belly
• kosher salt
• brown sugar
• salt
• paprika
• black pepper
• cumin
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).
2. 2 Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
3. 3 Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.
4. 4 Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.
5. 5 Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half.
6. 6 Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven and roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
7. 7 Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.

By John Mitzewich