Pork sirloin roasts lack the marbled fat associated with pork shoulder roasts. The rear loin of the pig is tougher and leaner, so while a pork sirloin roast is full of flavor, it can dry out quickly unless cooked properly. Pork sirloin and shoulder roasts require different methods of cooking for the best results. Slow cooking over low heat makes the most tender and juicy pork sirloin roast.

Bone-in cuts allow you to cook your pork low and slow and enjoy the gelatinous full flavour of the bones to add to the finished product, while cuts without the bones allow for an easy carve option with all the flavour. Shoulder cuts offer both bone-in and easy carve options, just tell us what you’re looking for.

This is a tasty cut that’s right on trend with professional and home cooks across the world. Traditionally cooked in Asian, US and European cuisines, the bone-in nature of the rib cuts are perfect for low and slow cooking with a high heat finish.