Foodies HELP!!!

[captain_slinky]

So I've got a Pork Sirloin Roast that's been sitting in the fridge for an hour and a half now with tons of delicious Dry Rub on it, and will be ready to start cooking soon.

Should i wrap it in foil and stick it in the oven, or should I put it in the crock pot???

PLEASE I NEED YOUR HELP!!! WHICH WAY DO I GO FROM HERE?!?!?

Comments

[fritters.livejournal.com]

I'd sure as heck put it in the over! I don't cook much, but in the oven you can take off the foil near the end and get the outside crispy!

[captain-slinky.livejournal.com]

That's what I'm thinking, too... and I can take the drippings to make a kick-ass sauce!

Oven it shall be! thanks!

[fritters.livejournal.com]

YAY!! I win!!

[elith.livejournal.com]

That and the crock pot usually takes much longer. Not as good if you're starting to cook this late in the day (I'm thinking you're pacific standard, same as me). Kind of have to plan for the crock pot, however handy it is.

Oven!

[(Anonymous)]

Oven is indeed faster. And in the future, a nice alternative to the dry rub is to cover the pork in either marmalade or cranberry sauce.

Both carmelize nicely and ensure the pork roast stays juicy.