I cut about 1/3 off the undesirable end for the roast, the majority is for chops. It’s more to break up the monotony of that if that make sense.

Don’t always have the time for low and slow and try not to keep too many different variety’s in the freezer. I know there is ways to pinch a few more pennies if needed ;)

Edit, actually now that I look at the link, that’s the one we usually get, but it’s not always available. We’ve been forced to get the tendorloin lately. Sometimes even the 2 pack, which are smaller ones.

In their own car right? That’ll kill the clutch after a few friends. It’s entirely possible to do, but thats hella unhealthy wear on the clutch. The parking lot must just reek when you’re done.

The tenderloin it’s cheap enough and will even go on sale even more at times and we will get a couple.

We also use a pressure cooker for ours, so not a true low and slow.

We usually get a tenderloin at Costco and cut it into chops and roasts. Some of the roasts get made into carnitas and pulled pork as well, but we will just season one up and bbq it for an hour too.

Nothing wrong with a pork roast.