TANGY SANTA MARIA PULLED SIRLOIN

By Beefman-2

SANTA MARIA STYLE PULLED SIRLOIN

Ingredients

• 10 - 15 LB SIRLOIN ROAST
• TANGY SANTA MARIA RUB
• 1 TBSP KOSHER SALT
• 1 TBSP BLACK PEPPER
• 1 TBSP GROUND MUSTARD
• 1 TBSP PAPRIKA
• 1 TBSP GARLIC POWDER
• 1 TBSP ONION POWDER
• 1 TBSP BROWN SUGAR
• 1 TBSP DRIED OREGANO
• 1 TSP DRY ROSEMARY
• 1/2 TSP GROUND SAGE
• 1/2 TSP DILL

Preparation

Step 1

MIX RUB IN A BOWL, PLACE IN AIR TIGHT CONTAINER TILL NEEDED.

TRIM EXCESSIVE FAT FROM ROAST, APPLY A MEDIUM COAT OF RUB ONTO THE ROAST, PLACE IN TUPPERWARE TYPE CONTAINER, COVER TIGHTLY, PLACE IN FRIDGE OVER NIGHT.

REMOVE ROAST FROM FRIDGE, PLACE IN OVEN READY TYPE OF COOKING TRAY OR DISH FAT SIDE UP.

PREHEAT YOUR OVEN TO 350 F

PLACE ROAST INTO OVEN, COOK TILL AN I.T. OF 190 - 200 F, CHECK WITH FORK BY STICKING THE PRONGS INTO THE MEAT AND SEE HOW EASY IT PULLS APART, IF EASY THEN REMOVE THE ROAST AND LET STAND 10 MINUTES ON COOK TOP.

SHRED AND SERVE ON HAMBURGER BUNS WITH FAVOURITE BBQ SAUCE.