TANGY AND TASTY PULLED SIRLOIN ROAST

By Beefman-2

PULLED SIRLOIN ROAST

Ingredients

• 10 - 15 LB SIRLOIN ROAST
• TNT RUB
• 4 TBSP GROUND MUSTARD
• 3 TBSP PAPRIKA
• 3 TBSP CHILI POWDER
• 3 TBSP MSG
• 2 TBSP SALT
• 2 TBSP GARLIC POWDER
• 2 TBSP BLACK PEPPER
• 2 TBSP WYLERS CHICKEN GRANULES
• 2 TBSP CELERY SALT
• 1 TBSP ONION POWDER
• 1 TBSP CAYENNE POWDER
• 1 TBSP CHIPOTLE CHILI POWDER
• 1 TBSP GROUND OREGANO
• 1 TBSP GROUND THYME

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.