Jul 2: Pulled Pork Roll; Roast Top Sirloin with Roast Garlic Butter Mushrooms


Time to finish off last Sunday’s pulled pork. We finished baking some rustic par baked rolls and stuffed them with reheated pork and some ceviche onion.

  • Par-baked roll is 63c
  • We shared one serve of the pulled pork, or $1.68 per serve
  • Add 5c for ceviche onion.

Lunch today, as it always is with this combination, was delicious for $2.36 per serve.


We had a top sirloin roast from our Prather Ranch meat delivery, and were having a guest for dinner, so it was the right time to roast it, using the prime rib method of a slow cook to internal temperature, then a quick, hard heat to brown the outside. It was cooked to a perfect medium rare without gray rings.

The roast garlic butter mushrooms used to be a regular dish in our rotation but we haven’t had it for quite a while, apparently not since we started keeping this record!

  • The top sirloin was $29.94 but we’ll get at least five serves, or $5.99 per serve
  • One pound of mushrooms were $4.49 or $1.50
  • The butter is $3.99 per block, and we used about 1/5 for three serves, or 27c per serve
  • Garlic adds 5c per serve.

Tonight’s excellent steak and mushroom dinner was $7.81, or a fraction of the cost of the same meal

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