Can you Substitute Beef for Pork?
I'm very bad at cooking meat. I was a vegetarian for years and even to this day, I don't eat much meat nor do I ever really crave it. I have a meat dilemma and I need help because as I said, this is one area of cooking where I'm totally clueless.
Here's the question:
I want to make this Tyler Florence recipe for my dad:
http://www.foodnetwork.com/recipes/tyler-florence/mexican-pork-chili-recipe/index.html
Yes, it's a pork chili, but I have a huge sirloin tri-tip roast in my freezer and I'm not about to go out and buy another hunk of meat. So, can my beef roast be a replacement for the pork shoulder? Will it still taste good? How will the cooking time differ?
Thanks ahead of time, meat experts.
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4 Comments:
It really depends. The question begs: why dont you just find a beef recipe? Is there some reason you are so intent on this one in particular? I havent looked at the recipe, but if you are already not confident cooking meat I wouldnt advise substitutions. There a millions of awesome, easy things you can do with the exact cut you already have.
simon at 8:28PM on 02/06/09
I think those flavors would be great with a tri-tip. The only differerence I can see is that the meat won't be shredded. I'd just cut it up into pieces after cooking (and resting - don't cut it right away, or all the juices will run out and leave it dry). You don't say how big your roast is, and as for the difference in cooking times, I'm not an expert, so someone else might know. I generally like my red meat a little rarer, and I trust my thermometer. Some of the comments on the recipe also said to check the meat yourself and don't just go with the time that's listed. But otherwise, I think tri-tip would be a fine substitution.
Good luck!
suthungirl at 8:29PM on 02/06/09
Marinate the meat for at least 24 hours (get crative with that marinade!) I had a similar dillemma a few weeks ago. DH wanted sliders and I had always used pork. Had some boneless chuck roasts in the freezer. Marinated for almost 48 hours. Cooked it in crockpot around 6 1/2 hours. Bottom line---it did shread, the meat was not dry and the sliders were great. If I didn't use the crockpot I would have used a very slow oven.
finsbigfan at 8:23AM on 02/07/09
I meant to say creative not crative as in crating it for 24 hours!
finsbigfan at 8:26AM on 02/07/09