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pulled pork from pork loin?

skihornskihorn Posts: 600
edited 8:42AM in EggHead Forum
I have a pork loin in the freezer. It looks like about 4 to 5 lbs. I am not a huge fan of pork loins (pork tenderloins have spoiled me). Our church youth group is coming to our house next weekend. I was going to do some pulled pork from pork butts. Could I do the pork loin the same way? Just cook it low and slow until about 200 internal and then pull it? Will it be at least similar enough to the pork butt that I could combine it all together?

Thanks in advance.

Freddie
League City, TX

Comments

  • BacchusBacchus Posts: 6,019
    Loins have a completey different structure than butts or picnics. Not sure how it would turn out.
    Why dont you get some Pink Salt or Morton Tenderquick and cure that bad boy for the next 5 days then smoke up some Pioneer Bacon? It is incredibly easy and comes out great.
  • transversaltransversal Posts: 719
    Bone in pork loin is one of my favorite cooks. Lo & slo at 250*, stuffed with garlic, internal temp of 140*, tender, juicy........the ones I do are usually about 10 lbs. and take around 3 hours. Easy cook and realy good. But, I have never attempted pulling a loin.
  • egretegret Posts: 4,093
    Pork loin is too lean for pulling. Put a good rub on it and cook it indirect at 325-350 degrees until 140* internal temp., rest 10-15 minutes under foil, then slice. Serve sauce on the side if you wish.
  • skihornskihorn Posts: 600
    Thanks for the advice. I guess I won't try it. I will just cook it some other time.

    Freddie
  • Clay QClay Q Posts: 4,435
    Freddie,
    Just a heads up for pork tenderloin lovers, you can make pulled pork samitches with the tenderloins.
    BGEPulledPorkTenderloin0028.jpg

    One of these days I gotta get my recipe for this in the cookbook. In a nutshell: Starts with a sear and hot smoking then moves on to braising with about a cup of apple juice then moves on to pulling.(yes the meat will pull apart) Then saucing with apple cider and your favorite BBQ sauce and last a second smoking in an open Dutch oven. This is very delicious and tender, a real treat.
    BGEPulledPorkTenderloin0010-1.jpg

    BGEPulledPorkTenderloin0015-1.jpg

    Getting all nice and happy.
    BGEPulledPorkTenderloin0021-1.jpg
  • skihornskihorn Posts: 600
    That does look good!

    Freddie
  • Capt FrankCapt Frank Posts: 2,578
    Freddie, I have made Clay's recipe and it is delicious, don't see why you couldn't use loin :)
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