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Pull Whole Pork Loin?

MattlockMattlock Posts: 64
edited May 2012 in Pork
Anyone ever do a pulled whole pork loin? I love pulled pork, but have only done pulled pork butt.
Newbie Egghead - Just got a LBGE at the Georgia Eggfest! Life is Good!

Comments

  • stikestike Posts: 15,597
    it will pull, but it doesn't have the fat and connective tissue like tougher cuts, which is what makes the PP technique so great
    ed egli avea del cul fatto trombetta -Dante
  • tnbarbqtnbarbq Posts: 248
    edited May 2012
    Not sure it would work.  Pork loin does not have a lot of fat and the muscle structure is a lot different from butt.  Also, if you cook a loin to 190+ it is going to be about as dry as my yard right now.  However, a pork loin on the egg is awesome!!!  The ones I buy are about 3 feet long, so I cut it into 3rds.  Try one with your favorite rub and wrapped in bacon.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • stikestike Posts: 15,597
    edited May 2012
    it works. all meat breaks down cooked slowly like that.  it just doesn't have much flavor from fat and connective tissue.

    place i used to go to for lunch used to cook pork tenderloins, of all things, and call it pulled pork.  it broke down.  the texture was of very finely shredded fibers.  PP from a butt has much coarser fibers.  i'd imagine the loin would be in between.

    i personally wouldn't cook the loin that way, because it will just become a conveyance for sauce, but it CAN be done.  it's cooking to 190 quickly which would make for hard dried pork.  done slowly, it will still fall apart.  just whether that is a good thing for this cut or not that's debatable
    ed egli avea del cul fatto trombetta -Dante
  • MattlockMattlock Posts: 64
    Thanks, I have one in the freezer and was just wondering.
    Newbie Egghead - Just got a LBGE at the Georgia Eggfest! Life is Good!
  • psalzerpsalzer Posts: 108
    I cook my pork loin to 140, baste with a mixture of apple jelly and honey, slice and enjoy.
  • stikestike Posts: 15,597
    yeah, psalz... roasted is pretty good stuff.  i like to unroll them, stuff them, and tie, too.  or make loin bacon from them (stuff is famntastic)
    ed egli avea del cul fatto trombetta -Dante
  • MattlockMattlock Posts: 64
    Loin bacon?  Sounds very interesting, I may need to search for this :)
    Newbie Egghead - Just got a LBGE at the Georgia Eggfest! Life is Good!
  • stikestike Posts: 15,597
    commonly called 'canadian bacon'
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,742
    As opposed to "back bacon"

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    'Back' meaning 'loin', eh?
    ed egli avea del cul fatto trombetta -Dante
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