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Question on cut of Pork

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Fairalbion
Fairalbion Posts: 141
edited November -1 in EggHead Forum
I went to a barbecue restaurant (JR's) here in the Atlanta area recently and ordered their sliced pork plate: it was delicious, smokey, delicate and lean. Could someone tell me which part of the beast that would typically have come from? I would sure like to try that myself in the Egg but don't know what to ask the butcher for.
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Andrew (BGE owner since 2002)
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  • TRex
    TRex Posts: 2,714
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    Fairalbion,[p]Were they actual "slices"? Were they shaped like medalions and really tender? If so, these were probably tenderloins. You can buy whole pork tenderloins (usually about 1.5 lbs a piece) and they are super easy and always delicious.[p]
    TRex

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  • GaDawg
    GaDawg Posts: 178
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    Fairalbion,
    Around here most BBQ shops use butts, some use fresh
    hams. If it was sliced thin I'll bet it was a fresh ham,
    usually butts are pulled . Having said that,
    one of the most popular Q shops in my area pulls / chops
    fresh hams. I think they are dry and awful, but you can't
    get in the place at lunchtime.
    Chuck
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  • bigmikej
    bigmikej Posts: 216
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    Fairalbion,
    They could be butts that were just pulled off at 180 or so. Not cooked long enought to pull, but definitely edible.
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  • Fairalbion
    Fairalbion Posts: 141
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    TRex,
    They were not from tenderloins, the slices were long & thin (about 5" X 1.5") - similarly shaped to bacon - but lean.

    --
    Andrew (BGE owner since 2002)
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