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Help - Pork Loin

mamacooksmamacooks Posts: 3
edited July 2012 in Pork

Help - did I really make a big goof? How good/bad is this going to turn out:  I'm doing a slow-roast/smoke to a 4lb pork loin to pull for sammies?  Found a 9lb pork loin on sale....usually will cut in 2 or 3 chunks, maybe some chops - use the big chunks as roasts in oven or slow-cooker - but since I have to cook dinner tonight anyway...grin.  What temp should I cook it too?  I know that this cut is much leaner than the butt or shoulder, so don't want to go too long and get it too dry. (Rubbed with mustard, BGE basic rub - tweaked a bit, and apple chunks for smoke.) I did a shoulder a few weeks ago for pulled pork sammies which was really good - hoping this will at least be OK??

Thanks in advance!


  • Best way to cook IMHO. Pull it around 140* and rest. You won't be able to pull it but it will make grest sandwiches sliced.
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