Pulled pork question

daffy1909

My wife picked up a pork roast today, was wondering if it is ok to use for pulled pork, I usually use a shoulder or a butt

lkapigian

Cook anything lomg enough it will,break down, you may want to do something to add moisture 

gdenby

Can you identify what cut it is? Sometimes "pork roast" might mean a chunk of loin, other times, a chunk of uncured ham. Loins are not good for PP. Not enough connective tissue to turn to gel. The meat will fall apart, but end up w. a dry mouth feel.

Hams are fine. They cook a little faster than shoulder portions. They end up more succulent than loin portions, but not as good a butt. They can be injected during the end of the cook, and come out very good.

daffy1909

It’s a pork loin roast

lkapigian

daffy1909 said:

It’s a pork loin roast

I'd go for sliced if loin....top with a sauce 

Mattman3969

daffy1909 said:

My wife picked up a pork roast today, was wondering if it is ok to use for pulled pork, I usually use a shoulder or a butt

I think it was @Mickey that did a pulled loin.  I did one too but can’t find the post.  The best I can remember is we smoked it for a bit then ended up braising in bbq sauce like liquid till it would shred then let it keep going till the liquid reduced.   It wasn’t bad for a less fatty sammich 

SmokeyLopey

I cooked a pork loin at 300, indirect, to IT of 145 and it was incredible. My wife pulled one out of the freezer this morning, so I will be enjoying one this week, as well. Rubbed with Four41 South Honeysuckle.

Mickey

Mattman3969 said:

daffy1909 said:

My wife picked up a pork roast today, was wondering if it is ok to use for pulled pork, I usually use a shoulder or a butt

I think it was @Mickey that did a pulled loin.  I did one too but can’t find the post.  The best I can remember is we smoked it for a bit then ended up braising in bbq sauce like liquid till it would shred then let it keep going till the liquid reduced.   It wasn’t bad for a less fatty sammich 

I have been doing turbo tenderloins to 200/205 and works good (not as moist but good). Good way for pulled pork for two. 

Carolina Q

@Mickey, no need to overcook the tenderloin. Just cook to normal done temp, then cut it into chunks and throw 'em into the stand mixer with paddle attachment. Speed 1 or 2 until pulled to your liking. Careful, you can wind up with paté if you go too far.

Remember my poke sallet? I don't remember what cut it was, but it looks more like a loin than a tenderloin. Either would work. Maybe even a poke chop!
https://eggheadforum.com/discussion/1181793/poke-sallet-plus-the-best-way-to-pull-poke