Pork Loin cooked like a Butt?

Uncle Milt

Has anyone cooked a pork loin using the pulled pork butt recipes that abound on this list, or am I speaking heresy? If it has been done by anyone, could you tell me what I'll get -- a great pork roast or lousy pulled pork of does it turn into a brisket?
Need advice here.[p]Milt

Stogie

Uncle Milt,[p]Can it be done? Yes...see below. Overall, it is not a good idea. The loin is much too lean for bringing to those temps. It will dry out.[p]Now, for many, many years, my Italian family made a Porketta sammich by cooking loin all day in some water...just a small amount. Then you pull it...very easy to do.....add the juices back into the meat and let sit overnight and serve on hardrolls.[p]I want to stress......this was NEVER called BBQ..we did it in roasting pans in the oven....so I make no claim to that effect.[p]If you are interested in this recipe let me know![p]If you are asking about seasoning a loin the same way as a a butt, that answer is yes....anything good on a butt will be good on a loin.[p]For finished temps on a loin shoot for 140-150º..be sure to let the loin rest for 10 minutes before serving.[p]Stogie

StumpBaby

Stogie,[p]I would love a good Porketta recipe...been searching..but they seem to be closely guarded secrets...around these parts.

Stogie

StumpBaby,[p]Here you go! Not 1 but 2!! The first ois from my Nona who came over from Italy. The other is from another Italian family...my uncles's family. I list both because we have done taste tests on these 2 for 50 years.....never a clear winner!![p]Note.....both can be done with either a butt or a loin. If using loin, you will need to add some water to yur roasting pan, if using butt, no liquid is needed.[p]Enjoy!![p]Stogie
____________________________________________________________[p]"Old Country" Porketta Sandwiches [p]5 pound Pork Loin
2 teaspoon(s) Salt
2 teaspoon(s) Black pepper, coarsely ground
2 teaspoon(s) Garlic powder
1 1/2 teaspoon(s) Onion powder
1 1/2 teaspoon(s) Dry mustard
1 1/2 teaspoon(s) Paprika
1 teaspoon Sage, dried
1/2 teaspoon Cayenne pepper
Olive oil[p]PREPARATION:
Coat loin with olive oil. Score loin in several places cutting through 1/2 of the thickness.
Combine all spices and apply liberally to loin making sure to rub into score marks.
Wrap in plastic wrap and refrigerate for 2 overnights.
Add 1 cup of water to a crockpot or roasting pan and place loin in water. Water should just cover the bottom of the pan and come up a fraction of an inch on the meat.
Slow roast for the entire day, covered. Baste as often as possible.
Remove loin and reserve the juices still in the pan.
Pull the meat apart in small chunks. The meat will appear fairly dry but should pull apart easily.
Strain the juice to get rid of any fat chunks. Once the sammich is made, top with these juices.
These taste best when served on nice hard rolls.
____________________________________________________________[p]Italian Porketta Sandwiches [p]2-3 pound(s) Pork butt roast, boneless
2 teaspoon(s) Red pepper, crushed
2 teaspoon(s) Garlic powder
3 teaspoon(s) Salt
1 teaspoon Onion powder
1/2 teaspoon Black pepper
1/2 teaspoon Thyme, dried
3 large Bay leaf(s)
Olive oil[p]PREPARATION:
Grind and combine all spices except bay leaves.[p]Coat roast with Olive oil. Score deeply by cutting thru about half the thickness of the roast.[p]Rub spices in and wrap in plastic wrap. [p]Marinate in refrigerator for 1-2 days. 2 days is best.[p]Place in roasting pan with NO additional liquid. Add 3 bay leafs on top of roast.[p]Cook at low heat until internal meat temp reaches 200º. At 225º it will take 2 hours/pound.[p]Pull apart and serve on crusty rolls.

StumpBaby

Stogie,[p]
Thanks Stogie...that sure sounds good. I'll let you know how it all comes out.[p]StumpBaby