Sliced vs. Pulled Pork

Banker John

I have a question about pork on the egg. I have seen many & plenty of posts on cooking pulled pork and the cuts of meat for pulled pork.[p]My mother in law asked for sliced pork since she is not fond of pulled pork. What is the best cut of meat to use for thin sliced pork BBQ? What are the method(s) of cooking on the egg for the sliced pork BBQ?[p]Banker John

Mike McQ

Banker John,
I'd suggest a nice pork loin. I usually marinade a good 24hrs in a ginger/soy/garlic/merlot wine/green onion/pepper/sesame oil concoction for an Oriental style roast pork. (Marinade a couple days and you can get it to come out just like a Chinese restaurant.) Can't give BGE specific cooking directions (I'm TraegerTrash after all:) but I cook med dome temp, 275-300°f, finish meat temp 'bout 165°f. Gets raves around here.

djm5x9

Banker John:[p]Pork butt cooked to something less than an internal of 200º makes an excellent sliced pork. I prefer pulled so I cannot tell you the best internal, but my guess is somewhere around 175º to no more than 180º. You could e-mail someone like Jim Minion as he caters and should know. When you find out, please share your information.
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Love Handles

Banker John,
I've never made pulled pork, but I've made my share of sliced pork butts. I cook it to about 180* directly on the grill, take it off the egg, let it sit for about 15 min and then slice it up. I've had friends over before, and we just stand there at the counter and slice and eat, slice and eat. Kinda barbaric, but it sure was good. See Yaa

Mike McQ

Love Handles,
Nay, you used a knife. Barbaric is just ripping it apart with your hands and stuffing you face!

Banker John

Mike McQ,
Come on now Mike, don't be so hard on yourself. You are welcome here. I've seen the posts of your cooker. I even adjusted my monitor just a bit to make it green too. I fiddled with the monitor more to help with the shape, but could just not round out the corners.[p]You like Q so I appreciate U and your experiences. Would you please e-mail me your oriental marinade for the sliced pork loin? I'd like to try it.[p]Banker John

Unknown

Banker John,
There are few things you can do, as was memtion in one of the earlier post cook to a lower internal temp 175 to 185º internal temp range. At 185º you will be able to slice but some parts of the butt you can pull to a degree. Note: at these lower internal temps the butt will not be as sweet in flavor because you have not broken down the connective tissue as much. That tissue is sweet in flavor when broken down.
The other thing you can do is cook the picnic rather that the butt. Again cook to 180 to 185º internal range and slice. Highly recommend injection as a way to flavor that cut.
Jim

CR

Banker John, what do you mean "not fond of pulled pork?" I cannot relate to that statement.LOL

Banker John

CR,
She is a mother in law. Need I say MORE! LOL2