Pulled Pork - SBD version

GrillDaddy

For people like me on the South Beach Diet but would like to enjoy the world of BBQ. I was wondering if anyone did pulled pork using Pork Loin instead of Pork Shoulder. What were your results? How long did you cook the pork loin? Temp of BGE? Indirect/direct? Cooking time? What was the Pork internal temp when done? Thanks! Happy New Year everyone

Fidel

If you want to use a loin then you can get the smoke flavor with less fat then you can, but pull it at 145* or so or it will become very dry the higher you let it go.

You can then slice it very thinly and add a little vinegar based sauce if you would like.

fishlessman

the only way i can see it pulling/shredding is if you braise it for hours on end, i have done it with loin chops, it doesnt taste like pull, but it will shred into something you can make a sandwich out of. i would just make regular pulled pork , skip the bread and maybe use a vinegar type sauce and call it close enough

Canugghead

How about lean picnic shoulder with all visible fat trimmed off? I tried it once, same cook as shoulder butt but much less fat, not as 'juicy' obviously.

emilluca

Fresh Picnic is leaner then a butt and would be closer then a loin roast.

fishlessman

i actually like the flavor of a picnic over a butt for pull

thirdeye

I'm not in the groove on this but I'm guessing the South Beach Diet is a low fat one, and you're trying to get away from pork shoulders?

A loin or any other "high on the hog" cut is leaner for sure, but it's not really pullable. Here is a great alternative that I use...it's very moist, has a nice smoky flavor, good texture, cooks in just a few hours and best of all cheap. I'm talking about pulled smoked turkey legs and thighs.





You can buy the pre smoked ones in the store and do a second smoke on them followed by a braise or pressure finish, and the meat is very similar to pulled pork. When you add sauce and use on a sammy, or spice it up for enchiladas or a pizza topping it's really good. Full details are in the POULTRY section of my site.

Spring Chicken

Hummmmm???? Someone correct me if I'm wrong but I thought one of the benefits of a low & slow cook on a butt or brisket was to break down and leech the fat and connective tissues, essentially changing the meat from fat to lean.

Spring "Connective Tissues Not Connecting With My Brain Tissues" Chicken
Spring Texas USA

GrillDaddy

Great photos! food looks great, but dark meat for Chicken/Turkey is also something you can not have on the SBD. It sounds like NC Shredded Pork is the best option. I have done it once and enjoyed it. Just wondering if there was a better way.

Thanks ALL

The Naked Whiz

There's usually still a lot of fat left in a butt when it's done.

fishlessman

all the local places up here on the mass newhampshire boarder used to sell what was called chicken bbq sandwiches. pretty much all they were was steamed chicken that was pulled. bet you could low and slow a chicken at 220 degrees and finish it wrapped in foil with some liquid til it falls apart. those were mostly white meat. they were served with mayo, so your on your own with that. they were held warm in a steamer type tray and dipped in a low sodium broth, squeezed between slotted spoons and served on cheap rolls. bet they would be better somehow cooked on the egg, but they were good and cheap eats in most sandwich shops in the mill cities along the merrimack river. dont think you could even find one now, the last place i knew went out a few years ago.