Pulled pork help

captaincraigb

I cooked a pork tenderloin about 7 lbs that came out pretty dang dry. Cooked at about 225-250 for around 8 9 hrs (indirect). Watched the temp stayed at around 172 for a few hours, than pulled it off at 195 after it creped up there. I had the fat side up with a water pan that had water for a bit underneath. Pulled just fine, just seemed real dry. Is this normal?

Grumpa

captaincraigb,[p]If you cooked a pork "tenderloin" that is where the problem lies. It is a lean cut and should be cooked hot and fast. Next time use a butt or sholder if you want lo/slo pulled pork. The marbled fat keeps it moist during the long slo cook whereas the tenderloin is much too lean and will dry out.

WessB

captaincraigb,
Dont know if you did a typo...but most use either a boston butt, or a picnic shoulder for pulled pork. I prefer to cook pork tenderloins similar to a steak, kinda hot and fast....HTH[p]Wess

Mark Backer

captaincraigb,[p]I think the mistake was in the meat you selected. Pork loin should never be cooked to over 165 (I don't think). at 350, that should only be 2 hours or so...[p]You wanted a boston butt for a low and slow like that. [p]Everyone, feel free to correct me.

Sigmore

captaincraigb, I concur with the prognosis of the other B-B-Q Doctors.