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Help! Pork Loin surprise. Not sure what to do!
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Posts: 927
Hi Folks,
I've been a BGE man for quite a while now, but tend to stick with the basics - pork butts, ribs, chicken, steaks, burgers, etc. Tomorrow I am cooking for a fairly large group of family members who ONLY like basic, basic things (pulled pork sandwiches, burgers, etc.) One of my relatives made a big deal out of providing me with the pork butt to cook, and today delivered it to me ... a 7.5 pound pork LOIN!?!?!?!!
What in the world do I do with this thing? I've never cooked or served one! I can look up a recipe here, but the problem is these folks only like super basic stuff. Can I low and slow the loin and chop it just like pulled pork? Should I slice it and serve it on sandwiches? What is the most basic, idiot proof, non-fancy thing I can do with this thing? Please help!!
I've been a BGE man for quite a while now, but tend to stick with the basics - pork butts, ribs, chicken, steaks, burgers, etc. Tomorrow I am cooking for a fairly large group of family members who ONLY like basic, basic things (pulled pork sandwiches, burgers, etc.) One of my relatives made a big deal out of providing me with the pork butt to cook, and today delivered it to me ... a 7.5 pound pork LOIN!?!?!?!!
What in the world do I do with this thing? I've never cooked or served one! I can look up a recipe here, but the problem is these folks only like super basic stuff. Can I low and slow the loin and chop it just like pulled pork? Should I slice it and serve it on sandwiches? What is the most basic, idiot proof, non-fancy thing I can do with this thing? Please help!!
Beautiful and lovely Villa Rica, Georgia
Comments
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You could slice into chops.
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Chops. Good idea. It's tender meat, cook to 135-ish. Maybe 145 so they don't freak out on pink pork.
______________________________________________I love lamp.. -
slice it into thick chops or cook it whole either way cook to about 140/145 internal temp let it rest about five mins or so then serve or butter fly it pound it and stuff it with a bread stuffing or cheese and veggies you can do a lotLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Sneak out and get a butt, save the loin for later.
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If you do it whole, just season it with your favorite rub or just salt and pepper and do it around 250 (grid) indirect until 135 like NOLA said and slice it up. They are really good and super easyKeepin' It Weird in The ATX FBTX
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Canadian bacon!
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Check out Mr. Toad's Pork Loin. Slice into half or thirds lengthwise. Between layers use some dried fruit like apples and cherries, some fig jelly or apple jelly and some cashews. Tie it up with string and roast at 350ish until the center is at 140 degrees.
The Naked Whiz -
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If you do it whole, just season it with your favorite rub or just salt and pepper and do it around 250 (grid) indirect until 135 like NOLA said and slice it up. They are really good and super easy
+1 but I go to 142° center. Here are a few I've done. I guess I do a couple every month but I don't take anymore pics of them. The first one I drizzled a little honey 20 minutes before it was done for a little extra sweet. The second one I added a few light coats of bbq (sweet baby rays)
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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I would cook it whole as described above. Provide buns if they want sandwhiches or they can have it solo.
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Re Canadian bacon!
http://ruhlman.com/my-books/
The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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