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Great sale at Kroger

Danny71
Danny71 Posts: 108
in EggHead Forum
I got a porkloin today for right at half price. Any suggestions on prep to cook. Can you do a pulled pork with this. 
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Not pulled pork.  You can cut down into steaks or roast it.  Roasting is my preference.  Use the search bar upper right hand corner of the page and Google "pork loin & big green egg".  Myriad possibilities.  Good buy!
    Sandy Springs & Dawsonville Ga
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Here is where I used a loin for pulled pork.  Wasn't bad at all.  Not your typical pulled pork because it was to lean but very edible nonetheless 

    http://eggheadforum.com/discussion/1168620/try-a-new-twist-to-pulled-pork

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Jstroke
    Jstroke Posts: 2,605
    I would stuff it and roast. Maybe goat cheese and spinach with lots of garlic. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I'm pretty sure @Mickey has made pulled pork from the loin.  Maybe he will chime in. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JethroVA
    JethroVA Posts: 1,251
    yeah, what they said. don't try for a pulled pork.  Go for a roast recipe. 
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • shucker
    shucker Posts: 483
    or slice your own thick boneless pork chops.  thats what I use those for

    Shucker
    Eastern North Carolina
    Go Pirates!

    http://facebook.com/oldcolonysmokehouse

    https://www.instagram.com/oldcolonysmokehouse/

    L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG


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  • bgebrent
    bgebrent Posts: 19,636
    Mattman3969 said:
    I'm pretty sure @Mickey has made pulled pork from the loin.  Maybe he will chime in. 
    It's definitely doable as you've expertly demonstrated Matt.  Stuffing/roasting, just roasting or breaking down into steaks maybe more common?  The lean nature of the cut just lends itself to these techniques IMHO.  "Pulled pork" to me = pork shoulder and rendered fat.  Appreciate your idea on the table brother for sure!
    Sandy Springs & Dawsonville Ga
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  • Mattman3969
    Mattman3969 Posts: 10,458
    More common and more predictable,yes.  Just trying to let the OP know it was possible to pull the loin as he asked along with hoping Mickey would pop in with his cook that inspired me to do mine. Not exactly a butt cook but will scratch the itch if needed.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • bgebrent
    bgebrent Posts: 19,636
    Mattman3969 said:
    More common and more predictable,yes.  Just trying to let the OP know it was possible to pull the loin as he asked along with hoping Mickey would pop in with his cook that inspired me to do mine. Not exactly a butt cook but will scratch the itch if needed.  
    Agreed brother.  No disagreement Matt.  You address the OP's question.  Have a great evening.
    Sandy Springs & Dawsonville Ga
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  • Mickey
    Mickey Posts: 19,768
    Used both that and several times tenderloin. Wife way likes it better as not as much fat. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    I soaked mine last time I got one of these at Kroger. It was extremely salty from what they packed it in. By the time I did my marinade on the one before that it was almost inedible. But the one I soaked came out fine. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Danny71
    Danny71 Posts: 108
    Ok thanks you guys. Roast it is. Jstroke is there recipe for the stuffed loin or just wind it.  Sounds really awesome. 
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  • DMW
    DMW Posts: 13,836
    Here's a stuffed tenderloin recipe that also works well with loin.
    http://dizzypigbbq.com/portfolio/mediterraneanish-stuffed-pork-tenderloin/

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SmyrnaGA
    SmyrnaGA Posts: 438
    Make a bacon net...  I marinated it for 4 hours with spice rub, fresh chopped garlic.

    I had to cook it in 2 pieces because everyone wants the end slices...

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    http://www.epicurious.com/recipes/food/views/glazed-pork-loin-with-cilantro-and-garlic-352949


    Little Rock, AR

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  • EastTNBGE
    EastTNBGE Posts: 76
    SmyrnaGA said:
    Make a bacon net...  I marinated it for 4 hours with spice rub, fresh chopped garlic.

    I had to cook it in 2 pieces because everyone wants the end slices...

    I agree with this.  Wrap with bacon and it is great.

    East TN- Large BGE, Cyber Q, Kick-Ash-Basket, Smokeware Cap, Anova Sous Vide, Pizza Stones

    #BBN

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  • BikerBob
    BikerBob Posts: 284
    edited May 2016
    I bought a five pounder last time and cut it in half. Last night, I put the last half on at 350 dome direct for a little of an hour and pulled at 145. It was juicy, tender and tasty. Oh I used butt rub on it.
    Sorry you're too late for pictures. Those things disappear in a hurry.
    Supper was at 7:30 where were you?
    This, like a lot of Kroger pork, is injected prior to packaging. The back ribs have enough meat to qualify as a roast when they go on sale. Butts normally have a mark down sticker at about 1/2 price.
    Did you try the beef tenderloin at $9.99? I don't find a grade label, but it is tender when sliced into steaks.

    Bob
    Cooking on the coast
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