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Pulled pork question

daffy1909
daffy1909 Posts: 498
in EggHead Forum
My wife picked up a pork roast today, was wondering if it is ok to use for pulled pork, I usually use a shoulder or a butt
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  • lkapigian
    lkapigian Posts: 11,630
    Cook anything lomg enough it will,break down, you may want to do something to add moisture 
    Visalia, Ca @lkapigian
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  • gdenby
    gdenby Posts: 6,239
    Can you identify what cut it is? Sometimes "pork roast" might mean a chunk of loin, other times, a chunk of uncured ham. Loins are not good for PP. Not enough connective tissue to turn to gel. The meat will fall apart, but end up w. a dry mouth feel.

    Hams are fine. They cook a little faster than shoulder portions. They end up more succulent than loin portions, but not as good a butt. They can be injected during the end of the cook, and come out very good.


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  • daffy1909
    daffy1909 Posts: 498
    It’s a pork loin roast
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  • lkapigian
    lkapigian Posts: 11,630
    daffy1909 said:
    It’s a pork loin roast

    I'd go for sliced if loin....top with a sauce 
    Visalia, Ca @lkapigian
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  • Mattman3969
    Mattman3969 Posts: 10,458
    daffy1909 said:
    My wife picked up a pork roast today, was wondering if it is ok to use for pulled pork, I usually use a shoulder or a butt
    I think it was @Mickey that did a pulled loin.  I did one too but can’t find the post.  The best I can remember is we smoked it for a bit then ended up braising in bbq sauce like liquid till it would shred then let it keep going till the liquid reduced.   It wasn’t bad for a less fatty sammich 

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SmokeyLopey
    SmokeyLopey Posts: 435
    I cooked a pork loin at 300, indirect, to IT of 145 and it was incredible. My wife pulled one out of the freezer this morning, so I will be enjoying one this week, as well. Rubbed with Four41 South Honeysuckle.
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  • Mickey
    Mickey Posts: 19,783
    edited June 2019
    Mattman3969 said:
    daffy1909 said:
    My wife picked up a pork roast today, was wondering if it is ok to use for pulled pork, I usually use a shoulder or a butt
    I think it was @Mickey that did a pulled loin.  I did one too but can’t find the post.  The best I can remember is we smoked it for a bit then ended up braising in bbq sauce like liquid till it would shred then let it keep going till the liquid reduced.   It wasn’t bad for a less fatty sammich 
    I have been doing turbo tenderloins to 200/205 and works good (not as moist but good). Good way for pulled pork for two. 

    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 another Mini to add to the herd. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    @Mickey, no need to overcook the tenderloin. Just cook to normal done temp, then cut it into chunks and throw 'em into the stand mixer with paddle attachment. Speed 1 or 2 until pulled to your liking. Careful, you can wind up with paté if you go too far.

    Remember my poke sallet? I don't remember what cut it was, but it looks more like a loin than a tenderloin. Either would work. Maybe even a poke chop!
    https://eggheadforum.com/discussion/1181793/poke-sallet-plus-the-best-way-to-pull-poke

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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