Just bought a 9# boneless pork loin

Saucy Sue · May 2004

Krogers has their pork loin on sale and I want to cook it on Sunday. I don't have a lot of experience cooking low and slow but I am willing to give it a try. Sunday is suposed to be beautiful here in Cincinnati, and seems like the perfect day to stay home. Lots of flowers to plant!!!

Unknown · May 2004

Saucy Sue,[p]I don't wanna tell you what to do with your prized loin..but I wouldn't smoke it low and slow..not enough fat content. Typically folks do low and slows on pork butts, shoulders, ribs (and beef briskets). They have enough fat so that they don't dry out.[p]Now if I had such a nice loin as yours..not that I've seen it mind you..I mean we just met..right...but I figure its just gotta be nice if you'er out on the internet posting about it. But let's just suppose for our sake, that you do have a nice loin there..I'd probably cook it like a standard roast, just like in an oven...keeping an eye on the temperature so you don't get it too dried out. Nothing like a tough old dry loin to ruin your weekend...although I suppose any loin is better than no loin at all. [p]Some folks stuff their loins..but I'm not sure who..and I'm not even sure I wanna know about it. What some folks do in the privacy of their own homes is their own business..I suppose as long as they don't live in a house that's close to the street and has big windows..my hats off to them...stuff stuff stuff away...I say..[p]LB

Painter · May 2004

Saucy Sue,
Pork loin isn't the best for low and slow as it's to lean.
I'd do it on a raised grid at 325° turning every 15 to twenty minutes until 140 internal temp. I do a fresh rosemary and garlic, olive oil rob that is to die for.
Bob

Painter · May 2004

Lord Beasley,
I have been just rubbing mine for a long time and it turns out great.(Depending on whom you ask)I always seem satisfied. LOL
Bob

Painter · May 2004

Painter,
That would be RUB not rob.

Saucy Sue · May 2004

Painter, I'm gled to hear about your rubbing your loin for so long, but it's too big for only 2 of us. I was wondering if I could make some pulled pork out of it as well?

Painter · May 2004

Saucy Sue,
No, If you want to pull some pork you have to start with a shoulder or butt. This is going a little deeper than I care. Slice the loin for leftovers and reheat.
Bob

Unknown · May 2004

Saucy Sue,[p]Your right Saucy Sue..that must be some loin you have there if it's 9 pounds. If it's only 2 of you..and you're afraid when you're done you're still gonna have too much loin left, or you have more people but your loin just doesn't look good to them (I don't know that this would ever happen and if it did I don't know anybody that would admit to it)..or..you have more people and you're shy with your loin (I know this isn't the case...I mean we already talked more about your loin than I myself am comfortable with..and yet you hardly know me)..then I'd suggest you only cook half of it. You can freeze the other half if needed, or just cook it another day..or cook the whole darned thing and slice the leftovers thin for sammiches..which is still pretty darned good. It's up to you..but you won't get real pulled pork out of it..not from a loin.[p]LB

drbbq · May 2004

Saucy Sue,[p]That loin won't be good for pulled pork. You'll have to get a pork butt and have that another weekend.[p]Here's what you could do with that loin. Cut one large or two smaller roast out of the middle. Then cut six thinner chops from the larger end right next to the roasts and four thicker chops from the thinner end right next to the roast. Then cube up all the rest from the ends to make kabobs or stew. [p]Then cook one of the roasts at 350 until it's 140 and freeze the rest.[p]It's all boneless and easy to cut. You'll have pork loin for a long time for $18.
[/b]

Unknown · May 2004

Lord Beasley,

Saucy Sue · May 2004

Lord Beasley, I gather that no matter how good the loin looks, it has to be cooked like an ordinary pork loin, but somehow I know that the BGE will be much better than the old oven. I think I will freeze half of it and rub it down with oil and fresh rosemary and garlic. Sounds like a good plan to me.Toss up a great salad, a little wine and what more could you ask for???????????? Even with grilling up half, I will have plenty of leftovers for many lunches to come.

Unknown · May 2004

Saucy Sue,[p]The BGE will be better than an oven for sure. You might go with what drbq suggested too. Cut 2 loin roasts out of the middle, then slice up the ends for boneless pork chops. The very ends..smaller than chop size.. can be used for kabobs or in stews or whatever. Sometimes I save these in case the Mrs. Beasley get ornary. There is just nothing like tossing boneless pork nuggets at the little women when she's ornary..sometimes..when I have a lot of pork..I do something I know she doesn't like..just cause I know..at some point..I can be chucking pork nuggets at her all legal like. Ohh..but where were we..oh yes..[p]When I cook these, I'll rub them down like you read about..then I'll cook them indirect 325 to 350 degrees till a thermometer in the center reads 145ish (some folks pull it off at 140..but whatever suits you..I'll tell you this..if you get upwards of 150..your startin to dry that prized loin out..and remember when you pull that thing outta the egg..it's not uncommon for it to go up 5 degrees just sitting there..unprovoked). Now I should point out that I do them indirect...but many folks have done them direct over a raised grid..which is al fine..as long as you keep an eye open and don't burn it is all..after all...there's more than one way to pokahantas...right?[p]LB

Saucy Sue · May 2004

Lord Beasley, Thanks for all the advice. When it comes to tossing things at Mr. Saucy, it will have the bone in. Nothing like hitting the bone head with something to wake him up. I am looking forward to my weekend of gardening and cooking out. My step grandson is going to Iraq in the next few weeks and we are cooking out at our son's house tomarrow with about 30 of his closest friends. I wish I could put my Large BGE (All 140# of it)in my trunk and take it over, but not possible. Burgers on some gas grill seems sacreligous. I am spoiled rotton with my BGE.

Unknown · May 2004

Saucy Sue,[p]No problem..really hope I helped. I will say this..I almost always wish I could pack up the egg and bring it to any cookout..but it's not always possible...yes..you are going to sacrifice by eating burgers from a gasser...but in the grand scheme of things.....it don't mean squat. In your case..the most important thing is that you go and enjoy yourself..and have a great time with your son and step grandson..and all their friends...I mean really enjoy yourself...and soak it all in. In the big picture of all that..the egg..great as it is...is still just an egg.[p]LB

Saucy Sue · May 2004

Lord Beasley, oh how right you are. How lucky I am to spend the evening with famiy. Just hope and pray that he comes home safe and sound. Nothing like family!!!!!!! I'm making a crock pot of my famous baked beans in the AM, take some cold brewskys and we will have fun.[p]

Just bought a 9# boneless pork loin

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