Quote:
Originally Posted by luke duke
Pulled pork sounds way easier.
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Cooking 80-90# of loins in 2-3 hours, compared to 180# of pork butts, I would pick the loins.
Quote:
Originally Posted by Smoke House Moe
Some great responses.
Pork loin was the first thing I learned to smoke back in the day, but have not served it for vending yet.
I think you guys have helped change my mind.
Question: for those that make sandwiches, do you have a sandwich station with mayo, lettuce, tomato, etc. for options?
Do you use regular white or wheat sliced bread, or buns?
Any other helpful tips for serving sliced pork loin?
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Buns depend upon the customer. I use
4" buns from Rotella or their
sliced slider buns. Generally I would just put BBQ sauce out, just like pulled pork.
