Can you make pulled pork from Pork Loin

f308gt4 · Mar 30, 2012

I wanted my wife to pick up a pork shoulder, instead she picked up a pork Loin...

Normally, for a loin, I would cook until it reaches ~145 internal, and slice.

Can I cook it low and slow till it's fork tender (temp?) and pull? Or, is it a case of not enough fat for that.

May just freeze the loin for another time, and pick up something myself on the way home from work.

Thanks!

deguerre · Mar 30, 2012

Freeze it. Nuff said.

expatpig · Mar 30, 2012

If you like it dry and without flavor.

Redhot · Mar 30, 2012

She must not be a member here.

fingerlickin' · Mar 30, 2012

Yeah you can. Make sure you drown it in sauce. I would cook it in a foil pan with some sauce or a marinade. Cover it with foil after an hour our so to try and keep some moisture in there. The crock pot sounds about right.

El Ropo · Mar 30, 2012

I'd check to see if it's enhanced. :razz:

Some folks will brine their pork loins, they'll handle a little higher finishing temp and still be juicy and tender. But I prefer loins pulled off at 140.

landarc · Mar 30, 2012

Yes, you can. It won't taste all that great. You will need to give it a little chop to get the texture just right. It isn't the ideal use of that cut.

LM600 · Mar 30, 2012

Turn it into bacon!

Chef Jim · Mar 30, 2012

What a waste of a loin. Ever heard of Tenderloin? Would you try to pull that? Yes there are a few around here that like their loins pulled. Ignore them!

Low and slow or on a rotiserie. good luck

Drh7003 · Mar 30, 2012

You can do the loin like fligerlickin' said, or freeze it and get a shoulder.
I think it is funny...I have a Boston Butt thawing for tomorrow's cook! This will be my first Butt low & slow on charcoal. Can't wait!

BBQchef33 · Mar 30, 2012

check the roadmap for the 180 pork loin technique.. it makes it fork tender but it will never be like pulled pork. its willkats favorite technique..

foil at 160 with apple juice, bring to 180+, let rest, and then pull apart.

Can you make pulled pork from Pork Loin

f308gt4

Knows what a fatty is.

deguerre

somebody shut me the fark up.

expatpig

is Blowin Smoke!

Redhot

is Blowin Smoke!

fingerlickin'

Quintessential Chatty Farker

El Ropo

Quintessential Chatty Farker

landarc

somebody shut me the fark up.

LM600

Full Fledged Farker

Chef Jim

Babbling Farker

Drh7003

Full Fledged Farker

BBQchef33

Grand Poobah and Site Admin

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