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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-30-2012, 02:51 PM   #1
f308gt4
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Default Can you make pulled pork from Pork Loin

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!
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Unread 03-30-2012, 02:53 PM   #2
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Freeze it. Nuff said.
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Unread 03-30-2012, 03:00 PM   #3
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If you like it dry and without flavor.
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Unread 03-30-2012, 03:01 PM   #4
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She must not be a member here.
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Unread 03-30-2012, 03:11 PM   #5
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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.
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Unread 03-30-2012, 03:12 PM   #6
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I'd check to see if it's enhanced.

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.
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Unread 03-30-2012, 04:16 PM   #7
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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.
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Unread 03-30-2012, 04:19 PM   #8
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Turn it into bacon!
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Unread 03-30-2012, 04:41 PM   #9
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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
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Unread 03-30-2012, 06:31 PM   #10
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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!
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Unread 03-30-2012, 06:50 PM   #11
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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.
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