View Full Version : Sliced Pork Question

07-24-2012, 12:41 PM
What cut of pork is best when you want to serve slices rather than pulled pork? I'm thinking a butt is too fatty and a loin too lean.
Thanks for your help.

07-24-2012, 12:49 PM
Depends on what the slices are for? Sandwhiches or a more sophisticated dinner?

For sandwhiches, a boneless butt cooked to about 180* works nice, and for a more "elegant" meal, pork tenderloin cooked to about 140* does well.

mr dirts bbq
07-24-2012, 12:51 PM
i did pork belly sandwiches saturday and they were great, good mix of fat and meat

07-24-2012, 12:51 PM
Thanks, I had sandwiches in mind. Oh, and sorry for the double posting, I didn't think the first one went through.

07-24-2012, 12:53 PM
I always struggle with slices of butts, either I cook at too low of temps or something but even when I bring a butt to 185-190 F so it slices very tender, I still have rings of unsavory, chewy fat in there. My suggestion is too cook it hot n fast to try to really render that fat in the center out.

BBQ Bandit
07-24-2012, 12:59 PM
Porkloin - best cut for slicing. Buy whole loin and cut into thirds.

First piece - Cook it till 140* - rest and cut 1" slices. Best. Boneless. Chop.

Second piece - cook to 140* and cool on the counter with tented foil.
Chill overnight and slice deli-thin. Best.Lunchmeat. Ever.

Third piece - Cook, and chill whole overnight.
Cut into 1" cubes and serve cold for a relish plate.

07-25-2012, 08:40 AM
If I ever wanted to share my copy rite it would be with you Bandit.