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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-24-2012, 12:41 PM   #1
nolesfan954
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Default Sliced Pork Question

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.
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Old 07-24-2012, 12:49 PM   #2
CarolinaQue
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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.
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Old 07-24-2012, 12:51 PM   #3
mr dirts bbq
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i did pork belly sandwiches saturday and they were great, good mix of fat and meat
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Old 07-24-2012, 12:51 PM   #4
nolesfan954
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Thanks, I had sandwiches in mind. Oh, and sorry for the double posting, I didn't think the first one went through.
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Old 07-24-2012, 12:53 PM   #5
twinsfan
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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.
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Old 07-24-2012, 12:59 PM   #6
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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.
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Old 07-25-2012, 08:40 AM   #7
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If I ever wanted to share my copy rite it would be with you Bandit.
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