Pulled pork loin?

[Lumpy Coal]

Going to try doing pulled pork tomorrow but I'll be using pork loin with a good fat cap.  Question is...does pork loin work for pulled pork?

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[iCARRY]

I have never tried it, but I don't think the results will be what you are looking for.
Why not smoke it to 140, let it rest and go up to 145, slice it thin and make sandwiches.


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[1buckie]

You can do it, but it's a "Special Project".......

Inject the chunk with a marinade that has at least some oil of some type in it (most all do unless you're making up something without it)

I'd go creole butter,or lemon pepper, or.....if it's say, a Lawry's or one that has bits in it, strain those, then inject all thru....as much as it can take ...........the idea is to 'replace' the fat that would be there in a more suitable pulled pork piece.....

Cook fairly slow so the piece doesn't just cinch up & expel most of the moisture.............wrap 2/3 of the way thru to preserve said moisture & take it all the way along 'till it starts to fall apart (204, etc. for those who count degrees)

I used to do this with these & pork sirloin rounds, until I looked on the InterToob & found everybody was using shoulder......

[MacEggs]

Question is...does pork loin work for pulled pork?

I think I've seen people do it .... In a Crock-Pot. 

[Lumpy Coal]

Sadly due to pulling something in my back Mrs. Coal will be making it in the crock pot. 

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[Lumpy Coal]

Thanks for the advice tho guys.

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[1buckie]

Ouch!!!  Heal quickly...............same general stuff applies......stay as low a temp as you can for as long as you can stand to & inject if at all possible........

[brewtownbeatdown]

I know there are better cuts for pulled pork, but it's a leaner option for doing it. As long as you're mixing w/ sauce, instead of topping it w/ sauce. I usually cut out the centers for chops, or to rotisserize (is that a real word?). I'll save the ends, from a few loins, then use 'em to do pulled pork.


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