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......
Topic: Pulled pork loin? (Read 1382 times)
