I have been asked to smoke some pork for my wife's friends baby shower in a few weeks and I offered to do pulled pork because of it travels great and re-heats well. The mom-to-be has requested that pork be sliced. So now I need some help. I was thinking Pork shoulder or picnic cut. Thanks in advance guys!
Maybe a big pork loin (not the tenderloin) cooked just to the minimum IT to be safe.. Keep warm and slice on site, so it stays juicy. Perhaps cut in 1/2 so it can travel in an oval roaster/crockpot?
STC beat me to it again. I was going to suggest a pork loin as well or a picnic cut. For slicing, a loin would be much easier to work a knife around.
Loin is good for a "pork chop" type result - cook to about 145 °F. Shoulder works great for sliced pork as well, you can bone it before if you wish and cook to an IT of ~ 170. The loin will be essentailly pure lean, the shoulder will have the usual fattiness, much richer and more moist. Either will work quite well, but they will be very different.
A trick that works well with roasting a butt for slicing is to bone it, then tie it, cook, and then slice in half along the line left from removing the bone, then slice across the two separate halves for individual slices.
I'd agree that the sliced loin is easier, but there is definitely a difference between sliced pork bbq and smoked pork loin.
I'd try to clarify what she is expecting (as far as food that is, LOL)
For sliced pork bbq I'd do a picnic shoulder, and take the IT to 180-185 - not much higher.
For the smoked pork loin, I'd take the IT no higher than 147-150 - lower if you are going to be re-heating.
I am pretty sure she wants sliced pork bbq but I will double check with her. Look like I need to do a trial run. ;D ;D ;D Thanks again!
OK just spoke with the wifey and the mother-to-be does want sliced pork bbq. I was a little off as to when the shower is. Its not in a few weeks, its this Sat. night.... Oh boy... :o I thought I had it easy when I thought I was doing pulled pork but this whole sliced pork bbq has got my feathers ruffled up a bit since I have never made it before. Are there any threads on this? Here's my thinking:
Rub and inject the pork
Smoke to IT of 180
FTC
Slice thin in meat slicer
Return to crock pot to travel and keep warm.
My next question is: What kind of liquid or broth can I put in the crock pot with the pork to keep it moist?
Quote from: SnellySmokesEm on October 19, 2010, 09:31:05 AM
OK just spoke with the wifey and the mother-to-be does want sliced pork bbq. I was a little off as to when the shower is. Its not in a few weeks, its this Sat. night.... Oh boy... :o I thought I had it easy when I thought I was doing pulled pork but this whole sliced pork bbq has got my feathers ruffled up a bit since I have never made it before. Are there any threads on this? Here's my thinking:
Rub and inject the pork
Smoke to IT of 180
FTC
Slice thin in meat slicer
Return to crock pot to travel and keep warm.
My next question is: What kind of liquid or broth can I put in the crock pot with the pork to keep it moist?
Sounds like a plan.
Depending on the cut you get, you might have to slice by hand as there may be a bone involved.
I use a splash of vaunted vinegar for reheating, but you could use apple juice, broth, etc.
Quote from: SnellySmokesEm on October 19, 2010, 09:31:05 AM
OK just spoke with the wifey and the mother-to-be does want sliced pork bbq. I was a little off as to when the shower is. Its not in a few weeks, its this Sat. night.... Oh boy... :o I thought I had it easy when I thought I was doing pulled pork but this whole sliced pork bbq has got my feathers ruffled up a bit since I have never made it before. Are there any threads on this? Here's my thinking:
Rub and inject the pork
Smoke to IT of 180
FTC
Slice thin in meat slicer
Return to crock pot to travel and keep warm.
My next question is: What kind of liquid or broth can I put in the crock pot with the pork to keep it moist?
Vaulted vinegar or If the girls may be a tad touchy go with a splash of Apple juice
I think Vaunted Vinegar would be a little too much for these ladies. How is the bone shaped in the Picnic? I guess I could smoke then cut the meat away for the bone in chucks then use the slicer. I am going for a thin sliced pork, almost paper thin.
If you cook a shoulder cut to ~ 180 °F I think you'll find that hand slicing with a very sharp knife will work better than your slicer. Sliced pork shoulder is not typically a real thin slice, more like ~ 1]4-3/8", and it will want to try to shred a bit. The loin would be totally different, and a slicer would work okay (think Canadian bacon).
Based on what you've said I think you want a shoulder cut, butt or picnic (I prefer butts, others prefer picnics), smoke/cook, FTC, slice and then hold or rewarm. My guess would be a tomato sauce, on the slightly sweet side, but you might consider offering a couple of different sauces on the side and let those fine ladies choose at the time.
There is one other albeit a bit dangerous alternative. Tell those ladies if they want pork BBQ from you that they're getting pulled pork! Notice how brave I'm talking? I'm not going to be in the line of fire!! :D
Thanks for the tips BLSH.
Ky - I thought about that at first, but now I am kind of intrigued and am anxious to try it.... To explain why she wants sliced pork over pulled pork is that the shower is in the evening and she is not serving the meat as a sandwich. I guess its more of a dinner party.
I'm with KyNola.
Don't ask anymore questions. Make pulled pork. Feign a misunderstanding of your mission at the party. All will be forgiven when they get rave reviews from the pulled pork.
Remember, it is easier to ask forgiveness than to get permission.
Hey, I'm serious about this. And since no one on the board is intimately involved, we will all enjoy whatever outcome arrives at your door step.
Pachanga
Heck, most BBQ joints around here have a pulled pork plate! They going to bring you a plate with pulled pork piled on it with a slice of white bread and a bottle of sauce.
Sorry Snelly, we done hijacked your thread. You make those ladies whatever they want. You have to live with them. Pachanga and I don't! :D
Heck - do a brisket and let them think it is sliced pork. Most will not know the difference anyway once BBQ sauce is added. ;D
Thanks guys! After speaking with 10.5 I have decided to go with a whole pork tenderloin. Just got back from Sam's with the biggest loin they had. A 9.5lber.
(http://i70.photobucket.com/albums/i82/matts887/IMG00339-20101019-1828.jpg)
That'll work!
Nice price...
That will work Snelly You should be good to go.
Loin , right (not tenderloin ?). ;)
Basically treat it like a but 'cept pull it about 145 °F. Should be great and I'll bet you are a hit with the gals.
Quote from: BuyLowSellHigh on October 19, 2010, 05:14:16 PM
Loin , right (not tenderloin ?). ;)
If that 9 pound hunk is the tenderloin, I think I know of the Pigzilla it came from!!
Sorry guys, its a whole loin.
Just be sure not to overcook it - as DT has already alluded to, - just to 145 IT. Unless they will be put off about pinkish pork. You can brine, but then you have more of a hammish product. Injecting is excellent. There is some discussion whether to cook at a very low temp or at a more "normal" temp. Good points both ways. but faster with a slather you might come up with a little "bark" - but you have to keep close watch to not overcook. And then again there is always a basket weave!
Keep an eye on that one too. 145F comes up pretty quick - like 3-4 hours in some cases.