My first go at pulled pork

[Tulla]

Up at 04.30 this lovely morning and have got the shoulder in with a spare loin i had. I know loins dont do pork for pulling well but whilst the shoulder went in i thought what the heck, if it's no good i'll have Jans rub tasting loin.
Later on i will try to get some piccys and post.
Have a good smoky weekend everyone and get to it, so much smoke, so little time.

[Habanero Smoker]

You can take the loin out at 1402 - 145°F, and you will have a nicely smoked pork loin you can serve.

If you want to pull the pork loin, the below link may be helpful:

Pulled Pork Loin

[Tulla]

Thanks Hab, thats got me on the right tram.

[pensrock]

The first day of trout season in Pa we normally take a ride further north to a couple good trout streams but we always find time to stop and visit some friends that stay up there in camp. It is always a treat because they make pulled pork loin for sandwiches and have it in a crockpot ready to eat along with wild leek soup. That and a few beverages and we're happy happy happy.  ;D
I asked him why he uses pork loin because it costs so much more than a butt. He did not know how to do a butt. Now I should explain... he does not smoke the pork, it is all done in the oven. It is shredded well and sitting in sauce in a crockpot keeps it good and moist. It is good but no smoke. I'm going to have to get hold of him, maybe next spring before season and offer to do a pork butt and take up then they can put it in the crock pot to reheat. I bet they like mine better.  ;)

[WoodlawnSmoker]

Well come on, let's see the finished product, it must be done by now. ;)

[pondee]

The first day of trout season in Pa we normally take a ride further north to a couple good trout streams but we always find time to stop and visit some friends that stay up there in camp. It is always a treat because they make pulled pork loin for sandwiches and have it in a crockpot ready to eat along with wild leek soup. That and a few beverages and we're happy happy happy.  ;D
I asked him why he uses pork loin because it costs so much more than a butt. He did not know how to do a butt. Now I should explain... he does not smoke the pork, it is all done in the oven. It is shredded well and sitting in sauce in a crockpot keeps it good and moist. It is good but no smoke. I'm going to have to get hold of him, maybe next spring before season and offer to do a pork butt and take up then they can put it in the crock pot to reheat. I bet they like mine better.  ;)

Pork butt in the oven works also.  I sometimes do one in a cast iron Dutch  oven in my kitchen oven, low and slow.  It aint smoked but still tastes great.  Different, but great.  Put the butt in the Dutch oven with no liquid.  Cook at 225* to 190-205 IT.  While it is cooling, out of the Dutch oven, defat the liquid that is now in the oven, reduce it, pull the pork and use the reduced juice as a sauce.  Makes a great meal with black beans and rice.  You don't need smoke to enjoy a good butt.  Just another way of eating good.

[Tulla]

Sorry guys, got sidetracked with friends last night and only just remembered when i served it up. Think the loin pulled better but both were fantastic, the guest are still raving about it. Well pleased i am, thanks again Hab for that link.

Just thought i would add what i did with it.
Started it off with a good coating of colemans mustard then covered it liberally with Jans Rub.
Sat it in the fridge overnight then started it in the smoker at 5.00am, i only had maple pucks to hand so gave it about 4 hrs of smoke then just kept an eye on the temp and water bowl for another 8 hrs.
Kept the temp at 200-225F and attained an internal temp of 162F about 12.1/2 hours later.
Wrapped it in foil and towels and let it sit for another couple of hours in the insulated cool box.
The stuff just fell apart and was so easy to pull with the bear claws. All in all i really enjoyed this little taste of the USA and preparing it wasn't as difficult as i thought it may be. Like most things we do, follow the guidelines and the rest is bliss.




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[Habanero Smoker]

It looks good. Next time I cook a loin for pulling I will try pulling it at 162°F.

[WoodlawnSmoker]

It looks really nice...success!  I haven't tried pulled pork yet, think I'll wait until spring when I can sit on the deck and monitor with some pints.

[Saber 4]

good looking pulled piggy, I'll bet that won't be the last one you do. :)

[mwilliams7967]

Beautiful!! Too that off with a homemade NC style sauce!!


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