Pulled Pork Loin in Sauce

[Habanero Smoker]

Pulled Pork Loin in Sauce.


Over the past several months there have been many inquiries if pork loin can be pulled. The other day I was in a store and saw a small pork loin at a reasonable price, plus it had a coupon attached for another $2.00 off the total price. So I figured this was as good of time as any to try one for myself.

A more detailed recipe is on the recipe site; Pulled Pork Loin. This was about a 2.75 pound roast. I smoked it with 2 hours of pecan, until a fork could easily be inserted and removed without resistance. For this roast the internal temperature was 185°F.


I was pleasantly surprised. I only applied salt and pepper for seasoning, and really enjoyed the flavor and texture.

Sauce:
1 C. cider vinegar
2 Tbsp Dijon mustard
2 Tbsp Maple syrup or honey
1 tsp kosher salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1/4 tps dried oregano (optional)
1/4 tps Dried thyme leaves (optional)
Make approximately 1 1/4 cups.

[Tenpoint5]

Pulled Loin isn't just to bad is it? Although a bit pricey if you ask me. Looks like it was a good meal

[classicrockgriller]

Seems like my store (HEB) runs whole pork loins (7 to 8 lb'ers) on sale every other month for $.99 lb.

The shrinkage is a whole lot less that a Butt.

Might have to give this a try.

[OU812]

That sounds and looks good.

Heck if you think about it its probably healthier than a butt too.

[classicrockgriller]

That sounds and looks good.

Heck if you think about it its probably healthier than a butt too.

Not if you inject it with Creole Butter before cooking. ;D

[Tenpoint5]

I have done a couple for my brother. The only thing I have noticed is that you do need to add a sauce to it. The meat is much dryer than a butt

[OU812]

That sounds and looks good.

Heck if you think about it its probably healthier than a butt too.

Not if you inject it with Creole Butter before cooking. ;D

I didnt say I was lookin for some health food.  ;D  Mmmmmm Butter.

[Habanero Smoker]

It didn't need that much sauce, actually I applied the same amount of sauce as I would my butts. I was also careful not to go to high in meat temperature. I started to take it out at 180°F, but tested it with a fork, and let it go another 5 degrees. I believe that is the key to the texture.

[classicrockgriller]

What was your smoking/cooking temp?

[OU812]

On the recipe site he has the answer.  ;D

[Habanero Smoker]

That's my bad! :) As I read my original post the link is not that obvious.

Pulled Pork Loin

[Bangkok Smoke]

k.. I had asked this last weekend.. but I took mine off the smoker at like 149, 150 so it was a 'slice-able' roast, not the puled texture.

But good. Now I will try one on longer. I think I will foil it a bit and hour or so..

Good find on the recipe!

[pensrock]

We stop at some friends camp on the first day of fishing season, mainly to drink beer, chow down and tell stories.  ;D
They take a whole loin every year and roast it then pull it, they keep it in a crock with bbq sauce. Its really good but no smoke flavor and cost a lot more than butt. They also make wild leek soup normally with venison. Its really good also.

[Habanero Smoker]

In my area pork loin doesn't cost that much more then butts, and often if you can find whole loin on sale and it is cheaper.

The leek soup sounds good.