Pulled pork

[Holladay]

I searched this topic but didn't find a good response.

I bought a pork loin to try and make pulled pork.

I don't have a smoker and I understand there are some purist.

I found some recipes to use in a:

-crock pot with liquid smoke (which I don't care for, or maybe not, have had some bad experiences with, possibily not used correctly)

How to make pulled pork in a crock pot or slow cooker
Rub the pork butt roast well with the seasoning.
In the bottom of the slow cooker, combine BBQ sauce, vinegar, chicken stock, Worcestershire, sugar and the chopped onion. ...
Place the lid on the crock pot, and cook until tender and easily shredded with a fork.

Ultimate Cheater Pulled Pork
As heard on The Spendid Table Podcast
Reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather

Makes 12 to 14 servings

* One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
* 1/4 cup Cheater Basic Dry Rub (recipe follows)
* 1/2 cup bottled smoke
* Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.

3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.

4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.

6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.

7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

Cheater Basic Dry Rub
Makes about 2/3 cup

* 1/4 cup paprika
* 2 tablespoons kosher salt
* 2 tablespoons coarsely ground black pepper
* 1 tablespoon garlic powder
* 1 tablespoon dry mustard

1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.

-some to grill then finish in the oven and vise versa

They make smoke boxes for gas grills. Basically a metal box to put on the burner to burn wood chips. You can cook it indirectly. Also always use a water bowl/pan

How do you smoke pork without a smoker?
Here's how to do it:
Season the cuts of meat with a good coating of salt, pepper, paprika and cumin.
Place the meat on the grill over high heat until the outside is nice and charred.
Transfer the meat to a roasting pan and bake at 250 F for four to five hours until it's fork tender.

-some broil.

All you really need is an oven. You wont get the true smoke flavor but if all you are looking for is pulled pork its easy. I would just wrap the pork in foil on a broiling rack (something with a false bottom) and put it in the oven at 250 for about 1hr 15min per pound.

Thoughts

[Holladay]

I am thinking the "Ultimate Cheater" or the grill 1st, cook methods.

Again, not a purist. This will be the first time.

[Delano]

If your desired outcome is pulled pork, I’d recommend using what your recipes are calling for: pork shoulder or pork butt. A pork loin is quite a different cut of meat and is generally sliced, not pulled.

[Holladay]

k,

We went to an Air balloon show that failed. They had some vendors selling pulled pork.

She knows I can kinda cook...yea right.

I didn't know that. My wife bought the slab of meat because it was on sale and I didn't know the difference. Now looking at recipes, I am finding out.

So now.


WHAT IS THE BEST WAY TO COOK A PORK LOIN!!!!!!

Thanks for the heads up!

[displacedinMN]

Go to a grad party and over eat.

[scho63]

Pork loin works best with a rub of things like olive oil, garlic, rosemary, dijon mustard.

Cook on roasting pan. Don't overcook!

Lot of other ways to do. Check out Youtube recipes

[BigRedChief]

There is a huge BBQing/Smoking meat thread. Lots of damn good posts by people who know how to cook meat.
https://www.chiefsplanet.com/BB/showthread.php?t=293234

[Sorce]

Pork loin I like the double butterfly and stuff method. Cut into the top 3rd about 75% of the way, bottom 75% the other way. This will give you a large flat piece of meat, layer it with herbs meats and cheeses. Roll it back up and cook.

I like prosciutto, pesto and mozzarella and parmesan. Season the outside with salt, pepper, garlic powder and some Italian herbs.

Like was mentoned, loin doesn't have the fat content and the muscle structure won't let it shred.

If you want to smoke on a gas grill I'd reccomend a smoke tube or maze. Keep it low (under 300), possibly on the opposite side from a single burner and rotate every hour. If you can measure temp pull the meat at 165, wrap it in foil and finish in the oven at 250. The problem with gas is it won't hold those low temps easily. You can do it in the crock pot or instapot but it won't have the bark and true smoke taste. You can add liquid smoke but it tastes different.

[Abba-Dabba]

As already mentioned pork loin won't make pulled pork. But it makes great thinly sliced pork loin sandwiches. I'm not too sure I would put a pork loin in a crock pot either, but then again I put nothing in a crock pot.

I would trim off any excess fat and exposed silver skin. And since I wouldn't have any ability to smoke the pork loin, I would sear on all sides in a pan with what ever desired seasonings I would want. Then finish off in the oven. Pork does not need to be well done to be done. Matter of a fact a pork loin does best if left on more the just above medium side of things. After done baking, cover for 10-15min then thinly slice.

Almost fool proof for a great pork loin.

[Dallas Chief]

Leave the loin whole. Rub with olive oil and Montreal steak seasoning. Grill low and slow on a gas grill on the upper rack if you have it (indirect heat)like at 350-375. Turn over once about halfway through(when internal temp is about 100-110). Cook to desired internal meat temp- I go to 170-175. I check the internal temp with a probe about every 10 min because I don’t want to over cook it as pork loin is pretty lean. I sauce at the very end, like 5 min before I pull it, but it’s good with no sauce at all too. Let it rest for 5-10 min then slice and serve. Always works out pretty good for me. Good luck!

[jd1020]

I buy a 8lb pork butt/shoulder. Salt the shit out of it. Put it in a dutch oven that has just a tiny bit of water in the bottom with the fat cap up and stick it in the oven at 350 til its 200 and starts to pull apart, about 5-6 hours.

Stupid simple and taste so ****ing good.

[kozzman555]

thought this was going to be a thread about jerking off. Not disappointed though

[2bikemike]

I smoke my pork loins but I only go to about 145 deg internal temp. I do Thick cut Center loin chops the same way. If you look online at recipes most will tell you to hit around that temp.

[GloryDayz]

Here's one way to go...

[Demonpenz]

oh shit Chiefsplanet train pulling into flavor town