pork loin trouble

Discussion in 'Pork' started by gccch, May 23, 2015.

  1. gccch

    gccch Newbie

    hi all,

    I smoked two large pork loin last night for a party today. The plan was for pulled pork, but it is more in need of some recovery now. I smoked from 6:30 to 11:00 at about 175 (?) based on the temp gauge on my electric smoker. Meat temp was at 160 when I removed it and placed it into a cooler overnight. It is cooked, but was hoping for it to break apart. It would not so I have sliced it up very thin.

    The dry rub I used is a little too salty and too spicy, So I was thinking of smothering it in sauce. I think I need a sweet sauce.

    Any advice to salvage for today's party? I only have a few hours.

    I realize this is a mess, and should have used a butt, made sure I had accurate readings from the smoker, used a real smoker, etc. please let me know what you recommend besides ordering pizza. The meat is tender and juicy, I just need to dress it and try to improve.

  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Loins are not for pulled pork, which you have discovered.  So slicing is best. BTW, if it all works out at the party, stop in over at Roll Call, say "Hi" and let us know how the party went. 

    To kill the saltiness put together a sweet sauce like you mentioned above.  There are very simple sauces you can make, and more complicated ones. 

    A simple sauce is 1 to 2 cups fruit preserves (apple, plum, peach, cherry, strawberry, etc), depending on your taste, and one cup cheap, white wine.  You can start with 1 cup of preserves and add more if you need to.  Stir together and simmer to reduce slightly.

    This next one takes more work but is great.  It says grilling sauce because I put the recipe together after tasting a commercial grilling sauce and wanted to duplicate it.     

    Roasted Apple Grilling Sauce

    4 Gala, Honey Crisp, or Fuji Apples, cored and quartered, skins on
    1/2 onion finely chopped
    1 lemon, juiced
    2 Tbs butter
    1 tsp garlic, minced
    1/4 cup apple cider vinegar
    1/4 cup brown sugar, packed
    1/4 cup pure maple syrup
    1/2 tsp cinnamon
    1 tsp sweet hot mustard


    1. Preheat oven to 400°F.

    2. Put onion, lemon juice, butter, garlic, apple cider vinegar, brown sugar, maple syrup, cinnamon, and sweet hot mustard in a sauce pan.  Cook over low heat until well blended.

    3. Spray baking dish w/ non-stick spray.

    4. Spread apples out in a casserole pan.

    5. Pour the contents of the sauce pan over the apples.

    6. Bake until the apples are roasted, soft, and begin to carmelize, about 45-60 minutes.

    7. Remove from the oven, cover, and let cool.

    8. Put contents in a blender and pulse until desired chunk size.

    9. Serve over smoked/roasted pork loin or tenderloin.
    Last edited: May 23, 2015
  3. timberjet

    timberjet Master of the Pit

    Loins are for medium to medium rare. You want a Picnic or Butt for pulling. You probably figured that out by now.
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Nothing to add besides what was already said...but I would really like to know what you did to that loin to get it tender and juicy at 160.
  5. gccch

    gccch Newbie

    Thank you all for the replies. I have made a sweet sauce similar to what was recommended (but simple - on a time crunch) and it really tames the spicy rub. Maybe I over stated how juicy and tender the loinis, but it is good. I'm sure I will do better next time. This has been a good learning experience. Party is a couple hours away so I will pour the sauce over the thinly sliced loin and heat it for sandwiches.

    I used a recipe for sweet baby rays copy I found on line. It's no gourmet meal but I am sure the New Englanders will be happy.
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Sounds like you got it figured out. For future reference, you can usually salvage just about anything by chopping it and mixing in some sauce. It won't be perfect pulled pork, but the small pieces and sauce will usually mask your mistakes. I ate at a restaurant in GA once where the "pitmaster" was busily chopping a pile of meat that looked dry as sawdust. I ordered the chopped pork sandwich, and it wasn't all that bad. Lots of sauce and some coleslaw helped a lot!
  7. gccch

    gccch Newbie

    Yes, it worked out very well! Actually got the greatest compliment from one of our guests who is a Texas gal displaced in New England. Best meat she ever had! woot!

    Also thought we had seriously over bought. actually I had seriously underestimated the appetite of college grads.

    Thanks again for all the ideas yesterday!

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