pull a pork loin?

Discussion in 'Pork' started by jojo, May 22, 2008.

  1. jojo

    jojo Newbie

    I just found this site and hope that with all of y'alls experience, you can help me out. I plan on ccoking a bunch of pork loins tomorrow for a graduation party. I really want to have pulled pork sandwiches but now wonder if I should have bought the pork butt instead of the loins. In the past, I always just cooked the loins in the crockpot and they pulled very easy. Can I cook the loins completely in the smoker and be able to pull them or could I smoke for a few hours for flavor and then place in the crockpot in order to make them pullable. Thanks in advance for your help.
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  2. white cloud

    white cloud Master of the Pit OTBS Member

    Ok I guess its my turn. Go to roll call and introduce yourself with an itemized list of equipment and experience. so we may better help you and we will be glad to help
     
  3. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Just me maybe, but I love the way loins smoke up so much, I'd not consider pulling one. IMHO, butts are the only way to go to make the best PP.
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Pork loins weren't made for pulling, i know some guys have but theres no fat to promote pulling and to have any moisture.
    BTW...crockpot is a dirty word! [​IMG][​IMG]
     
  5. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

  6. drlouis

    drlouis Smoke Blower

    I just pulled one today. it was good, but dry. The butts were definitely better for pulling. I mixed the butts and loins and they came out really good.
     
  7. jojo

    jojo Newbie

    Thanks for your replies so far. I am just trying to salvage all of the loins that I purchased. What can I do to get maximum smoke flavor and minimum dryness?
     
  8. audioxtremes

    audioxtremes Smoke Blower SMF Premier Member

    jojo, I did 2 loins last week. You can pull them but they turn out into chunks more than strings like a butt or picinic. Still good but when your eating it you can't help but think, man I should have sliced this.
     
  9. flash

    flash Smoking Guru OTBS Member

    Use a strong flavor wood and pull it out of the smoker at 150º internal. Wrap in foil and put in a cooler for an hour. Open and enjoy.
     
  10. Since it is just me and my wife at home now, I will pull a loin. A butt is just too big for us.(I know it will freeze) We like the smaller size of the loin. It is a little drier, but a good sauce will take care of that!
     
  11. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Here is the last loin I did and it came out real good.


    I draped some thick sliced bacon over the loin after I rubbed the loin with OO and some rub. Came out very moist.. I have never pulled a Loin either and never would... Just slice thin and serve for making Sammies..
    Like Flash I pull and wrap in foil for a while..
     

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