So a local grocery store has been putting big hunks of pork loin on sale for next to nothing so I had stocked up and yesterday smoked a package of it. The loins were huge so I cut them in half, one half I cooked up as a normal loin and the other half I did a pulled pork with. I went through this forum first and saw that it wasnt really recommended to do a pulled pork with a pork loin, that it is way too lean so I spent 24 hours brining it, cut it open and put bacon in it, and wrapped the outside with bacon as well. It turned out awesome. When it hit 205 internal it just fell apart. I mixed it the drippings and had the most moist, tender, delicious pulled pork I've ever eaten. Even better than the pulled pork i made with the pork butt a few weeks back. Today for lunch I had to add a little of Jeffs finishing sauce (but not much, and I would call anyone who put bbq sauce on this a heathen) after microwaving. So, Im wondering about the contradiction Im seeing, people saying pork loin doesnt make good pulled pork. Did the brining anf bacon make all the difference, or did I just get lucky?