Ok, gang, I'm smoking two whole pork loins tomorrow, and when they are done and have rested, I am going to put them on the slicer and shave them paper thin for sandwiches at a party this weekend. We are going out of town and I can't take my smoker with me, so I have to do it this way. I'm going to put the sliced loin in a roaster with apple cider and maybe some spices to serve on Saturday. Any advice? And should I be marinating the loins in anything? I mainly want to make sure the stuff will still be tasty in two days.