I have two event coming up in 2 weeks, one Saturday and one Sunday and I want to supply pork tacos. Ordinarily I would do pulled pork with a Boston Butt but I happen to have access to "free" pork loins. Lots of them. As much as I could possibly need. Five of them, each about 9#. I only actually need one loin for each event. My question is - has anyone smoked a pork loin and then cubed it up for tacos? Should I trim more fat that normal? Any difference in finishing temp? I generally pull a loin at 145 and wrap and rest if I'm going to slice it.