Pork loins

Discussion in 'Pork' started by gautreau, Aug 9, 2016.

  1. My wife bought 5 pork loins (about 5 pounds each) for a baby shower and asked me to smoke them to make pulled pork (I would have gotten butts). Can anyone help me out and tell me about what time i should start smoking them of they have to be smoked, pulled, and rested ready to go for 5 PM?
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Here is some reading. Loin is not a first choice but guys have had some good result. The concept of a Brine or Injection is a good way to add moisture...JJ

    http://www.smokingmeatforums.com/newsearch?search=loin+pulled+pork

    Apple Pork Brine

    2-12oz.Cans Apple Juice Concentrate

    1C Apple Cider Vinegar

    1/4C Molasses

    1/4C Mustard

    1/2C Kosher Salt

    2T Pickling Spice (optional)

    1T Sage, rubbed

    1Gal Water

    Combine all and Brine the meat at least over night, 24-48 hours would be better.
     
  3. b-one

    b-one Smoking Guru OTBS Member

    If I had to pull them I'd smoke then finish in the oven or crockpot with some type of liquid. Why not freeze them and use them for other things they are better suited for and go get some butts?
    Good luck dealing with them.
     

Share This Page