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Big ol' pork loin

post #1 of 18
Thread Starter 

My parents asked if I would smoke a "pork roast" for them for pulled pork.  I said sure.


I unwrapped the meat tonight an it is a big ol' 10lb bone in pork loin, not a shoulder.  Any chance I can still do pulled pork?  If so, do I still take it to 165, wrap it in foil, continue to 195, and wrap it in a towel in a cooler?


I'm open to all suggestions, I plan on starting around 6:00am.



post #2 of 18

Pulled Loin.......Oh Hell Ya!  Enjoy! 



post #3 of 18

I've never done a pulled loin.


They are so lean I would think they would dry out at 195 degrees.


I take mine to 140, foil & rest it until it hits 145. Then slice & eat.


Although the loins we get are always boneless, maybe there's a difference.


Hopefully someone smarter than me will be along shortly to better help you.

post #4 of 18

A pork loin doesn't pull apart like a butt or shoulder, there's very little fat. If you take it past 150 I think you'll be disappointed. I would do it like Al mentioned and slice it.

post #5 of 18
Thread Starter 

Well, here it is. 




I rubbed it last night and let it sit in the fridge.  Rubbed it again this morning, getting ready to throw it on the smoker.  I probably should have injected it.


I'm not sure why the butcher cut it in such uneven pieces.  Looked at the label again and it said 1/2 pork loin


Here's my thoughts...


After I told them that I usually use a pork shoulder instead of a loin, they said to go ahead and try it anyway.  As of right now, I plan on taking them up to 140 and wrapping them with foil, maybe add a splash of apple juice to go with it, then taking off at 190, then towel and cooler it.


Hopefully, the smaller piece will finish long before the bigger one, so I may have some wiggle room with that one.


Got lots of time, open to any and all suggestions.

post #6 of 18

This will be interesting. I'm a complete and total new on pulled pork or loin.

This is where I get to learn. Good luck and I'll be watching.

post #7 of 18


post #8 of 18
Thread Starter 

They've been on for 3.5-4 hours, first time I looked.  Both of them are were around 150-155, so I sprayed them down with apple juice (usually use half apple juice / half apple cider vinegar, but forgot I was out of the vinegar) and wrapped in foil.


Not sure how much juice I added, just sprayed them down really good and had a little bit running off the foil.  I may peek in an hour or so and spray again.


DOH!  I just realized I forgot to take a picture for qview before I foiled them.

post #9 of 18

It sure don't look like any pork loin I've ever seen!

It looks more like a butt.

Maybe Pops will be along & tell you what you have.

post #10 of 18
Originally Posted by SmokinAl View Post

It sure don't look like any pork loin I've ever seen!

It looks more like a butt.

Maybe Pops will be along & tell you what you have.

I would agree. That doesn't look like  a pork loin to me at all. Maybe PM  Pops  like Al said.


post #11 of 18

It looks like it might be a Sirloin end, not sure, a smaller eye and darker meat similar to butt. If pulled and mixed real good you should be ok...JJ

post #12 of 18

110.gif  This should be interesting.


post #13 of 18
Thread Starter 

Sorry about the late reply, my computer crashed over the weekend.


I pulled them off the smoker at 190-195 degrees, toweled them and put in a cooler.  The smaller one was done a little over an hour before the bigger one.


I took the cooler of meat over to my parents to pull it, so all the "after" pics are on their camera...should be getting them sometime today.


They were very happy with the final product, but it wasn't my best.  The meat was a little dry, but other than that turned out pretty good.


All I have right now is a "gourmet" ecb, so I had some major temperature fluctuations which could have attributed to the meat being a little dry. 


If I were to do it again, I would definitely inject it.

post #14 of 18
Thread Starter 

Here's some pics.


Maybe the bone will help identify this cut of meat.  Again, the label on the package said 1/2 Loin








post #15 of 18

Looks good from here.


I have had a lot of success doing pulled pork loin in a crock.

One of my camping dinners


post #16 of 18

Loin is probably the WORST cut of pig for pulling! TOO Lean and not enough collagen to break down into the luscious gelatin that gives PP that succulent mouth feel! Lookin' at the bones I'm still not sure, this needs POP's input...JJ

post #17 of 18

We definitely need Pops on this one.  My WAG is the sirloin end and then even a little further back?


That is a cut I would take to lower temps and slice.


Good luck and good smoking.

post #18 of 18

Yes, it is the sirloin end and loin center of a pork loin, cut at the hip bone.  Not really a pulling cut but if braised it shouldn't have been too dry, and definitely tender, largest part of the tenderloin in it.  Looks delicious!

I apologize that i wasn't there sooner to answer anyone's questions, don't hesitate to send me an email to    pops6977@gmail.com     , that goes right to my iPhone.

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