I smoked two large pork loin last night for a party today. The plan was for pulled pork, but it is more in need of some recovery now. I smoked from 6:30 to 11:00 at about 175 (?) based on the temp gauge on my electric smoker. Meat temp was at 160 when I removed it and placed it into a cooler overnight. It is cooked, but was hoping for it to break apart. It would not so I have sliced it up very thin.
The dry rub I used is a little too salty and too spicy, So I was thinking of smothering it in sauce. I think I need a sweet sauce.
Any advice to salvage for today's party? I only have a few hours.
I realize this is a mess, and should have used a butt, made sure I had accurate readings from the smoker, used a real smoker, etc. please let me know what you recommend besides ordering pizza. The meat is tender and juicy, I just need to dress it and try to improve.