Pork Sirloin into Pulled Pork sammies!

phatbac

Master of the Pit

Original poster

Jun 11, 2013

2,207

1,159

Monroe, NC USA

• Jul 16, 2016

• #1

So i was at the grocery store last week and i found a couple of pork sirloins marked down really cheap and i thought for 1.31/# they can become pulled pork. So i smoked one till 198 degrees IT and then shredded it for sandwiches. QView to follow...

You can see i got it real cheap

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• phatbac
• Jul 16, 2016

I was concerned about the fat content or lack there of so I injected the meat with ac vinegar, apple juice , and a little salt

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• phatbac
• Jul 16, 2016

on the smoker with a thermometer probe in it

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• phatbac
• Jul 16, 2016

When its done...off the smoker...

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• phatbac
• Jul 16, 2016

shredded and tastey

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• phatbac
• Jul 16, 2016

thanks for looking and commenting

Happy smoking,

phatbac (Aaron)

 

Last edited: Jul 16, 2016

dirtsailor2003

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OTBS Member

Oct 4, 2012

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Bend Oregon

• Jul 16, 2016

• #2

Looks tasty! Nice smoke!

 

phatbac

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Jun 11, 2013

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Monroe, NC USA

• Jul 16, 2016

• #3

dirtsailor2003 said:

Looks tasty! Nice smoke!

Click to expand...

thank you!

phatbac (Aaron)

 

SmokinAl

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Jun 22, 2009

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• Jul 16, 2016

• #4

Man it sure looks good Aaron!

Was it tender & juicy?

Al

 

joe black

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Jan 25, 2015

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Greenville, SC

• Jul 16, 2016

• #5

That really looks good, Aaron. Thumbs Up. I never thought of pulling a sirloin. Was it hard pull?

 

phatbac

Master of the Pit

Original poster

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Jun 11, 2013

2,207

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Monroe, NC USA

• Jul 16, 2016

• #6

SmokinAl said:

 
Man it sure looks good Aaron!

Was it tender & juicy?

Al

Click to expand...

Yes it was very tender and juicy. i think the moisture content was helped by the injection though. i have done this a coupe times with this cut when a whole boston butt is too much for what you need but you still want PP.there are just three of us herer and i end up freesing 2/3 of the boton buitt when i make PP from it so just us a small pork sirloin does the trick.

Happy Smoking,

phatbac (Aaron)

 

phatbac

Master of the Pit

Original poster

Thread starter

Jun 11, 2013

2,207

1,159

Monroe, NC USA

• Jul 16, 2016

• #7

Joe Black said:

That really looks good, Aaron.

. I never thought of pulling a sirloin. Was it hard pull?

Click to expand...

actually they put like this net around it so i smoked it with the net on. when i cut the net at 198 degrees IT to let it rest,  the sirloin fell in half. so i got out my shredding claws and pulled it immediately. when i reheated it i spray some of the left over injection in a spray bottle and heated in a 350 degree oven for 20 minutes and it was great!

thanks Joe and

Happy Smoking,

phatbac (Aaron)