My wife has cooked pork tenderloin in the crock pot and then shedded it for PP sammies. Wondering if anyone has attempted to smoke then pull a tenderloin. Wondering if bringing to a high temp like 205 will work. Someone help please. Thanks
Pulled pork tenderloin? Advise please
- Thread starter tellis9
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mkriet
Smoking Fanatic
I wouldn't use a loin or tenderloin to make pulled pork. I would think it would dry out because it's so lean. I only use pork shoulder when making pulled pork. Cook to about 200-205 degrees.
This is a quote from Chef Jimmy J.
"Pork Tenderloin should NEVER be made into Pulled Pork...But...There are people and Q Shops that want to eat or sell, very " low fat " Pulled Pork so they will smoke" Loin " to 205°, falling apart, like any muscle, it will get there eventually. The problem is, Loin is so lean and low in collagen that the result is stringy and dry and has to be mixed with large quantities of thick BBQ Sauce just to be able to choke it down.
So, while Loin can be made into Pulled Pork, it is pretty bad and not really edible if you have had even marginal PP made from Butts or Shoulders...JJ"
Al
"Pork Tenderloin should NEVER be made into Pulled Pork...But...There are people and Q Shops that want to eat or sell, very " low fat " Pulled Pork so they will smoke" Loin " to 205°, falling apart, like any muscle, it will get there eventually. The problem is, Loin is so lean and low in collagen that the result is stringy and dry and has to be mixed with large quantities of thick BBQ Sauce just to be able to choke it down.
So, while Loin can be made into Pulled Pork, it is pretty bad and not really edible if you have had even marginal PP made from Butts or Shoulders...JJ"
Al
essexsmoker
Smoke Blower
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