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pull a pork loin?

post #1 of 11
Thread Starter 
I just found this site and hope that with all of y'alls experience, you can help me out. I plan on ccoking a bunch of pork loins tomorrow for a graduation party. I really want to have pulled pork sandwiches but now wonder if I should have bought the pork butt instead of the loins. In the past, I always just cooked the loins in the crockpot and they pulled very easy. Can I cook the loins completely in the smoker and be able to pull them or could I smoke for a few hours for flavor and then place in the crockpot in order to make them pullable. Thanks in advance for your help.
post #2 of 11
Ok I guess its my turn. Go to roll call and introduce yourself with an itemized list of equipment and experience. so we may better help you and we will be glad to help
post #3 of 11
Just me maybe, but I love the way loins smoke up so much, I'd not consider pulling one. IMHO, butts are the only way to go to make the best PP.
post #4 of 11
Pork loins weren't made for pulling, i know some guys have but theres no fat to promote pulling and to have any moisture.
BTW...crockpot is a dirty word! PDT_Armataz_01_04.gifbiggrin.gif
post #5 of 11
You can pull a loin from the smoker. Here is the one I did.
Hope this helps.

Yup what White Cloud said about Roll Call.
post #6 of 11
I just pulled one today. it was good, but dry. The butts were definitely better for pulling. I mixed the butts and loins and they came out really good.
post #7 of 11
Thread Starter 

pull a pork loin?

Thanks for your replies so far. I am just trying to salvage all of the loins that I purchased. What can I do to get maximum smoke flavor and minimum dryness?
post #8 of 11
jojo, I did 2 loins last week. You can pull them but they turn out into chunks more than strings like a butt or picinic. Still good but when your eating it you can't help but think, man I should have sliced this.
post #9 of 11
Use a strong flavor wood and pull it out of the smoker at 150º internal. Wrap in foil and put in a cooler for an hour. Open and enjoy.
post #10 of 11
Since it is just me and my wife at home now, I will pull a loin. A butt is just too big for us.(I know it will freeze) We like the smaller size of the loin. It is a little drier, but a good sauce will take care of that!
post #11 of 11
Here is the last loin I did and it came out real good.

I draped some thick sliced bacon over the loin after I rubbed the loin with OO and some rub. Came out very moist.. I have never pulled a Loin either and never would... Just slice thin and serve for making Sammies..
Like Flash I pull and wrap in foil for a while..
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