Bone-In-Loin-Roast?????

Discussion in 'Pork' started by vman, Sep 4, 2006.

  1. vman

    vman Fire Starter

    was at the local shop-rite 1:00AM this morning to get a butt or shoulder and all i can get was a 6# bone-in-loin roast @ $1.19lb. used a wet pastey type McCormicks Hickory rub.
    i was planning on pulled pork today....this cut is basically a rack of chops and i never smoked a cut like this....will i need to change plans?
    any suggestions?
    it went in at 6:00 AM
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Vman,

    I think you can still make oulled pork from it. I have made pulled pork fom left over smoked country style pork ribs. I think the piece of meat that you are talking about is from near the same place in the pig as my country style ribs.

    I would smoke it up to about 165, foil and cook to 195-200. Wrap and rest in cooler. I have no guess about time because I've not smoked that cut of meat.

    Let us know how you make out.

    Meowey
     
  3. vman

    vman Fire Starter

    hi meowy, yea, i plan to foil it at 160-165 and go to 195-200. i hope it will pull as my plans were, it's been about 3 hours and it is at almost 90 degs. also put on some chicken thighs marinated in hot sauce underneath the loin roast for an early teaser 2 hours after i put the roast on...they usually take about 4 to 4 1/2 hours. will be spraying the roast with apple juice.
     
  4. vman

    vman Fire Starter

    3 hours...bone-in-loin
    [​IMG]
     
  5. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo Vman,
    imo
    that piece of meat is best sliced not pulled.
    thats just my 2 cents

    foil at 155f
    finish at 180f
    slice along bone [like chops]
    then enjoy.

    it looks fantabulous.
     
  6. vman

    vman Fire Starter

    hi Larry, i have been thinking that myself the last few hours. it is at 147 right now, and i decided to foil and finish at temps you recomend. the chicken is also about 1/2 hour to 45 mins from being done.
     
  7. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Looks like an awesome piece of meat :!: How did it come out? Did you slice or pull it? I'm with Larry Joe, I would slice it :D
     
  8. vman

    vman Fire Starter

    came out awesome!!!! foiled at 155 and finish at 180. i sliced it like pork chops. 9 hours at 235, smoked with hickory. juicy and tender, maybe a lil bit too tender for slicing as it was falling apart while i was cutting it. i put applejuice in the foil along with garlic sauce. the chicken also came out good as that was needed to keep us calm while the pork finished. i am sure there were lots of good smokes everywhere today!!!!
    [​IMG]
    [​IMG]
     
  9. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Looks great!! I'm glad you made the choice to slice

    Meowey
     
  10. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo Vman,
    it looks great---
    thats marvelous--simply marvelous .

    maybe next time try to finish at 170/175f--
    this may let meat be a little firmer for slicing.

    that cut of pork is leaner than a butt.
     
  11. joed617

    joed617 Smoking Fanatic OTBS Member

    Vman, What can I say .. Looks awesome .. I love pork roast .. great job and thanks for sharing the pics .. mmmmmm Food porn at it's best..

    Joe
     
  12. vman

    vman Fire Starter

    thanks for the compliments! and that piece of meat was only 1.19/pound!! i guess it pays to go to shop-rite at 1:00AM even though they didn't have the butt/shoulder i was actually looking for..LOL
     
  13. smokemack

    smokemack Smoking Fanatic OTBS Member

    Great looking pork Vman. It's nice to see that if you can't find what you're looking for, you can go with something else (if you've got the guts) and turn out some fine food. Congrats on the smoke!!
     
  14. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    V-looks great. I would have smoked it to 160-165* then let it rest for about 15-20 minutes before slicing.
     
  15. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    V-man...that is one of my most fav cuts of pork! Man, I remember when my mom used to do those in the oven with her very own "Shake n' Bake" recipe - not the packaged, but her OWN recipe. She'd coat the whole thing and roast it in the oven....then my pop would slice it up and man oh man! I recently smoked a loin roast and it came out great. I like the way yours looks. Great job.
     
  16. vman

    vman Fire Starter

    thanks for compliment!
    that cut of meat is definitley on my most-wanted list now....and best of all it is actually a fairly cheap cut of meat!
     

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