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Fire Starter
Original poster
Jul 26, 2006
Orange County, NY
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

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.

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.
3 hours...bone-in-loin
yo Vman,
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.
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.
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
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!!!!

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.
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..

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
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!!
V-looks great. I would have smoked it to 160-165* then let it rest for about 15-20 minutes before slicing.
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.
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! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.