Pork Loin serving recommendations

[912smoker]

Hey guys I'm seeking advice for best results.
I got a full loin about 9lbs and cut in to 3 for better control.

Injection of mango nectar and 3 different rubs on the smoke at 250°.


Plan to pull around the 135-138 temp.
Those will be vac sealed , warmed in the crock pot and served at the office lunch tomorrow.
Would it better to go ahead and slice tonight or keep whole, warm then slice to maintain the most moisture?
TIA

Keith

 

[philpom]

Hey guys I'm seeking advice for best results.
I got a full loin about 9lbs and cut in to 3 for better control.
View attachment 732524
Injection of mango nectar and 3 different rubs on the smoke at 250°.
View attachment 732525

Plan to pull around the 135-138 temp.
Those will be vac sealed , warmed in the crock pot and served at the office lunch tomorrow.
Would it better to go ahead and slice tonight or keep whole, warm then slice to maintain the most moisture?
TIA

Keith

If at all possible keep them whole and warm in a 135°f water bath, then slice to serve. It would be like you just pulled them.

 

[912smoker]

If at all possible keep them whole and warm in a 135°f water bath, then slice to serve. It would be like you just pulled them.

Thanks phil that was my thoughts too but wanted another opinion.

Keith

 

[jcam222]

I'd keep them whole too

 

[bauchjw]

Keep whole! Only slice ahead if you’re saucing to Sous vide together!

 

[912smoker]

That was definitely the best option.
Pulled at 138, wrapped in foil with butter then vac sealed.
Filled a crock pot with hot water then turned to high till it hit 135ish and let it swim for about 3 hrs.
Sliced and came out perfect

Poured the liquid gold back in made sliders. Came out just as good as fresh.

Thanks for the advice!

Keith

 

[philpom]

That was definitely the best option.
Pulled at 138, wrapped in foil with butter then vac sealed.
Filled a crock pot with hot water then turned to high till it hit 135ish and let it swim for about 3 hrs.
Sliced and came out perfect
View attachment 732637
Poured the liquid gold back in made sliders. Came out just as good as fresh.

Thanks for the advice!

Keith

Looks excellent, glad it worked out for you. Doing pulled pork, brisket, etc this same way results in perfectly reheated meat, even after being frozen. It's why I package all of mine in 1 pound vac bags for the freezer.