Hi All. I've been put on notice by the house boss that I WILL be smoking a couple of pork loins and two small pork roasts for a church gathering. It is an evening dinner on December 3rd. From what I gather, a bit of a buffet, or in my world.. hog trough event.
Any way I'm open for suggestions here. They have asked for the meat to be pulled... do pork loins go further pulled or sliced? I'm pretty partial to pulled pig. There will be other meats there from others. An oven brisket that I know of right now.. what a shame.
I've suggested the usual slaw, baked beans, breads, and of coarse a pickle or two. Any other ideas to throw on the table?
What do you think about brining the pork? I've never brined pork before, I was always told it didn't do much for it... Let me know if you've done this and what you think.
I'll try to get some pics as I go on this. And thanks for the ideas.
Joe
Any way I'm open for suggestions here. They have asked for the meat to be pulled... do pork loins go further pulled or sliced? I'm pretty partial to pulled pig. There will be other meats there from others. An oven brisket that I know of right now.. what a shame.
I've suggested the usual slaw, baked beans, breads, and of coarse a pickle or two. Any other ideas to throw on the table?
What do you think about brining the pork? I've never brined pork before, I was always told it didn't do much for it... Let me know if you've done this and what you think.
I'll try to get some pics as I go on this. And thanks for the ideas.
Joe