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Pork Top Loin Roast, Boneless

Discussion in 'Grilling Pork' started by garyinmd, Feb 6, 2011.

  1. I was looking to do some pulled pork today but the local supermarkets did not have pork butts or picnics so I picked up a top loin boneless roast instead.  I have been reading this will not work well for pulling due to low fat content so I have decided just to cut it up instead.  I have looked at multiple sites and have seen the cook times and temps all over the place, any thoughts here. 

    I have been a member for quite some time and have found the site and help great, just could not find anything that made me comfortable with this cut of pork.

    I put on Jeff's rub last night and have the Masterbuilt Elec Smoker and everything ready to go.
  2. I was wondering the same thing, maybe 1/hr per lb give or take?
  3. jeepsnfish

    jeepsnfish Newbie

    I did a little pork roast a while back, pulled it at 150 and sliced it(awesome) is that what is being talked about here? 

    p.s. I know this is an old post, just wondering if I could make this cut taste better,i.e pulled pork
  4. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If it's a pork loin you may want to consider butterflying & stuffing it. You may also want to wrap it in bacon to keep it moist.
  5. Went back and looked at my notes, I pulled it off at 155deg and wrapped in towel/cooler for about a half hour.  It came out ok but not my best smoke by any means.  Due to company I had to rush it at the end to get it up to temp.  Al, I have used the bacon trick a few times lately and it does make a difference, never thought about it back then.
  6. venture

    venture Smoking Guru OTBS Member

    It must be a difference in meat designations in different regions.  I have heard of a pork loin, but never of a pork top loin?  Generally the differentiation in top and bottom loin comes with beef.  No wonder we always get so confused?

    Good luck and good smoking!
  7. meateater

    meateater Legendary Pitmaster SMF Premier Member

  8. any suggestion on smoking a small pork tender loin?