Pulled Pork Loin "Pic Heavy"

[meateater]

Alright here’s another pulled pork loin that I did. I made an injection of beef broth, habanero sauce garlic and onion powder and some sea salt. Injecting in the cryovac works out great, just wash it first before injecting. I made the injection the day before put it in the fridge to get cold and strained it first before injecting then let the loin sit overnight. I smoked it till 165* with hickory chunks that were soaked overnight and then panned it till 205*. There not quite as tender as a butt or shoulder but still darn delicious. I used the juices a as finish sauce since it’s pretty much fat free. I can’t figure out why I didn’t get a noticeable smoke ring like I normally do but it was just as smokey, go figure. There’s a shot of some homemade bacon for breakfast also. 

 

[SmokinAl]

Looks delicious! I have to try injecting through the cryovac. I always spray liquid all over the place.

 

[richoso1]

Great pics, and I really like the flavors you used in the injection. That sure sounds tasty. Congrats on a great smoke. It's all good my friend.

 

[Bearcarver]

Great Job Meateater!!!

Looks mighty tasty!

What did you throw the Bacon picture in there for---just to tease me???  

The fact that you're wondering where your smoke ring is, proves that electric cord to your smoker is a phony!   I'm tellin'!   

Thanks,

Bear

 

[smokinstevo27]

That looks great meaty man. I've never seen anyone do that with loin before. I'm diggin the good ole spicy injection!

 

[sqwib]

Looking good, thanks for sharing

 

[venture]

I've never pulled a loin, I might have to try that.  If the meat tastes right, who cares about the stupid smoke ring?

Good luck and good smoking.

 

[cheezeerider]

Looks great meateater!

I'll have to try that. I find great deals on whole loins all the time but I have never pulled one. I can't find a deal on a butt around here to save my butt.

 

[meateater]

Thanks everyone. Bear I had the bacon going for breakfast and the camera right there so why not toss in a bonus pic. 

 Next time I'll wrap the loin with bacon. 

 

[flash]

I've never pulled a loin, I might have to try that.  If the meat tastes right, who cares about the stupid smoke ring?

Good luck and good smoking.

 I would think it would be more "chunky" style that like a pulled "shredded" meat. At any rate, it sure looks tasty.

 

[beer-b-q]

Looks great meateater! Nice Job...

 

[nwdave]

Oh great........another project.............and then he does the bacon tease to boot!!!!!

 

[fpnmf]

Great chow!!

  Craig

 

[scarbelly]

That patio is getting a good workout. How you doin with the smoke police? Great looking smoke

 

[Bearcarver]

LOL----Is there an outlet there, or is the end of that cord just hidden behind that plywood cabinet?  

Bear

 

[chef willie]

looks good from here...bet the neighbors were jealous..

 

[meateater]

I've been thinking about a cord from my charcoal smoker 

, but my luck I'd get busted. I have to run a cord out the patio door to fire it up. I'm getting used to this drum, set it and forget it. 

 

[bluebombersfan]

I have always wondered how a whole loin would pull apart after it was done. 

 

[sqwib]

Pork loins will shred fine if coked to the right temp but is a bit dryer so you need to serve it wet, with a barbecue sauce or something.

I do a pulled pork loin during guys weekend camping at Killen's pond.

Rub the loin the night before, I slice a large onion about 1/2 thick slices, line the bottom of a crock pot with the onion slices, place the loin on the onions, slow cook all day, then toss the onions and juice, shred then add a few cups of Barbecue sauce.

This works out great, I throw this on right after breakfast, we go hiking, geocaching, fishing or whatever, dinner time its ready.

I feed the guys well.

 

[Bearcarver]

I'll say you feed them well !!!!!!!!!!

They look pretty happy about it too!!

Bear