Today's pulled pork (loin)

[brianillinois]

Lately I've been doing loins instead of butts for pulled pork. I like having to deal with less fat when it gets pulled.

Here's how today's loin came out:

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I flip it over and just skim off the single layer of fat. Here's a pic with the fat strip removed:

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A pic with a couple large chunks broken apart:

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The loin completely pulled, just before it took a swim in that bottle of Maull's, a St. Louis-area favorite.

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[handymanstan]

Interesting  brainlllinois,   What temp do you take it to?  Do you rest it in foil?   It looks good..

Stan

 

[pgsmoker64]

What Stan said!

Just wondering...is it dry inside when you pull it?  Looks a little dry in the pic - course it could be my eyes.

 

[brianillinois]

I take it to 195. It's not quite as moist as a butt, but by no means dry. It's turned out very well each time, so far at least. Thanks for your comments.

 

[brianillinois]

Oh, and yes I do let it rest in foil before pulling.

 

[chef jimmyj]

Your pulled Loin looks good. I have had it but the texture takes some getting used to. Kind of like switching to Diet Pepsi after years of drinking Regular Pepsi. Additionally, you have to make sure you don't kill the calorie savings with too much BBQ Sauce to replace the moisture. I do find Thicker Sauces work better than a thin vinegar based Finishing Sauce...JJ

 

[handymanstan]

I would have thought it would be dry.  Thanks for the update.  I have thought of using a larding needle to pull bacon through a loin before smoking. 

Stan

 

[pgsmoker64]

Glad to hear it turned out well.

Bill

 

[buggman]

You could probably wrap the loin wit a pound fo thick cut bacon to keep it from drying out I've done that it turns out pretty darn good just saying