Greetings All, my local grocery has whole bone-in pork sirloin for 99 cents/pound. Would this be any good for pulled pork, or should I stick with the venerable Boston Butt?
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Pork Sirloin for Pulled Pork/
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Founding Member
- Jul 2014
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- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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Founding Member - Moderator Emeritus
- Jul 2014
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- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
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It really depends on which end you have. Pork is not usually broken into what, in beef, would be a ribeye and a striploin. You likely have the whole main muscle loin. The "ribeye" portion of that is what's right next to the collar or butt. You could use that end for pulled pork and get decent results, you'd still have to be very careful not to dry it out. The other end would make much better pork chops than pulled pork.
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