Need ADVICE ASAP - Was I given the correct cut of meat for pulled pork???

[MikeeT]

I went to my local store this evening to pick up a butt to smoke. I was needing something in the 8-9 lb range so I went in intending to have them cut it in half for me so I would have more bark when finished.

When I asked them to cut it, they stated that already have some 4-5lb boneless roast in cryovac so I took a look but it did quite look like a butt cut in half. I asked multiple times the difference of what they were showing me vs a full bone in butt and they assured me it was the same cut of meat just shipped to them boneless in a smaller size, so I walked out with 2 just over 4 lbs each.

So I'm back out the house and was about to open them to I could start the dry brine process and it dawned on me that these are probably pork loan and not part of the butt. So my question is, will these be OK for pulled pork or should I take them back an swap them?

I need to know ASAP as I need to get these day brined tonite for a smoke that will be starting first thing in the morning.

I've included pics of what I picked up.,

Sorry for the amateur question. I have smoked quite a few butts but never worked with a loin so I am just wanting to be certain.


Thanks,
Mike

[Jerod Broussard]

By all accounts that looks to be loin in wording and physical features.

[AZRedneck]

I agree with Jerod Broussard , that don't look like any butt I've ever seen before. Looks loin to me too.

[tbob4]

That's a pork loin. While some people report success making pulled pork with it in a crock pot, they do so with lots of sauce and introduce fat into the crock pot process. I have never attempted to make pulled pork out of a loin or tenderloin on the BBQ. I believe that you will end up with a dry cut of pork if you cook it at the temps/times prescribed for traditional pulled pork. Others may disagree and if so, I would be eager to see what methods they have employed because I am always up to trying something new. Sorry the butcher threw you a curve ball.

[Jerod Broussard]

I'm not a very big fan of loin unless I can batter it and fry it. It is okay cured for Canadian bacon but I've actually preferred tenderloin cured for that.

The best recipes about loin seem to have more ingredients that are not named Loin.

[Steve B]

I will have to agree with the guys above.
Bring them back and get butts or shoulders.

[Steve B]

PS there are no amateur or stupid (well maybe stupid) questions asked here. We are all here to help and learn from each other.
Good luck with your cook and show us some pics.

[Michael Brinton]

If they don't seem to know butt as a term it may help to ask for shoulder. Even if they give you a picnic roast you can tie it up and make pulled pork.

[bbqoaf]

Picnic roasts make amazing pulled pork.

[Mr. Bones]

I've never attempted to make pulled pork from a loin, but I have cooked lots of them, low n slow, to tender, succulent goodness.
Outdoors, started with my POS Brinkmann Gourmet electric.
Then, improvised 'smoker', re-purposed Sunbeam GrillMaster 430, then Kingsford 24" grill, both indirect.
Hard to argue with results, though...

[MikeeT]

Thanks to everyone. I never look at the packaging until I got home. I made the mistake and assumed they knew what they were doing. I just wasn't sure if a loin would turn out dry but sounds like it may so, I'm headed back to exchange it for a butt/shoulder. Thanks again for the quick responses.

[Steve B]

That's why we're here brother.

[bbqoaf]

They smoke brilliantly, although they should only be taken to 140 - 150 IT and then sliced. MH's Canadian bacon recipe is also awesome and it uses a loin.

[Shane Rakow]

Curing 6 lbs of loin as we speak for MH Canadian Bacon.

[mgaretz]

Yep it's a loin and won't make good pulled pork. It will however do well as a roast or you can slice it into chops if you don't feel like returning it.

[Shane Rakow]

Butterfly that loin, and fill with spinach, cheeses, prosciutto, or whatever else you love. Roll the sucker up, tie, then smoke. Don't overcook. Bbqoaf is spot on, 140F-to150F.

[Huskee]

Great responses here. I agree with everyone. And I agree with mgaretz....for future reference if you ever get to pick up a cheap loin again- I love to take those loins, slice them into 1" (or thicker!) loin chops, wet brine them for 60-90 min, and give them the reverse sear steak-style treatment, take them to 140 min/145 max.

[Lowjiber]

You need to find a new butcher.

[fzxdoc]

...for future reference if you ever get to pick up a cheap loin again- I love to take those loins, slice them into 1" (or thicker!) loin chops, wet brine them for 60-90 min, and give them the reverse sear steak-style treatment, take them to 140 min/145 max.

I do this too--makes the best pork loin steaks ever. I cut a thickness such that each steak is 12 oz. The moistness literally oozes out of them with each bite you take. I use a rub that is equal parts pure cocoa powder, chile ancho powder, and light brown sugar. A tablespoon of each is adequate for 4 chops. Family begs for pork steaks made like this all the time.

I've even reverse seared them in the oven at 250 until they reach 130-135 deg F , then use a hot skillet on the cooktop for the final sear (140-145 degF), when I'm cooking at someone's home where I don't have access to a smoker/grill. It turns out great that way as well.

Kathryn

[richinlbrg]

fzxdoc , do you wet brine before applying your rub?

TIA,

Rich

[fzxdoc]

Sure do, richinlbrg . It's the wet brining that makes them so moist. They're even juicy when they're reheated as leftovers. The degree of moistness amazing, especially for pork. If you haven't tried it, you'll be creating a family fav the first time you do.

Kathryn

[richinlbrg]

Thank you so much, Kathryn! Looking forward to trying it next time we get a pork loin!

I'll let everyone know!

[MikeeT]

Thanks again for the feedback/advice and I need to try a loin cook in the near future, Kathryn's sounds delicious. I ended up taking the loins back and swapped for a shoulder as I was tasked with making pulled pork for a small group. As I mentioned, I have done pulled pork in the past. I was at a much smaller grocery than in the past and they do not keep shoulders/butts our in their case. I guess I became uncertain this time due to many questions I asked the guy behind the meat counter on what I was wanting and his incorrect responses that were not obvious to me at the time. Here is the finished cook. I cut it into two pieces for more bark. I pulled them at IT of 190 as I knew I was keeping them in a faux cambro for about 3hrs. Everyone loved them. I really appreciate everyone's eagerness to assist me.