Bone in Pork Loin

[Pfunk1977]

I found a bone in pork loin, about 5 bones, in my freezer yesterday and took it out to put on smoker to make pulled pork. It shouldn't be much different than using a pork shoulder should it? Or is there something I need to do differently? I am putting it on smoker first thing tmrw am.

[RonB]

I don't believe that's a good meat for pullin'. It's like a pork chop - very lean, and should be cooked hot and fast to ~ 145* for best results.

Hopefully someone will correct me if I am wrong...

[EdF]

Nothing to correct, as far as I know.

[HouseHomey]

140° it will rest up. Take flavor and glaze to the exterior very well.

[1Paramedic]

I'm with the other guy, that is basically a big pork chop. I wouldn't try pulling it, I really don't think it'd come out good at all. Sorry

[HouseHomey]

"I'm with the other guy." LMAO. We kind of like having him around too. Welcome wo the pit. What do you do for work? Kidding of course. Welcome sir. Robb

[Pfunk1977]

So how do you all think I should cook it? Should I smokier or cook on grill? Can I sear on grill and then slow cook on smoker after? hmmmm Or maybe sear on weber charcoal with lump and wood?

[HouseHomey]

Any way is fine. Just don't overlook it, that's what counts. Feel free to front Sear it for char and smoke up to 140° and let it rest. Or sear in the rear but you can easily overlook that way. Also may but thick chops to Sear, brine for a coup,e of hours and go for and fast with too much salt and flavor.

[texastweeter]

If its long enough you can make a crown roat of pork, but it sounds too short. Me personally, id cut it into 2.5 inch steaks, wet brine for a couple of 3 hours, season with pepper, and garlic. Smoke it over hickory, then reverse sear it. Serve with a spicy pepper jam (i like cooking down scotch bonnets since they are a bit fruity), and some bacon wrapped green beans and jalapenos on the grill.

[HouseHomey]

Shoot, I just posted above before I read this. My brother from a Texas mother.

[Pfunk1977]

well that sure sounds delicious. its in the fridge with a bunch or bbq rub etc on it. I think I'm gonna fire up the weber charcoal grill and sear it and then indirect up to temp and hope for the best. thanks all

[RonB]

That should work just fine.

[fzxdoc]

Be sure to take it off at 135°F or so. It will find its way to 140°, the perfect juicy pork eating temp, in my experience.

Enjoy that delicious-sounding supper!

Kathryn

[HouseHomey]

Well. Maybe I should read the whole thread before I go posting. 😀

[jgreen]

Try and remember the pics too. Sounds wonderful.

[JGo37]

Put it in a slow cooker with a can of PBR (the contents, not the can itself, to be clear), and 2 TBSP of Liquid Smoke and GrillMates Mesquite Rub. Overnight. At the same time, smoke a boneless boston and pull it. ;o)

[jfmorris]

Whew! Where is the 'you're crazy' button on here?