Pork Loin Full Packer - You Make The Call!

[JGo37]

This is a boneless trimmed pork loin full packer. I'm looking for suggestions on what to do with it - how I should cook it (not necessarily the prep - the epiphany). This is ~ 8 lbs., and I'm about to dry brine it in butcher's paper for a couple days.



I smoked a bone-in pork loin last week, and pulled it. I've got two smaller ones curing for Canadian bacon. I haven't got a full sous vide setup yet, so that's out. (I'm working on it.)

I've got KBB, and chunks of hickory, apple, cherry and mesquite. I've got tubes of maple and pecan pellets. I can make about any rub. I added Texas Mop Juice to last week's pulled pork. I got a slow table top roaster I can tie up for a day or two - I'm drawing a blank here...

So - what does the PIT want me to do with this?

[Steve R.]

Chris Lilly's pork loin rub recipe is widely available on the internet, as is his fantastic apple-bourbon bbq sauce. This is one of my favorite things to do with pork loin.

[klflowers]

I would cut that baby into (4) 2 lb pieces and smoke each of them differently. I like Raichlen's Brown Sugar Bourbon loin. I have done that one a couple of times and it came out great.:

https://youtu.be/mRax2g5XaD0

Maybe do another section with an Asian twist. I have this one on my to do list:

https://www.seriouseats.com/recipes/2013/06/smoked-char-siu-pork-shoulder-steaks.html

This is another one on my to do list - Spicy Pork and Sweet Potato Stew. I haven't decided how I am going to smoke the pork loin for it yet - probably just dry brine and maybe some Hanks. The recipe says 30 minute stew, but I plan on adding some flavor and smoking the loin for awhile so it will probably be 3 hour 30 minute stew:

https://www.foodnetwork.com/recipes/food-network-kitchen/30-minute-spicy-pork-and-sweet-potato-stew-3362961

I know you said no recipes - I guess my whole point was why not cut it up and do something different with each part?

Man, I need to get out of the office and back on the deck... Oh well, back to the grind (I am in the office now; just took a break to take a peek at the board).

[JGo37]

Well - I maybe wasn't clear when I meant I didn't need to be told 'how', but which recipe is awesome! I do Asian really well - so that's a great idea. (I do some great Vietnamese) So is stew after smoking. Looks like this baby is getting parted out! At the very least after maybe smoking whole. I actually hadn't thought of that...

[marshall]

that Asian recipe looks good , I might try it only im thinking maybe marinate over night first then and the rub??

[JGo37]

marshall I don't marinate any more - except for very short times - because that's just a surface treatment. I brine because that's chemical and I clearly see the advantages. If I marinate 20 - 30 minutes seems OK.

[marshall]

rotisserie, if you have one...

[JGo37]

MCS Someday...

[EdF]

I'd stuff it, figure about an hour at 250, then maybe sear it. 150F internal is where you want to go with this guy.

[JGo37]

Thanks for the target temp. I've seen 'butterfly the loin' recipes to stuff and roll it back up. Those do look really good. Would I butterfly and then brine?

[EdF]

I'm speculating a bit but if I were doing this, I'd brine before butterflying. BTW, a couple of smooshed anchovies in the stuffing won't hurt. You won't be tasting fish, just getting a bit of umami.