I have tried to smoke and pull a pork loin, as you mentioned it being cheaper sometimes. Because it is so lean and lacks a lot of moisture , the stall is very short. I've cooked to 203 or so, let it rest and then attempted to pull. It is difficult to pull and is tough and dry ( not tender and juicy ). I eventually made chili Verdi with it and it still remained tough. If you have room on your grill put a shoulder as well as the loin and compare the 2. You can then freeze the one you don't want to use at the time and use it later.
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I've never smoked a loin to 200 to pull it, however my wife likes to throw loins in the crockpot and cook them to fall apart and I hate it. So dry. I love to smoke them and slice them up to 140 degree. Even 5 to 10 degrees higher than that the dryer and tougher it gets.
Think about a pork chop and what happens to it when it gets over done and then turn it into a giant loaf of dry pork.Comment
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Loin would not work well. Too lean and not enough collagen.Last edited by texastweeter; March 5, 2019, 11:48 PM.Comment
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Pork loin is best as Canadian BaconComment
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I think you'd be better off cutting it up into loin chops and cook them accordingly.Comment
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Thanks for all the information. Certainly lots of "food" for thought here. If I do decide to try it I’ll let you all know how it turned out (good or bad).Comment
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Im of the opinion you could maybe smoke a loin to the point of shredding...not to be mixed up with a tenderloin. I havent done it but ive seen a bunch of recipes via a quick google that would indicate it is not uncommon.
here is one, not smoking but roasting low and slow until internal of 200. Wouldnt be my choice for pulled pork but ya never know
https://www.delicioustable.com/pulle...sted-low-slow/Last edited by grantgallagher; March 5, 2019, 08:08 PM.Comment
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