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Pulled pork loin?
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My thought is that loin is so good as chops or a roast, why use it for pulled pork when the cheaper cuts make great pulled pork.
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Pulled pork loin?
I see them pull the loin out of a whole hog all the time. I don't do whole hog (yet) but smoke a loin pretty often. I'm going to try something different this weekend and inject a loin with a mixture of apple juice and my rub, then take it up to about 170 or so and see if it will pull like it would coming from a whole hog.
Any thoughts? Should I take it higher? (By the way, I usually salt my loins down 24hr in advance and they always have a distinct ham flavor/texture when I take them off at 150.)Tags: None
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