I wanted to do pulled pork for graduation party in a couple months but the girl friend thinks loins will be better and you know how that conversation went. We are going to be doing a bunch of pork loins (7-8). I'm looking for a suggestion on what to use for a type of au jus to let the pork set in after slicing to help keep it from drying out. I intend on cutting as needed but will want a couple cut up for the initial rush. I normally only do a loin or 2 at a time and realize there will be quite a bit of juice from them but feel like I will need more. Any ideas would be much appreciated.
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A minor quibble--it's the school marm in me. You want "jus", not "au jus". Jus is juice, "Au jus" is a term used to convey "with jus", "accompanied by jus", or maybe "a la jus". Hence, we speak of a roast beef sandwich au jus, but we don't say "pour some au jus on that beef sandwich".-
Willy : you didn’t tag NapMaster properly to where it would notify him. By attaching a colon to his name the system didn’t recognize you were attempting to tag him. If you type the @Name, put a space, then use punctuation it will tag properly and you will still get your punctuation point across. Just trying to help.Last edited by Nate; March 29, 2019, 06:29 AM.
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I don't have anything to add to the grammar lesson, but I would suggest keeping the unsliced loins in foil pans that will contain the juices, and keep it covered with foil. I think as long as you are cooking them to about 145 or so, there should be plenty of juice for this.Comment
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And, it seems I get a better build up of juice from a full loin if I wrap it and place it in faux cambro for a bit. Open carefully in a pan to catch everything that's been built up.
And have fun at that party!
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A minor quibble--it’s the schoolmarm in me. You want "schoolmarm", not "school marm". Marm alone is a polite term of address for a lady. I am guessing by your profile name you are not a lady. Schoolmarm mostly lists a first definition of a female teacher but a second definition (that i assume you are going for) of a person who exhibits characteristics of an old time schoolteacher. I hope I don’t come across as smarmy. I was just trying to help.Originally posted by Willy View Post
*ring ring ring* school bell 🔔 ... grammar school is out.... now we can get back to bbq....
MattyV , how are you seasoning your loins? In the past I have used my pork butt rub on loins with great results that folks could put a slice on a bun or just eat it as a hunk of meat. I have used my saved juice from a pork butt as a jus for this without any problems.
If you have the room and time you could do a pork butt with the loins or a day or two before and have the jus from it. This will also give you a backup meat in case you run out of loin.
Sounds like it is going to be a fun cook. Have fun and enjoy!Comment
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I have done a mixture of rendered lard and apple juice.. 90 percent apple juice and 10 percent rendered lard heat together.. dip the slices then put on sandwich.. got good reviews when I did it if this helps..Comment
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