Center Cut pork loin roast ???


 
J

John Furdyn

TVWBB Pro
Can you smoke low and slow a center cut pork loin roast, then pullit like a butt? I know its alot leaner than the butt. If you can smoke it, and pull it how does it compare to the butt ?

By the way Giant food markets in N. Eastern Pa, has center cut pork loin roasts on sale this week $2.99/lb.

Any info appreciated. Thanks John
 
You can low/slow it--I never do--but you cannot take it to high internals. It will come out like cardboard.

Pork loin, especially center cut, does not have the grain nor the marbling (connective tissue and soft fat deposits) necessary for a moist, pullable result. THe meat is lighter in flavor and more finely textured. I do most of mine at 325-350 and take them to 145, 150 tops. (I often flavor-brine first.) You can cook them more slowly but I wouldn't go too much higher than 155.
 
Kevin

Thanks, maybe I cook at the 325-350 as you, take it to 145. Do you foil and put in a cooler like a butt roast or what? John
 
Not unless I need to hold it. I simply place on a platter or shettpan and tent with foil; rest about 20 min. They do fine foiled and coolered if you need to hold it for a bit though.
 
How did it come out John?
What rub (if any) did you use?
Was was the interior meat temp when you took it off the smoker?

I have a 5-6lb one I want to do Sunday, I was thinking I would try to make pulled pork but I guess that is out now. I was looking at the mustard/rub recipe on the site.

Any help would be appreciated.
 
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