Hit the jack pot with 50 lbs of pork, but what is it and how to I BBQ it?


 
J

JoeyPole

New member
Well interesting story here. Customer came in for work on their truck today. After that, they went to make their delivery. 3 cases of their delivery got denied due to damaged boxes (slight rip in the handle). So they came back and gave us 3 cases containing 2 of these in each box. Label on the box said BONE IN PORK LOIN.


So the question is, what the heck do I have and how do I prepare it to be BBQ'd?

I have a 22.5 WSM and a Walmart special offset that has a bunch of mods. Still finishing the offset again.


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Jackpot! Almost my favorite cut from the pig. I would debone it...Split that badboy in 2. Brine em,rub one with coarse black pepper/one with herbs. Smoke with apple to an internal of 140-150f. Rest overnight. Run thru a slicer...Vac pack in batches around 400grams. And you will have awesome lunchmeat for a long time!
 
Full loin with the loin version of back ribs. Ideally, you'd want to separate the chine from the ribs cutting lengthwise
(Looking at your pic, left to right--got access to a meat bandsaw?) then cut along the rib to separate it from the loin. If you're lucky, on the other side of the rib, you'll have a long cylindrical "tube" of meat that is only held onto the ribs by a really thin membrane. You can pull that away from the ribs with your hands (no knife needed).

End result is: loin back ribs, boneless loin and tenderloin.

I used to buy it like that for $1.69 lb but that size is generally not avail in the retail market now.

Score!
 
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