Pork Loin Half Boneless >>> Shredded Pork Sandwiches?


 
C

Chris Ford

New member
Fairly certain wife purchased wrong pork for a low and slow attempt for pork sandwiches. I have 5 lbs of fairly lean pork. I'll be doing it on a Performer. I've done it before and it was good, but want it to be great. Could I make this work so it's really good? I've used Weber's recipe books and modified their pork shoulder recipe. Any advice is appreciated - thanks.
 
I vote to make roast pork out of it. Bank the coals down both sides of the loin. I would brine, then put on a savory rub and cook it till an internal temp of 142º, and let it rest for a 1/2 hr. Carry over heat will cook it a little past 145º for you. Slice it really thin and make your pork sammies with it.
 
If sandwiches are in the works, then do what Bryan suggests: brine, cook to temp, and rest.

If you have a bone in loin (back ribs attached) and would like to make chops, do the same as above (brine/smoke) but cook to 135*. let her rest, slice between the rib bones to make chops, glaze and sear over direct heat.
 
I don't care as much for sliced pork, so I did pulled pork. As expected it did not just fall apart, but had to pull apart. It is good and I suppose a healthier alternative to pork shoulder. But, it was not great. I have to do a shoulder next time. I cooked on the Performer utilizing the minion method for 7 hours without adding any fuel. I was able to maintain between 235 and 260 degrees throughout and smoked with soaked oak chips. It's hard to break down and buy a WSM when I can succeed on the Performer. I realize it would be so much easier, but would like my porch to remain simple with just one grill. Thanks for the recommendations/advice.
 
Pork loins can not be overcooked because they are so lean.

I do them once in a while, cook them as Bryan says to around 140'ish, and use a meat slicer to cut them very thin. It's good stuff.....

They dry out any other way.
 
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