Pork question


 
G

Greg Muller

TVWBB Member
Used a center cut of loin for pulled pork last night. While the yield was great the meat was not as moist as I wanted. I think I may have overcooked it. 6 pounder took 7 hours to get to 190 then was foiled and left on the WSM 1 more hour. Left foiled and in the cooler for 2 more hours. Meat pulled apart easily and tasted good but was not moist enough.
My second question is about sauce. Made my own for the pork and it tasted great but was a little too thin. How do I thicken it up a little.
 
I'd say the trouble may have been the cut of meat. I thought that loins were better for slicing and shoulder roasts better for pulling. I think the shoulder stays more evenly moist because of it's fat content.
 
I agree with the cut maybe to 160 and slice. As far as the sauce what did you use? Brown sugar comes to mind to thicken or honey, some sauce come out thin not always a bad thing.
 
A loin is a leaner cut of meat. It doesn't have the marbling like a butt or picnic will have to keep the meat moist. A center cut loin is what is used to make boneless chops etc.. A butt or shoulder blade roast is what makes for really good pulled pork.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I usually take them to the low 150s, cooking at ~325 or so. </div></BLOCKQUOTE>

with a nice brine prior. Helps keep her moist if you over shoot 150* and adds a bit of saltiness to an otherwise bland log of pork.
 
A brine will help.

Cook to 140, tent w/ foil and temp will come up to 145-150

A lite pink color is the way to go with pork loin.

Tom
 
I'm of the same opinion of Tom P and Kevin K. For center or whole loin I don't low temp at all. These are not like butts - don't have the fat or as much of anything else to support a rendering process. I cook them like I would cook chops, IOW 300 or 350 degrees. Typically though for whole or center loins I prefer the rotisserie. I like to brine them as well. I never take these cuts over 150. I prefer to pull them at 140 and foil and let them come up another 5 degrees or so that way.
 
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