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Question on Pulled Pork ?

I have about a 3 lbs Loin Roast and needed a use for it. I want to brown it up nicely on my grill and then was thinking to chunk it to fit and finish in the crock pot to make some pulled pork? I know it doesnt sound like the thing to do with this kind of roast but I am working 3rd shift this week and was thinking it would be something simple that I dont need to sit and watch as it cooks. Is the grill idea worth it for the flavors before I slow cook it, and will it yield the same results as using the typical "Boston Butt" Roast?

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  1. I would say no.

    1) the loin cut does not have the fat content of a butt roast, or a pork shoulder, the two cuts from which pulled pork is typicall made from. You will not get the same texture, or flavor from the loin no matter what you do to it.

    I woulduse the pork loin for a nice pork roast.

    Next time plan ahead, buy a picnic shoulder, or butt roast, and get a smoker to do the pulled pork right.

    3 Replies
    1. re: swsidejim

      I have all the things to do I shoulder the right way, like I said I am needing a use for it and will be on 3rd shift all week and need to cook it soon, was just a thought because a crock pot can turn any meat into "pulled". I think with the right char to it, and some dry rub ahead of time, the moisture will remain inside the roast while it slow cooks, I can also wrap the roast in aluminum foil before I put it into the slow cooker. I might just try this to see if the results are to my liking, experimenting usually gets you results one way or another.

      1. re: Jimbosox04

        Good luck with your attempt.

        as I mentioned I would be more inclined to roast off the prok loin for some thinly sliced roast pork sandwiches for scenario you mentioned.

      2. re: swsidejim

        I completely concur with the swsider -- it ain't just the lack of fat either. The thing that makes pulled pork (or beef brisket) turn into tender bits of luciousness is the way the muscle fibers are seperated by fat AND connective tissue. As the low, slow cooking literally denatures that tissue the magic happens. Even if you added fat to dish somehow the loin roast will get tighter with time as the heat will just force out more and more moisture, creating the classic "mother-in-law-dry-as-dust" pork dish.

        With enough liquid in the slow cooker you could make a stew, but I find most pork stews are decidedly winter fare.

      3. i agree w the others-- the dish you describe might shred and be okay tasting to some if you dumped enough sauce on it, but i don't think you'd find it an adequate pulled pork-- there are just no shortcuts for the real thing, otherwise we'd all have crockpots, and not smokers, right?

        i feel for your shortness of time, but maybe you can do the roast in a suitable way for the cut you have-- either in the oven, or maybe a nice pot roast-- you can do your own "set it and forget it" recipe with low heat while doing other things, then enjoy it for several days afterward.

        1. Ok, You all won ...... guess I will make a stuffed Raost with it, thinking to butterfly it and wrap with some sweet sausage and apple inside. Dry rubbing the outside with some Fennel, Garlic, and Black Pepper....approval ?

          5 Replies
          1. re: Jimbosox04

            yay! that sounds delicious! & you know we were not trying to shoot you down-- just wanted you to eat well, is all :)

            1. re: soupkitten

              Yeah I know, I never take it personal, I think I eat too well sometimes, but is there such a thing?

            2. re: Jimbosox04

              that sounds darn good. especially the sausage/apple mixture you mentioned.

              1. re: swsidejim

                Would be even better if you could brine the pork for 6-24 hours before roasting.

            3. The pork loin will only take about 1/2 hour on the grill if that.
              Then you can slice it thin and make bbq sandwiches.

              4 Replies
              1. re: hkmeats

                I think a little longer than that, it is about a 3lb roast, not a tenderloin, its a loin roast.

                1. re: Jimbosox04

                  I just grilled six 3-4lb loin roasts with just a dry rub over the 4th and they cooked in about 1/2hour cuz I usually pull them at about 135ºF so it's more medium rare.
                  Letting them sit under foil tent will finish it off to a perfectly cooked roast.
                  You definitely want it off the grill before 145ºF or it will dry out on the grill...much like a pork tenderloin.

                  1. re: hkmeats

                    I had the same cut & size of pork a few weeks ago, and I did almost what you originally wanted to do with it. I put a rub on it, let it sit refrigerated overnight, browned it on all sides in a pan in a little oil, then put it in a casserole with a splash of water, covered, in a 300 oven for 2 hours. Then I pulled it and mixed it with the juices it gave up - delicious! It was the end of the loin that has the light and dark meat and there was enough of a fat cap on it to keep it moist. I love "real" pulled pork, but it is sometimes too rich for me, and I regret eating it. This method was perfect for me. You still might want to give it a try.

                    1. re: jacquelyncoffey

                      Thanks for the info, I already took the others advise but I am going to try it another time, its not like it would cost me alot to check it out. I usually add some onions and root beer to the crock pot to give it some nice sweet flavor. When I am done a make a sauce to dip the pork in right before I place it on a sandwich, I never "soak" it before. I make the sauce also with root beer and chili sauce and a few hot peppers added, kinda a sweet and hot mix. I think the worst pulled pork I had was at the Hard Rock Cafe in Boston, soggy globs of BBQ sauce....NASTY !!! I am sure anything is better than this. Please dont be misunderstood here. When I have the time and resources I can make the best pulled pork, I know the cut I need, I have the smoker, and I enjoy it dearly with a few wobbly pops, I was just trying to make the lazy man's cheat version that I guess If I wasn't a hound it would be just ok.