Hi, my name is Ryan, long time Lurker, first time posting :p
So, i was at the grocery store today, and say an awesome pork loin, so i grabbed it.. now to cook it...
I figure im going to cut it into probably 4 sections and freeze 3 as im only cooking for 2 people...
now i know you can do the usual roast with apples and onion, but i was thinking more along the lines of brazing it with bbq sauce, to make an almost "pulled Pork" but i know it wont be because its not a shoulder... i guess my main question is, should i brine it over night and cook it tomorrow? and will it work... i figured just water down some bbq sauce throw the oven on like 250 and leave it for most of the day.. any other ideas are greatly appreciated, and ill make sure i post pictures when im done :D
also, dont hv a slow cooker, or ide toss it in there.
I find pork loins problematic and probably won't buy one again - after I eat what's in the freezer! IMO, there's not enough fat for proper slow cooking. What I've wound up doing is slicing, pounding thin and doing picatta-type dishes. You can probably find some suggestions by searching here if you haven't already. I know people have posted that they bought pork loins when they thought they were getting TENDERloins.
Edit: Welcome to the Dark Side :)
Loin is not ideal for pulled pork, but if you cook il long and low, it can work reasonably well, just like chuck is better for pot roast than round, but if you don't rush it, round will get the job done. Go ahead and brine it overnight, then dry it, sear it, and braise it on really low heat (200-225 oven, or barely bubbling on a stove's burner) in broth, cider, or beer. Once the level of the liquid drops below half, and you can start to pull the meat apart, replenish it with bbq sauce. If you use bbq sauce at the start it is likely to burn before the meat is cooked.
I love pork loin though it is not conducive to slow cooking, and for pulled pork, you usually want a fattier cut. But if you want the BBQ effect w/ this, follow Greygarious's advice.
Also, rather than trying to "pull" it, you may just want to try slicing it thin. At that point, it will probably start to break apart, but I don't think you'll ever get the shredded meat effect of pork shoulder.
Brining should definitely be a plus for a loin--should help keep it moist, however you cook it. It definitely benefits when you are simply roasting it.
I love to put pork loin on the grill; we also occasionally put it on the rotisserie, and that comes out really well.
Awesome thanks guys, yeah, i just wanted the bbq pork effect, so ill definatly brine it tonight, and get it in the oven early and brush it with bbq sauce as the water evaps.
i really think you'd be better off to brine it, roast it at a "normal" temp for a contextually short period of time, slice it and serve it with the bbq sauce of choice. trying to go long and slow with a loin is like trying to pull a sinking fastball on the outside corner. it'll be a weak roller because you're not working with what you have. just like a ballplayer needs to "go with the pitch," go with the cut of meat you have, in this case a fairly lean roast--take it to the opposite field at 375 until the internal temp is 135-140.