myself888 Posted April 7, 2010 Report Share Posted April 7, 2010 We have this 7lbs Kirkland boneless pork loin in the deep freeze and would normally cut it into thick steaks for grilling; however, I just saw a comment from Jeff about doing a low/slow pulled pork loin and decided to ask for advice. Rub or not? Brine or not? Inject or not? Same basic low/slow technique? -225* to 235*? -How many hours? All advice welcome. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted April 7, 2010 Report Share Posted April 7, 2010 I don't think you'll be happy cooking it to that stage. If it were me, I'd cut it into thick (double chop) medallions, brine them in a light brine (< 1/2 cup salt per gallon, but at least 1/3 cup, and less sugar), and smoke/cook them to 140-145 F internal (to taste) When I buy this cut, I get it from a butcher bone-in, and cut off a very meaty rack of country ribs, to cook 6 hours like spareribs. That portion around the bone benefits from the long slow cook. More frequently I do a "house-cured ham" recipe, making up a seasoned brine and computing the salt. Quote Link to comment Share on other sites More sharing options...
jdbower Posted April 7, 2010 Report Share Posted April 7, 2010 Normally I do fresh loins, less than a week old from Costco generally. I don't brine, just a dry rub in whatever flavor I'm in the mood for. Frozen I'd probably brine first to try to restore some moisture. I cook at 220F until I get the insides to about 195F - often I'll overshoot over night and have had success up to 205F internal temperature. My argument for pulled loin is that it may be dry but it pairs fantastically with a sauce. If you don't like BBQ sauce or don't like dry pulled pork as much as I do it may not be for you, but it may be worth an experiment. Otherwise I'd look at a tenderloin for pork "steaks" or roasts, but loin is also great sliced and braised with apple cider vinegar, soy sauce and slivered onions if you are unfortunate enough to have to cook inside Quote Link to comment Share on other sites More sharing options...
myself888 Posted April 8, 2010 Author Report Share Posted April 8, 2010 Naturally, there is no comparison to a good low/slow pulled pork butt; however, I like the loin idea as another option - especially since I love vinegar with meats. Heck, I make chicken salad sandwiches with leftover dry breast meat, so why not cut out some calories and make a nice pulled pork sandwich with a vinegary slaw. Since it has been frozen, it won't make great steaks anyway, so brining may be called for. Just for kicks, I might just thaw it out and inject it with something that resembles your vinegar and the Lilly injection solution. I found your post from last year with the pictures - that sealed the deal. I'll post my experiment soon. Quote Link to comment Share on other sites More sharing options...
jdbower Posted April 8, 2010 Report Share Posted April 8, 2010 If you love vinegar as much as I do you won't be disappointed! Chris Lilly's book has a lot of great recipes. I do a variant of his Western Carolina Pig Dip (page 224) and his Crisp Spicy Southern Mustard Coleslaw (page 76) is a great hit - but instead of mayo use horseradish mayo (I can find it by the mustard at my local supermarket). Remember, the best part about these recipes is that you can modify them to make them your own! Quote Link to comment Share on other sites More sharing options...
myself888 Posted April 8, 2010 Author Report Share Posted April 8, 2010 Wahoo! I love horseradish. I grew up on any red meat with HR! And I can't eat sushi without copious amounts of wasabi in my dipping sauce. Thanks for the tips. I guess I'm going to order that book on Amazon right now. Quote Link to comment Share on other sites More sharing options...
