Pulled pork LOIN? "Pulling" suggestions

Re:Pulled pork LOIN? "Pulling" suggestions (Relentless)

Fri, 26 Apr 2013 09:34:57 GMT

Antilope

To the original poster. This website seems to be full of the close-minded that know everything. Don't waste your time here. I won't anymore. There are other websites that are more welcoming.

Hate to see a thread die on such a sour note You sir, are the only poster in the thread wasting anyone's time. I thought everyone else made polite and positive comments. When everyone that responds says the same thing...it's just possible that at least some of them know what they are talking about. They are correct...you can't pull a pork loin.

I'm just happy to find a thread on here about food. At least I know where to go if I need information on how to build a food truck It's all good.........still plenty of interest here.

Best............John

Re:Pulled pork LOIN? "Pulling" suggestions (Antilope)

Sun, 13 Jan 2013 14:57:17 GMT

To the original poster. This website seems to be full of the close-minded that know everything. Don't waste your time here. I won't anymore. There are other websites that are more welcoming.

Re:Pulled pork LOIN? "Pulling" suggestions (chewingthefat)

Fri, 11 Jan 2013 17:41:08 GMT

Michael Hoffman

chewingthefat

pnwchef

Chewy knows a good butt when he see's one...........

Yep, been checking them out since I was 13 I believe!

Wow! You got a late start.

The key word here is START!

Re:Pulled pork LOIN? "Pulling" suggestions (OxDawg)

Fri, 11 Jan 2013 12:39:02 GMT

Slicing a loin is the best way to go for using just a loin. What I do is cook both loins or hams along with my shoulders, chop then, and blend the meat together. The result is a tasty BBQ that is ready for a good sauce.

Re:Pulled pork LOIN? "Pulling" suggestions (Michael Hoffman)

Fri, 11 Jan 2013 11:31:37 GMT

chewingthefat

pnwchef

Chewy knows a good butt when he see's one...........

Yep, been checking them out since I was 13 I believe!

Wow! You got a late start.

Re:Pulled pork LOIN? "Pulling" suggestions (chewingthefat)

Fri, 11 Jan 2013 11:25:44 GMT

pnwchef

Chewy knows a good butt when he see's one...........

Yep, been checking them out since I was 13 I believe!

Re:Pulled pork LOIN? "Pulling" suggestions (pnwchef)

Thu, 10 Jan 2013 20:53:58 GMT

Chewy knows a good butt when he see's one...........

Re:Pulled pork LOIN? "Pulling" suggestions (chewingthefat)

Thu, 10 Jan 2013 17:47:00 GMT

Why anyone would tear a pork butt apart so it can get dried out and lose moistness and heat, beats me. Pull it as ordered, with tongs, it's real simple.

Re:Pulled pork LOIN? "Pulling" suggestions (Foodbme)

Thu, 10 Jan 2013 01:50:56 GMT

http://www.amazon.com/Bear-Paw-Meat-Handler-Forks/dp/B003IWI66W

Re:Pulled pork LOIN? "Pulling" suggestions (edwmax)

Wed, 09 Jan 2013 14:04:32 GMT

A $100 bucks for a Ro-man pork puller, I can make one for less than $5. With the stuff I have in the shop, it would cost $0

Re:Pulled pork LOIN? "Pulling" suggestions (kevincad)

Wed, 09 Jan 2013 13:31:04 GMT

chewingthefat

Foodbme

You can pick your nose and you can pick your friends, but you can't pull a loin!
(Or something like that!)

You can also pick your butt.

But you can't pick your friend's butt....

Re:Pulled pork LOIN? "Pulling" suggestions (kevincad)

Wed, 09 Jan 2013 13:30:35 GMT

JRPfeff

I use rubber dipped cotton gloves I buy at the hardware store for a couple bucks a pair. They keep my fingers from being burned, yet still allow enough dexterity to pull the pork and pick out bits of fat and gristle.

Yes, if it's a butt, and it's done perfectly, fingers are all that's needed, it will just about fall apart. A loin won't.

Re:Pulled pork LOIN? "Pulling" suggestions (kevincad)

Wed, 09 Jan 2013 13:28:29 GMT

bbqbeets

SAK5252

I have a question for you smokers out there. We just finished our food truck build and are looking to smoke pork loin and serve it was a sandwich. What have you found is the best way to "pull" the loin? We are looking into getting a Ro-man pork puller (porkpuller.com), as I know it works wonders with the butt, but Im not sure how it will work with the loin.
Any suggestions?
SAK

I think you would be more successful thin slicing the loin for the sandwich. In my experience loin is not pull friendly. Bone in boston butt should give the best yield . The Roman fork is fast & easy but you will have some stuff ( fat , gristle , etc ) to clean out of
the meat .

I agree 100%, loin just doesn't pull. If you smoke a butt to perfection, it will pull with fingers just fine, fall apart wonderful!!

Re:Pulled pork LOIN? "Pulling" suggestions (chewingthefat)

Wed, 09 Jan 2013 13:24:14 GMT

Foodbme

You can pick your nose and you can pick your friends, but you can't pull a loin!
(Or something like that!)

You can also pick your butt.

Re:Pulled pork LOIN? "Pulling" suggestions (chewingthefat)

Wed, 09 Jan 2013 13:22:02 GMT

JRPfeff

I use rubber dipped cotton gloves I buy at the hardware store for a couple bucks a pair. They keep my fingers from being burned, yet still allow enough dexterity to pull the pork and pick out bits of fat and gristle.

Use Tongs, makes life much easier.

Re:Pulled pork LOIN? "Pulling" suggestions (Foodbme)

Wed, 09 Jan 2013 00:16:09 GMT

You can pick your nose and you can pick your friends, but you can't pull a loin!
(Or something like that!)

Re:Pulled pork LOIN? "Pulling" suggestions (JRPfeff)

Tue, 08 Jan 2013 23:20:52 GMT

I use rubber dipped cotton gloves I buy at the hardware store for a couple bucks a pair. They keep my fingers from being burned, yet still allow enough dexterity to pull the pork and pick out bits of fat and gristle.

Re:Pulled pork LOIN? "Pulling" suggestions (SAK5252)

Tue, 08 Jan 2013 19:59:26 GMT

I think we are gonna go the slicing route. Thanks guys!

Re:Pulled pork LOIN? "Pulling" suggestions (asromatifoso)

Tue, 08 Jan 2013 19:47:58 GMT

I do boston butts by shredding them with two forks. Just keep working at it until you have a big pile of meat, then douse it in your favorite sauce. I agree with most other posters here that loin is not the way to go for pulled pork.

Re:Pulled pork LOIN? "Pulling" suggestions (3 Olives)

Tue, 08 Jan 2013 17:04:33 GMT

SAK5252

I have a question for you smokers out there. We just finished our food truck build and are looking to smoke pork loin and serve it was a sandwich. What have you found is the best way to "pull" the loin? We are looking into getting a Ro-man pork puller (porkpuller.com), as I know it works wonders with the butt, but Im not sure how it will work with the loin.
Any suggestions?
SAK

You can chop a loin but you can't pull one. A loin sandwich is going to be much more expensive than one made from a butt or shoulder.

Re:Pulled pork LOIN? "Pulling" suggestions (chewingthefat)

Tue, 08 Jan 2013 16:59:35 GMT

Since you want to cook a loin to 135-145 degrees max, you ain't going to be able to do any pulling, there is no reason to, just slice it, top it with sausage gravy, and watch the line grow!

Re:Pulled pork LOIN? "Pulling" suggestions (bbqbeets)

Tue, 08 Jan 2013 16:42:29 GMT

SAK5252

I have a question for you smokers out there. We just finished our food truck build and are looking to smoke pork loin and serve it was a sandwich. What have you found is the best way to "pull" the loin? We are looking into getting a Ro-man pork puller (porkpuller.com), as I know it works wonders with the butt, but Im not sure how it will work with the loin.
Any suggestions?
SAK

I think you would be more successful thin slicing the loin for the sandwich. In my experience loin is not pull friendly. Bone in boston butt should give the best yield . The Roman fork is fast & easy but you will have some stuff ( fat , gristle , etc ) to clean out of
the meat .

Pulled pork LOIN? "Pulling" suggestions (SAK5252)

Tue, 08 Jan 2013 15:26:23 GMT

I have a question for you smokers out there. We just finished our food truck build and are looking to smoke pork loin and serve it was a sandwich. What have you found is the best way to "pull" the loin? We are looking into getting a Ro-man pork puller (porkpuller.com), as I know it works wonders with the butt, but Im not sure how it will work with the loin.
Any suggestions?
SAK