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ricksrealpitbbq
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Joined: 22 Oct 2010
Posts: 70
Location: North Georgia

PostPosted: Sat Dec 25 10 8:59 pm    Post subject: Please don't ban me Reply with quote

Normally I would scoff and ridicule anyone for thinking this............................

I feel so ashamed to even ask this, but I was thinking of doing a section of a boneless pork loin in the crock pot for pulled pork. My wife bought a whole boneless loin and froze it before cutting it up. We are making half of it for a roasted loin for dinner today and I want to do something to cook up the other half of it

Anyone have any recipes or ideas on what to do ?
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Jarhead
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Joined: 11 Oct 2009
Posts: 7354
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sat Dec 25 10 10:59 pm    Post subject: Reply with quote

Rick, I've never heard of anyone "pulling" loin. It is usually sliced.
I would cut out the center, leaving the 2 ends whole for smoking.
Slice up the center chunk into 1-1/2" thick chops, butterfly or make a pocket in them. Mix up some Stovetop Cornbread Stuffin' with some of your rub for a kick, fill em up and grill or smoke away.
or
Make some Canadian Bacon, if you have the time.
Good Luck to ya. Take some pics.
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ricksrealpitbbq
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Joined: 22 Oct 2010
Posts: 70
Location: North Georgia

PostPosted: Mon Dec 27 10 8:11 am    Post subject: Reply with quote

Thanks to Jarhead for the idea of stuffed chops, I made a stuffed pork loin today

Stuffing is corn, onions, bread cubes along with sage, rosemary, thyme, and black pepper

http://i689.photobucket.com/albums/vv256/ricksrealpitbbq/pork/DSC04166.jpg

I opened up the pork loin as best I could

http://i689.photobucket.com/albums/vv256/ricksrealpitbbq/pork/DSC04167.jpg

added the stuffing

http://i689.photobucket.com/albums/vv256/ricksrealpitbbq/pork/DSC04168.jpg

rolled it up and put it in a baking dish with a coating of spices and flour so it forms a crust on the outside

http://i689.photobucket.com/albums/vv256/ricksrealpitbbq/pork/DSC04169.jpg


fresh from the oven and I used all those goodies in the pan to make a gravy

http://i689.photobucket.com/albums/vv256/ricksrealpitbbq/pork/DSC04170.jpg

here it is plated and served with mashed potatoes

http://i689.photobucket.com/albums/vv256/ricksrealpitbbq/pork/DSC04202.jpg
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Mon Dec 27 10 8:15 am    Post subject: Reply with quote

Great job Rick. You definitely took the ball and ran with it.
That looks like some fine eatin' there. I could eat a plate or three.
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina

PostPosted: Mon Dec 27 10 8:56 pm    Post subject: Reply with quote

Loins are "pulled" all the time.

What, you think they throw the loin away when whole hog bbq is prepared? Rolling Eyes

Wouldn't be my choice for a single piece of meat to pull, but it would certainly work.
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bcakesdevry



Joined: 23 Aug 2011
Posts: 15

PostPosted: Sat Sep 03 11 12:43 am    Post subject: Reply with quote

At what temp did you cook it and for how long?
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me6164
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Joined: 26 Jul 2011
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PostPosted: Sat Sep 03 11 4:52 am    Post subject: Reply with quote

Before I really knew what I was doing loin was the only way I did pulled pork. And yes it was in a crockpot. Cooked low and slow for several hours. Pulled it from the pot, let it rest for a bit. Pulled it apart threw it back in the crock pot with some BBQ sauce.
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Pig Pickin Man



Joined: 05 Sep 2011
Posts: 12
Location: Back Hills of Tenn.

PostPosted: Mon Sep 05 11 11:59 pm    Post subject: Reply with quote

We cook whole pigs mostly (Pig Pickin) and people all most fight to get the pork loin. We don't allow knifes, you must use your hands (really a fork) to pull the pork.

I guess you can call anything pulled, depends on how you get it to the plate. We do pulled chickin sandwiches.
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina

PostPosted: Tue Sep 06 11 9:41 pm    Post subject: Reply with quote

Pig Pickin Man wrote:
We cook whole pigs mostly (Pig Pickin) and people all most fight to get the pork loin. We don't allow knifes, you must use your hands (really a fork) to pull the pork.

I guess you can call anything pulled, depends on how you get it to the plate. We do pulled chickin sandwiches.


That was my point exactly. A pig pickin' would be an eye opener for many folk.
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brian abernathy



Joined: 20 Jan 2013
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PostPosted: Sat Jan 26 13 12:08 pm    Post subject: Reply with quote

I had a friend that would put one on a crock pot and add coke and said it made good pulled pork , but I don't know for sure just his word
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Sailor Kenshin
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Joined: 18 May 2008
Posts: 174

PostPosted: Sat Jan 26 13 10:55 pm    Post subject: Reply with quote

Wouldn,t ban you...would applaud your ingenuity and here's why:

Pork loin is too lean to do well on the smoker. If you were to crock a regular butt, it will swim in fat (had to do that once, don't judge me, lol, you sometimes have to adapt to outside conditions).

When surrounded by whole hog, the rest of the hog has enough fat and connective tissue to tender it up.

But the crock pot is ideal for tenderizing lean pig.

Now please airlift me a plate! Cool
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Q-in
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Joined: 05 Sep 2009
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Location: West Alton MO

PostPosted: Sat Jan 26 13 11:10 pm    Post subject: Reply with quote

What ever happened to Pit Boss?
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