Roast Pork

[HodyMac]

I want to make a nice roast of pork in my PBC.

What’s the best cut of meat?  I don’t want anything too dry or lean. A tasty roast that I can cut slices off of, and slice for left overs.

I’ve made some great pulled pork and ribs. What’s the best cut for a juicy roast?

[smokeasaurus]

The last pork butt we did, I did not take it to the 195-205 range for pulling.

I think I pulled it off around 180-185 internal and after a rest sliced it.

Nice and moist and tender. Go with a butt or a picnic and give it a whirl.

[HodyMac]

The last pork butt we did, I did not take it to the 195-205 range for pulling.

I think I pulled it off around 180-185 internal and after a rest sliced it.

Nice and moist and tender. Go with a butt or a picnic and give it a whirl.

Thanks, Smoke.
I’ll give it a go...

[Kona]

Maybe check out a crown roast pork, you'll cook it whole and slice it into individual chops.

[RAD]

I've done this before and like Smoke I pulled at 180ish and let it cool and sliced. Really makes a great sliced pork.

[Pappymn]

I agree with the others. I'm not a fan of the of the loin. Too lean for me. But I do like a well prepared tenderloin


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[Big Dawg]

Let me be lone voice in the wilderness for the lowly boneless pork loin.  You can buy a whole loin at Sams for, like two bucks a pound.  I use the bigger end for roast and cut the rest into nice, thick, chops.

I've done the roasts many, many times.  Recently, I've been doing them on my rotisserie.  As long as you only take them to about 145º-150º, you'll find them to be very moist.





BD

[Smokin Soon]

Any more, I prefer I sliced butt rather than pulled. 188 or so does the trick. You might also get your butcher to cut some nice Blade Steaks from the Butt. Just did some marinated ones today.