Pork Problem - HELP!!

[ACW3]

A close friend of mine asked me to cook some pulled pork for them.  I told them I would be happy to oblige.  I had previously given them samples of my last pork butt cook.  They loved it!  I talked to his wife today while I was at his house and she showed me the meat she bought recently.  A 7+ pound pork loin!  It is a beautiful piece of meat.  However, I'm not sure she really wants me to use this to try to make pulled pork. 

I am looking for some suggestions to cook this for her.  I talked to her a little while ago and told her we had a problem if she really wanted pulled pork.  The pork loin is not the ideal cut of pork for pulled pork.  She did give me the go-ahead to get a couple of pork butts to do this properly.  I'd still like to cook the pork loin for her.  I'm just not sure what direction to go to give her a really tasty piece of meat to serve.  She is very picky, and I am honored to be asked to cook this for her.  She is a good cook, in her own right.

Art

[Bluecham]

The best pork loin I did on my SRG was injected with a butter garlic Herb injection I bought at the local publix, and dry rubbed with Jan's Rub. Man, thinking about it I gotta go get me another!

[attachment deleted by admin]

[HighOnSmoke]

Art, you may like the one I did in June. It is stuffed with:

Pesto
Prosciutto
Spinach
Parmesan cheese
Onion, mushroom, garlic and bacon mixture

Here is the referenced post: http://www.letstalkbbq.com/index.php?topic=9487.0

[aliengriller]

The best pork loins I have done have been injected with a soy sauce, chicken broth, various spices, etc.   Then put on a spit with a rotisserie over a medium hot fire--drip pan underneath.   Hmmm, good.   The spinning rod keeps all of the meat nice n moist.   If you are REALLY adventurous, wrap it in a bacon weave.   Did that once, but all my "critics" said, never again!   You don't need to die of a heart attack!

[Tenpoint5]

Art I would go with Canadian Bacon. Although you can and I have done it myself make pulled pork with a loin. My brother wanted it done that way and wouldn't let me use anything else. Waste of a good chunk of meat in my opinion is what I told him.

[TentHunteR]

Art, lots of good options already, so I almost hate to add another. BUT...

Did you get any of that pork sirloin roast we cooked at the Gathering last year (Tommy brought it - I cooked it)?


If you did and liked it, it would be a very simple, but tasty option:  Coat it with Maple syrup, sprinkle on some kind of a rub that has some heat to it (we like Jallelujah). Roast it in the smoker at about 275° until it reaches an I.T. of 145° - 150°.  Let it rest, and slice.

The play between the heat & sweet is nice, and since it's only on the outside it won't overwhelm anyone.

[TMB]

Stuff with rice, cheese and broccoli smoke it or cook it in and SRG with S/P + oil on the outside then wrap in bacon


[attachment deleted by admin]

[tlg4942]

I'm with Tommy on this. Stuff it...   The last one we had was stuffed with cream cheese and jalapeno peppers.  And wrapped in bacon.  Very good.  Art,  You have a good since of what goes together . Look in the fridge are in a produce isle and go with it.
 Mushrooms, spinach, onions, peppers.....

Kerry just reminded me about stuffing one with cranberries and cheese a long time ago, it was really good too. 
   

[N. Ontario Smoker]

 I also did the dried cranberries and cream cheese loin and it was delicious.

[sparky]

I also did the dried cranberries and cream cheese loin and it was delicious.

ohhh.  that does sound good. 

[drholly]

Kerry just reminded me about stuffing one with cranberries and cheese a long time ago, it was really good too. 
 

Good timing - loins on sale at my Cub. Did you smoke this?

[Sandman]

How about 1/2 b/l pork chops other 1/2 canadian bacon.

[Big Dawg]

What a problem to have, and what great list of suggestions ! !

I'd either stuff it or cut it into chops and smoke 'em.  Then you can shrink-wrap the chops and freeze them a quick dinner sometime down the road.





BD

[ACW3]

I am glad I asked for some help.  There are a lot of good suggestions.  I will talk to my friend and see how far they will allow me to "roam".  I'll let you know.

Art

I am liking the dried cranberries and cream cheese idea.  I have a loin cut into two pieces in my freezer that may get that treatment.

[muebe]

You need to cook that thing Sous Vide!

The best pork loin I have had to date was done Sous Vide!

Then finish it to your liking.