juliev
Minnesota
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My son made pulled pork for our 4th of July celebration. We bought 4 pork tenderloin roasts, about 6-7 lbs each. We seasoned them with sea salt, ground pepper and garlic, then he put them on the grill, with the charcoal around the sides and a pan of water under the meat. He used a spray bottle filled with apple cider and gave them a good spritzing every 20 minutes or so.
After about 4 hours or so, they were done and easily pulled apart with a couple of forks. I made a home made BBQ sauce for them and we served it over buns, although some of our guests chose to skip the buns. It was excellent!! I'll definitely try this again. It would even be doable at a campground.
* This post was
edited 07/06/08 07:04pm by juliev *
Julie
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jefff929
Pacific wonderland, wet side
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That is similar to the way I do it. Mmmmm...
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kihutson
Daleville, Indiana
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I took someone on this forum's suggestion and put boneless country style ribs in the crockpot with some onion, sea salt, ground pepper and chicken broth set on low. Came home later in the day, put the meat in a foil pan (because it was fall-apart tender), slobbered it with barbecue sauce and finished cooking on the grill. It would have been great pull-apart barbecue, but we ate it just as it was. It was very tasty!
Isn't this forum great with all the suggestions?? Thanks to all!!
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Super_Dave
Sacramento, CA
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I've never ever, ever heard of a pork roast of that size being able to be pulled in 4 hours.
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juliev
Minnesota
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Super_Dave wrote:I've never ever, ever heard of a pork roast of that size being able to be pulled in 4 hours.
I was surprised myself that it was done so quickly, however, it was perfect - still nice and juicy but cooked all the way through. We had planned on dinner at 5:00 PM, but it was ready much earlier.
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bcsdguy
California
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juliev wrote:My son made pulled pork for our 4th of July celebration. We bought 4 pork tenderloin roasts, about 6-7 lbs each. We seasoned them with sea salt, ground pepper and garlic, then he put them on the grill, with the charcoal around the sides and a pan of water under the meat. He used a spray bottle filled with apple cider and gave them a good spritzing every 20 minutes or so.
After about 4 hours or so, they were done and easily pulled apart with a couple of forks. I made a home made BBQ sauce for them and we served it over buns, although some of our guests chose to skip the buns. It was excellent!! I'll definitely try this again. It would even be doable at a campground.
What temp did you maintain and were they covered or open to the air?
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juliev
Minnesota
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I'll have to ask my son what temp he cooked it to, I"m thinking he said 140, but I'm not sure. I'll send him an email and find out. We cooked with the lid closed, just took it off to spray them every now and then.
* This post was
edited 07/07/08 04:37pm by juliev *
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mike4947
N. Syracuse, NY
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As an FYI those are "pork loin" roasts not pork tenderloin roasts. Tenderloins range from 12 oz to apx 1 1/2 pounds.
Pork loin is the equivalent of strip steak/loin on a cow and as such is a tender cut of meat that will cook at a higher temp/shorter time then the pork shoulder/boston butt normally used for pulled pork. There's little connective tissue that takes long/low temp cooking to break down to make the meat tender.
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Super_Dave
Sacramento, CA
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Looking at the number of coals in the picture, it looks like they were cooked hot. I'd guess closer to 300 or above. 140 wouldn't get the meat to "done" internal temperature of which is 170 or above.
They sure look delicious in any event!
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juliev
Minnesota
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I got an email back from Nick, he cooked them to 160 degrees internal temp, which is what the butcher suggested. We purchased these from a local (small town) butcher shop. They were actually 2 large, long tenderloins, each cut in half to better fit the grill. We bought the biggest ones that they had in the store, since we had about 20 people to feed.
I wish I had taken a picture of the finished product (the shredded roast) but we were too eager to eat it. And yes Super Dave, they were really delicious! Those crispy brown bits from the outside were the best.
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