Pulled pork for large group

I've used this method with other pork cuts for a smaller batch for our personal use at home. I just prefer the loins when do a big batch. I'm sure butts would work equally as well.

SWMO wrote:
My thought is that a loin is not a butt, and never will be. The fat has a lot to do with the flavor in my opinion.

I agree, we own a BBQ vending trailer and we do a few hundred butts a year, dollar for dollar we will keep using butts.

My thought is that a loin is not a butt, and never will be. The fat has a lot to do with the flavor in my opinion.

I can see how a pork center loin cut would render less fat but given that the price per lb. is often double that of a Boston butt or pork shoulder, I tend to use the shoulder cut thus increasing my tending time but lowering the overall actual meat cost. Plus nicely fatted meat tastes better IMHO. An hour or two in the fridge congeals the excess fat and allows you to degrease the cooked meat fast.

SDPat wrote:
Yes, less waste and since it's leaner I don't have to deal with so much grease to try to spoon off.

That's the great thing about smoking the butts...no grease to pull off...

Yes, less waste and since it's leaner I don't have to deal with so much grease to try to spoon off.

SDPat wrote:
Every Christmas I have to make a meal for my employees which is usually in the 35-40 range. I have made pulled pork twice. I figure about 3/4-1 pound of meat per person and I usually buy whole pork loins. I use the electric roaster. This will sound strange but I pour either root beer, Dr. Pepper or a cola over the meat...any generic brand will work. A two liter bottle usually does the trick. Add sliced onions and garlic to taste and cook it at about 185-200 until the meat is fork tender. Shred the meat and leave enough of the remaining soda to make the meat juicy but not swimming. Then I add about 2-3 bottles of BBQ sauce...any kind that you want. I tend to favor Famous Dave's. Since Christmas time is so busy I usually make this mid-November and freeze it. I have had many requests for the recipe and people are usually very surprised as to how it was made.

Why use lean pork loins to shred instead of Bork butts? Do they shred alright, a lot less waste using lions I suppose.

NCWriter wrote:
Sweet Baby Ray is very good when you get to the point in the recipe for adding BBQ sauce.

When I don't have the time to make my own I like to mix Sweet Baby Rays 50/50 with Stubbs Two worlds in one.

Every Christmas I have to make a meal for my employees which is usually in the 35-40 range. I have made pulled pork twice. I figure about 3/4-1 pound of meat per person and I usually buy whole pork loins. I use the electric roaster. This will sound strange but I pour either root beer, Dr. Pepper or a cola over the meat...any generic brand will work. A two liter bottle usually does the trick. Add sliced onions and garlic to taste and cook it at about 185-200 until the meat is fork tender. Shred the meat and leave enough of the remaining soda to make the meat juicy but not swimming. Then I add about 2-3 bottles of BBQ sauce...any kind that you want. I tend to favor Famous Dave's. Since Christmas time is so busy I usually make this mid-November and freeze it. I have had many requests for the recipe and people are usually very surprised as to how it was made.

When we had the kiddo football team over for pool parties, pulled pork was an easy way for me to go ... I used the roaster oven, bought meat from costco. Season to your liking, cook, pour off juice, add bbq sauce.
Easy peasy.