British BBQ Society Forums

Hi All

The wife has expressed that she would like some sliced pork instead if pulled.

Is a shoulder, boneless, ok to use or is a loin or leg better.
I was thinking of cooking until 175-180f internal as it wouldn't be breaking down as much....or would it??
I don't want to go to low and risk it not being cooked properly but would like it to stay intact while slicing it.

Has anybody done much slicing instead of pulling.
Also see some where pork burnt ends, anybody tried them??

Got a pork shoulder going on tonight but has a bone in and isn't that big.

Thanks all
Slatts

Asda do 1kg pork loin lumps for about £4. These smoke up great and turn out moist and tender. Cook over your fav wood at 225-250F. Around 3 hours or till 165. Then foil and rest for 30min. Their boneless shoulder joints, the ones about a fiver. They also turn out good and slice up ok. I cut off the mesh, then skin it and trim the fat cap a bit. Ties it back up the inject and rub.

slatts wrote:The wife has expressed that she would like some sliced pork instead if pulled.

Is a shoulder, boneless, ok to use or is a loin or leg better.
I was thinking of cooking until 175-180f internal as it wouldn't be breaking down as much....or would it??
I don't want to go to low and risk it not being cooked properly but would like it to stay intact while slicing it.

Loin & leg are better for slicing in my opinion and cooks up nicely on the BBQ and isn't as chewy as shoulder can be if not cooked to pulling stage. I find brining pork loin helps and then i only cook loin to 155f

Although, if you want pulled and she wants slices, you could always look at how people cook whole pork butts for competitions as it's possible to get both from one shoulder

Use the search for "money muscle" or google it and it should give you some points on what to do.

Thank you

Ill try the loin lump as it'll probably be just for us 2 for dinner one night.

Cheers, great info as usual

I look for the lumps with more fat running through, force of habit.

I look for the lumps with more fat running through, force of habit.

I get the pork loin from Bookers, about 2kg I think, and I grill it not BBQ. I sear it on each side and end over the hot coals then off set it and put the lid on until it gets to 55c then rest it for 40 mins and it's sooooo juicy and good for slicing too

Pork loin makes for a lovely meal and even better when thinly sliced as left overs for sarnies.

Have to disagree quite loudly here I would stay away from the loin as it can dry out if not nailed. For roast and any time i am going to slice I used a collar / neck end. Easily the juiciest joint on the pig and becoming more popular in the supermarkets and butchers.

Thanks for the replies

Starting new job tomorrow so i'll be buying a few chunks of meat again soon.
When you say the loin has to be nailed on, is that taking it off when it hits the right internal temp as its such a short window between over cooked or under or is it a feel thing??
I think i'll try a collar/neck end as the wife doesn't like dry pork.
I will try the pork loin thoughone day as it does look a nice cut and I might try to treat the wife, it is nearly Christmas