I know this isn't the right cut of pork for this but I found two whole boneless loins in the freezer at the soup kitchen where I volunteer. And when the food bank gives you pork loin - which just about never happens - you make something with it. And I'm going to make pulled pork.
So when I make pulled pork in the oven with a whole shoulder, I do it low and slow (250o for at least 10 hours). I don't add any liquid - just rub with spices and roast uncovered. Any suggestions on how to adapt for loin? I will NOT be using a slow cooker, so please no suggestions using one. I don't know exactly how much meat I have - maybe 15 to 20 lbs. Will cook pork at home and pull the day before serving. Reheat with BBQ sauce at the soup kitchen the next day.