Well the title pretty much says it all. My mother phoned me and asked if I would make pulled pork on their new barbecue for a small family gathering this coming weekend. Normally I make this with shoulder (aka butt) but she told me that she went to Costco and got a "huge" pork tenderloin for me to use.
Normally I would either smoke the roast for 8 hours or roast it in the oven for about 6. I use a dry rub, no brine, and "baste" with apple juice in a spray bottle.
Having only ever made pulled pork with the butt, I don't even know if this is possible. Can I just use my same recipe and swap the cuts? Would you make any significant changes to the procedure to avoid the tenderloin drying out?
If it won't work (or won't work well) I'll need to go out and buy some pork shoulder, which is plenty cheap anyways.
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