Quote:
Originally Posted by GGG
Long cooks need more fat. A pork shoulder for a day makes excellent pulled pork. Tenderloins for me are an hour a low temp for 2" thick and maybe 2hrs for 3-4" thick pieces. And then I sear and serve.
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Ah ok. Confirmed suspicion then. I used the wrong type of meat for a long cook.
I was chatting with someone who did pork tenderloin for pulled pork. I'd had success with pork tenderloin for 1-2 hour cooks in the past so I tried it and I wasn't happy with the result. All my other long cooks have been quite successful as they've all been fattier cuts. A long cook with misc pieces from the sirloin tip behemoth from Costco was fan freaking tastic.