Barbeque pork loin is a summertime favorite, but why save this treat for summer? While it may be too cold to cook barbeque pork loin on the grill in February, you can try other cooking methods.
Of course, it all begins with selecting the perfect pork loin to barbeque. Then you must also consider how you want to cut the meat once it's cooked. Last, but not least, the barbecue sauce you choose will vary from region to region.
Selecting a Pork Loin to Barbeque
Many people love pork loin because it's so lean, but that makes it hard to find the perfect roast for barbeque. Recently, butchers have been removing the top layer of fat to make the cut more appealing to health-conscious shoppers. The only problem is a pork loin with a layer of fat is what you need for barbecue. If you don't see a pork loin that has a layer of fat, ask the butcher. Explain to him that you're going to barbecue the meat. The fat on the meat is essential because it keeps the pork loin moist as it cooks. Without it, you're going to need a lot of barbeque sauce to make up for the dryness of the meat.
Two methods work best for barbecue pork loin. The first is using the slow cooker. A slow cooker not only keeps the pork loin moist, but it also makes the meat tender as well. All you need to do is place the pork loin in the slow cooker, fat side up, and cook on low for 8 to 12 hours, depending on the size of the roast. After the pork loin has cooked, you can then remove the fat and prep the meat for the barbeque sauce.
The second method involves a grill, a smoke box and wood chips. With this method, you will also be slow cooking the pork loin, but it will be infused with a wonderful smoky flavor. The cooking time will vary according to your grill and the size of the roast. It's important to note that you will need to change the wood chips every few hours to get the best flavor.
Chopping, Slicing and Pulling Barbeque Pork Loin
After you've cooked your pork loin, it's time to prep it for the barbeque sauce. First, you need to remove the layer of fat from the pork loin. The fat should come off easily using a fork and knife. If you feel adventurous, you can chop your pork loin using two cleavers. For a safer and cleaner approach, you can also chop the meat using a butcher's knife and meat fork.
To slice the pork loin, you need to wait for it to cool slightly so that the slices don't fall apart. You also can use an electric carving knife. To make pulled pork loin, the easiest way is to use two forks. Grab a fork in each hand and pierce the meat. Pull the forks away from each other and the meat will begin to pull apart. Of course, you can also use your hands, but be warned that the meat is hot and will need to cool significantly before you can pull it.
The Best Barbeque Sauces for Pork Loin
The barbeque sauce you choose may depend on the region you live in. Memphis is known for its sweet and tangy barbecue sauce, while people in North Carolina prefer vinegar-based barbeque sauce. In Kansas City you'll find barbecue sauce that uses a sweet tomato-based sauce. Finally, Texans prefer sweet barbeque sauces that are slightly spicy. Experiment a little until you find a barbecue sauce you enjoy. Just remember that it's best to let guests add their own barbeque sauce to their pork loin. This ensures that they have the perfect amount of sauce.
A smoked pork loin is the perfect recipe for novices. Using the following technique, anyone new to smoking meats can turn out a tasty dish. The natural thickness of pork loin allows it to be smoked for a relatively long time without overcooking or drying out.
To achieve a successful pork loin dish, you'll need a pork loin marinade. Due to their low fat content, pork loins can become dry when cooked. However, they have their positives: Because of their even shape, they are a great cut for roasting whole and slicing thin.