There are several different methods of cooking pork loin, but my favorite is the coals-and-smoke method. By grilling the pork loin over hot coals, I’m able to get it to caramelize on both sides, while the smokey flavor is preserved. This is especially useful if you want to cook a large amount of pulled pork, but don’t have the time to do it in a smoker.
How to cook pork loin
Pork is a good source of protein, but it can be hard to cook in a way that preserves the taste. This video will teach you how to cook pork loin in the oven for pulled pork. The process is pretty simple, but will ensure that you get a nice pulled pork sandwich.
Ingredients
Ingredients for this pulled pork recipe include pork loin, apple cider vinegar, salt, pepper, garlic, onion, and barbecue sauce.
Prep ahead tips
Your pork loin needs to be cooked for a long time before you can pull it apart. But you don’t want to cook it all day or over night. A slow cooker is perfect for the job. If you want the loin to be moist, simply use a little bit of water to cook the pork. If you want to use the pork for pulled pork sandwiches, you should cook the pork a little longer and use a little bit of sauce to make the pork more moist and juicy.
How to make Pulled Pork at home
Pulled pork is one of the most popular dishes to barbecue. It is typically made by mixing meat with acidic seasonings and rubbing the mixture over an outdoor grill or in the oven. This causes the meat to dry out. As the meat dries out, it begins to caramelize and fall apart, which makes for a tender and juicy meal. This type of barbecue is also easy to do at home. It’s not necessary to use a specific type of meat. A pork loin is great for pulling because it has a thick and juicy interior. You’ll need to get the pork loin out of the refrigerator at least 30 minutes before you start cooking, but it will be fine to leave it out at room temperature.
Cooking method
Put pork shoulder into a large pot, add 3 gallons of water and 1/2 cup of salt. Bring the mixture to a boil, reduce the heat, and cook for 2 1/2 hours. Turn off the heat and let the meat cool for 1 hour. Take off the meat from the pot, cool it in the refrigerator and pull the meat off the bone. Pull the meat apart and put it back into the pot. Add 2 cups of barbecue sauce, 1 tablespoon of liquid smoke and 2 teaspoons of brown sugar. Cook over medium heat for 30 minutes. Pour into a slow cooker and cook on high for 5 hours. Serve immediately with a slaw, or store in the refrigerator for up to 3 days.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!