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You did NOT come in the forum and ask about crock pots did you? Not with a name like BBQ Bob?

Okay, you're new, we'll give you one more change Wink

Loins won't "pull" like Pork Butts, not the right texture.

depending on temp, on a couple of hours.

I'd brine them overnight. NOT overcooking them is the key.

Little to no fat, so slicing is the only way to go. A lot of people will make faux pork chops with them.

If you want some more details, read the headings in this forum. I see multiple threads with LOIN in the title.
Last edited by Former Member

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