Skip to main content

Just a simple 10lb boneless pork loin, smoked with 5oz maple for 7 hours at 225F (finished at 180F internal) was a great success at the office Christmas potluck. Sliced thin ahead of time and reheated in a crockpot. Served about 40 people before it was gone.

Lots of people wanted the recipe - I told them it isn't a matter of ingredients, it's the equipment that makes the difference!
Original Post

Replies sorted oldest to newest

No basting during cooking. I moistened with about 1 cup of water and a teaspoon of cider vinegar when I loaded the crockpot. Also shook on a bit of the same rub I used before cooking. That was plenty of liquid.

I served bottles of Sweet Baby Ray's and Bullseye alongside. SBR is pretty good stuff for a cheap sauce - liked it almost as well as Ken Davis.

Had this been for home use, I would have used brewsky instead of water.
It's always great to get the congrats of family friends. Good on 'ya.

I think the crockpot added to the success.

When you were slicing the loin after smoking, how did it look? At 180 I would have thought it would look dry. I never take my loins to 180, but about 150 because they do dry out. But I'm serving them diret for sandwiches.

Sounds like a great idea with the crockpot, did you add sauce or something?
When sliced, it was firm but not dry - altho perhaps I like my meats a bit leaner than some folks. I microwaved a couple slices for a taste and they were plenty moist. And it was quite a lean loin - and no "solutions" added, naturally.

No sauce in crockpot, just water with a bit of vinegar intended to sort of "brighten" the flavor. Sauces were served on the side. Most folks ate their pork on a little bun with a bit of sauce on top and maybe a pickle if they felt extra creative.

The crockpot idea was intended to duplicate the steam table on all-you-can-eats. In case anybody cares, you can now buy an electric roaster with multi compartments to get even closer to the all-you-can-eat at home.
Congrats tjr,
Sounds like you served up some mighty good que!!!
I know how you feel when you tell them its not the ingredients, but the equipment that makes the diffrence.
I've got several friends that are right on the edge of investing their money on a CS.
I still cant believe the quality of food you can get out of one.

Merry Christmas

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×