This really is the trial run for another “mass cooking”. We are providing food for a charity poker event later this week and I decided shredded pork BBQ sandwiches were just the ticket. I want 75 to 100 servings. I’m guessing that one 5 pound whole pork loin will make about 20 hamburger size sandwiches.
1) Trim a center cut pork loin of extra fat and any silver skin.
2) Braise in beef broth seasoned with chili powder, onion and liquid smoke.
3) Do the cooking in the over in a covered pan so I don’t need to pay attention (I took a nap really). You could also use a crock pot if you want.
4) Cook to about 190 so it will fall apart.
5) Cool and shred.
6) Add some of the braising liquid back in to add moisture and a LOT of taste.
It worked great.
Really nice and very smoky.
1) The silver skin on the pork lion is tougher than on a pork or beef tenderloin. If you don’t want to fight it, you could leave it initially and remove it during the hand shredding. The same for the fat. I’m fat adverse.
2) You might also run into the a small piece of meat on the side. I believe this is the tail end of a pork tenderloin. If you can trim it out, then cut it into a couple of pieces and put it in the pan.
3) This is more moist if refrigerated overnight after the last step to allow the braising liquid to absorb. It is still good the day of cooking but a noticeable difference.
4) I have cooked five of these in the last 2 days. One of the loins seem to be “tougher”. If you hit one of this (and I don’t think you can tell until cooked) then try to be sure to do the overnight to allow the braising liquid to absorb.
5) While on the subject of the braising liquid. As I said add some back in and let it absorb overnight. I reheated in a crock pot for serving and add more back in the next day. It was moist and great. I ended up using about 1 1/2 cups total per 5 pound loin. So save at least 2 cups at the beginning.
6) This could easily be a crock pot recipe. Just use high for 3-4 hours. Check the internal temp to get to about 190 degrees.
Trim a whole center cut pork loin of extra fat and silver skin. See above note about trimming.
Cut into about 2 inch slices cross grain.
Chop onion. Add to cake pan. You could use a dutch oven or any oven safe pan that you can seal shut.
Add spices to the onion. Add broth and liquid smoke.
Add pork slices. It may not be entirely submerged. Add a little water if needed.
Seal with aluminum foil and place in 300 degree oven for 2 1/2 hours give of take a little. I did not preheat. It’s a long cooking time and doesn’t matter.
Remove from over. Move pork to a plate to cool.
Reserve 2 cups of the braising liquid and discard the remainder.
After pork is cooled, hand shred.
Add back one cup of the braising liquid.
Mix well and add more liquid if needed. Refrigerate overnight if possible. Save the rest of the braising liquid to add on future warmups.
December 7 2013