Pork Loin/Pulled Pork
This is a great crowd dish or a freezer dish. I don’t know how many times I cooked two whole loins like this for church meals. I would usually cook it overnight.
You can get a half loin if you want a smaller amount. You could cook it in a dutch oven or roasting pan, but cover it tightly. The instructions remain the same.
You can choose the seasonings of your choice for this. I especially like Canadian Steak Seasoning, but there are lots of spice blends that would work well. If you are planning a Mexican meal, fajita seasoning would be good. Or, if you want it simple, you can also just rub the meat with kosher salt, coarse ground black pepper and granulated garlic.
Yield: about 20 servings per loin
Equipment: 2 disposable counter pans (Double up the pans so you can get them in and out of the oven. If you don’t have two, put the pan on a cookie sheet.)
1-2 Whole Pork Loins per pan
Preferred seasonings
Spray the counter pan with non stick spray. Season the pork loins and put them into the counter pan with the fatty side up. They fit side by side and fill the whole pan.
Cover the pan tightly with aluminum foil and bake at 300 for 8-10 hours. I usually do this overnight.
This will produce a tender meat that can be shredded. Once it is cool enough to handle, remove the layer of fat across the top and then use two forks or your fingers to shred the lean meat.
Freezer Friendly:
Even if you are not serving a crowd, this is a great recipe for your freezer.
after baking and shredding, divide the meat into six or seven quart sized zip-loc freezer bags. Freeze and It makes great chili!! Add barbeque sauce and you have pulled pork to serve on buns.
This is what we like in Pork Tamales, too!