Pork Loin on the Traeger

[stomp]

@Mrs. Stomp found a pork loin on sale (“not a great price”) and we’re smoking it on the Traeger to see if we can make it into some decent pulled pork.

MEATER

cooks.cloud.meater.com

 

[stomp]

This is the recipe we’re following, which includes the health-conscious reasoning for using this less-fatty cut of meat.

 

[stomp]

And not that I'm representing Traeger, but they are running a Father's Day sale right now similar to their earlier Mother's Day sale.

 

[hvyhaul]

This is the recipe we’re following, which includes the health-conscious reasoning for using this less-fatty cut of meat.

I'm not sure I can be your friend @stomp , you are starting to take the fun out of BBQing. LOL

Just kidding, I like it when people venture into other methods of Qing or smoking. Looking forward to a final report.

 

[stomp]

I'm not sure I can be your friend @stomp , you are starting to take the fun out of BBQing. LOL

Just kidding, I like it when people venture into other methods of Qing or smoking. Looking forward to a final report.

Talk to @Mrs. Stomp @hvyhaul, she keeps a tight rein on fat/salt/sugar intake. We did coax her into making a Mac N cheese for smoking as a side dish!

 

[stomp]

Kinda, sorta reached 160 … so into a tented pan and back on at 325… flying blind now as the Meater lost connectivity and no wired probe due to foil.

 

[spincast]

following. I love the loins for the price and the health aspect, but keeping it moist and tender has been a challenge when doing anything other than a marinated spit cook.

 

[Crummybun]

I want to try that mac and cheese recipe sometime. Sounds awesome!

 

[hvyhaul]

Kinda, sorta reached 160 … so into a tented pan and back on at 325… flying blind now as the Meater lost connectivity and no wired probe due to foil.
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Even if you wrap in foil if you insert the probe after wrapping and then seal around it for moisture retention you'd be fine.

 

[stomp]

Pulled pork from the loin was good. Plenty moist for our taste and very tender and pulled apart easily. The smoked Mac n cheese… nothing to write home about…

 

[hvyhaul]

What was the problem with the Mac? It looks like it is cheesy.

Not crusty on top? Easy fix, broiler for a few minutes before serving.

Curious.

 

[stomp]

What was the problem with the Mac? It looks like it is cheesy.

Not crusty on top? Easy fix, broiler for a few minutes before serving.

Curious.

Needed some of these crushed on top…

 

[stomp]

Pulled pork sandwiches …. Mmm …good

 

[spincast]

What, no air fryer French fries?

 

[stomp]

What, no air fryer French fries?

Had ‘‘em for dinner @spincast…

 

[Mrs. Stomp]

Pulled pork from the loin was good. Plenty moist for our taste and very tender and pulled apart easily. The smoked Mac n cheese… nothing to write home about…
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I'd definitely use pork loin for another pulled pork feast - it truly was tender, tasty and super easy to shred. I think the issue with the mac 'n cheese is that we're accustomed to the super creamy oven baked variety. I made the dish ahead of time and so it had plenty of 'wait' time until it hit the smoker. Next time, I'll make it saucier and of course, top with the the smokin' hot cheetos.

 

[Mrs. Stomp]

Pulled pork from the loin was good. Plenty moist for our taste and very tender and pulled apart easily. The smoked Mac n cheese… nothing to write home about…
View attachment 58169
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And thanks to several of you who suggested a foil pan for smoker mac 'n cheese - I would likely still be scrubbing otherwise. @fireram had suggested the extra sauce earlier.... I forgot... and will remember next time