Pulled pork- tenderloin

[Patrick Bateman]

I've used pork shoulder but my Asda substitute has left me with tenderloin.

What would be the best way to do this? Will leaving it for ages in the slow cooker allow the meat to break down sufficiently given the leaner meat?

[21TonyK]

Honestly think it would better to do something else. Tenderloin will just get tougher and tougher the longer its cooked. Stir fry time.

[Patrick Bateman]

That's what I thought but my workmate said he's tried it with tenderloin for 16 hours on low and it was perfect.

[21TonyK]

In which case I would question his definition of "perfect"

[Scantily]

21TonyK said:

In which case I would question his definition of "perfect"

Agreed, tenderloin, loin and leg don't have the fat content to be able to pull and will dry out.

[Patrick Bateman]

I've found this highly rated link which uses tenderloin-

http://allrecipes.com/recipe/slow-cooker-pulled-po...

One way or another I'm trying it and seeing how it goes. Would cooking it on high for 4 hours be an alternative?

[21TonyK]

Basically they are suggesting simmering the meat in acid for "X" hours then adding to a bottle of BBQ sauce before eating.

Plywood could be made edible using that technique!

[Jonny_]

Pop it on a rack inside a roasting tin with half an inch of boiling water in the bottom of the tin. Cover with foil, and cook for several hours in a low oven, topping up the water now and again.

It's not as good as properly slow cooked shoulder, but it is a lot healthier (if you care about that sort of thing!).

Also works with chicken, with makes a good burrito filling!

[Patrick Bateman]

It's too much for just me and I'd rather not freeze slices of meat to eat later.

I might just cut this into thirds to use for some small roasts and get a pork shoulder tomorrow.

[Sharted]

Roll it in 5spice and fry, finish in oven. Chinese pork, make a sauce and serve

[Patrick Bateman]

Is it any wonder there's a lack of butchers?

Just picked up 2.2kg of pork shoulder from the one along the road and it was 23 fking quid.

I don't doubt it'll be better but will it be 4 times better than the stuff I get from the supermarket?

[21TonyK]

That is madness.

[Patrick Bateman]

I rarely venture to the butcher so not sure how the one I went to compares with the other main shop in the area.

[FurtiveFreddy]

Patrick Bateman said:

Is it any wonder there's a lack of butchers?

Just picked up 2.2kg of pork shoulder from the one along the road and it was 23 fking quid.

I don't doubt it'll be better but will it be 4 times better than the stuff I get from the supermarket?

At that sort of price, I'd expect to be told it's rare breed and where it came from at least...

Personally, I don't think there's a lot of difference when it comes to doing most long slow cooks of pork. It all tastes good if treated well before and during cooking.

(Although crackling is usually better if it's from a good source)

ETA - not as bad as this though - http://www.dailymail.co.uk/news/article-318311/Nig...

Edited by FurtiveFreddy on Wednesday 12th August 13:39

[Patrick Bateman]

Here's the other notable butcher in the area-

http://scottbros.co.uk/pork/hand-of-shoulder-pork-...

Much the same price then.

I'll be sticking with the £5 special from the supermarket I suspect.

And yes it is definitely shoulder, I did ask after being floored, calmly pulling out my ten pound note wondering how much change I'd get...

[21TonyK]

1.99 a kilo from my catering butcher, imported yes but perfectly adequate for pulled pork

[Patrick Bateman]

[V8mate]

[otolith]

Had a nice piece of tenderloin on Saturday - I sliced it open, made a pocket, stuffed with basil leaves and mozzarella and then wrapped it up in Parma ham. Took about 40 mins in the oven. It's a waste to slow cook it, like stewing fillet steak.

[Patrick Bateman]

Onto the pulled pork.

This larger slow cooker I've got definitely gets hotter on low than my smaller one, the shoulder has been in for 8 hours but doesn't seem to want to fall apart, takes some effort to break the meat apart. Is it worth leaving it in for a good bit longer? Can only get more tender, right?