A lot of people say not to make pulled pork with pork tenderloin. I say, Don't knock it 'til you've tried it. It's not bad at all.
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| Repurposed pickled vegetables turned into slaw. |
It was so good that I made and ate six sandwiches.
Tuesday, January 02, 2024
4 comments:
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I've done it both ways--with butt/shoulder and loin--and I definitely prefer the former. But that doesn't mean that the latter isn't perfectly viable.
ReplyDeleteThumbs up for your use of slaw and pickle as toppings, too.
I prefer pork shoulder, too, but because I'm a lazy shit, I don't like having to pluck out the unrendered chunks of fat while I'm pulling the pork. With tenderloin, there's no such problem.
ReplyDeleteUnrendered chunks of fat? Hmm. I don't really remember having that problem. I think the fat usually renders out--either that or I get fairly lean cuts. But it's also been a while since I've made pulled pork, so I may have just forgotten.
ReplyDeleteDamn, that all looks good. I'd love to try that cole slaw. Well done, Chef Kevin!
ReplyDelete