This made pulled pork sandwiches as well as some pork chops. Used the oak, hickory, mapple blend pellets at 180 degrees. Took about 6 hours (internal temp needs to reach 145). Rubbed the whole tenderloin down with wildflower honey, yellow mustard, salt, pepper, garlic, and minced onion. Spritzed it down with 100-proof bourbon in a spray bottle every 30-60 minutes. Let it rest for about 5 minutes. To make it into pulled pork you can use a stand mixer.
by mapman88
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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You sure that’s not a pork loin?
Looks awesome!
Not that it matters, but its a pork loin, not tenderloin.