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<blockquote data-quote="raider" data-source="post: 31526" data-attributes="member: 353">i got a shortcut you may or may not be interested in...i moved from the traditional pulled pork to using whole pork loins for chopped pork... i buy the whole loins (bout 10-15#) from sams, or grocery stores, trim the silver skin, coat with whatever rub i want, and smoke for 3 hours on the traeger... i then foil with a temp sensor in the thickest part and turn up to 350 till i reach bout 170*... remove from grill and let rest for bout 1/2 hour, then open up and pull/chop, and add juice from the tinfoil packs back in and stir in... this takes bout 1-2 hours after the smoking, so a total of 4-5 hours... can also cut up loins to fit the grill and make easier to handle or wrap... i like to cut into 6&quot; pieces to get more smokey ends... traditionalists prolly won't like this, but as a cook with limited time, i love it... little drier, but way faster, easier, and more predictable, and quicker to the table when done... i actually prefer this to pulled pork... has a little firmer bite, no waste, and i've never thrown any leftovers away... good luck with your party!!!</blockquote>

[QUOTE="raider, post: 31526, member: 353"] i got a shortcut you may or may not be interested in... i moved from the traditional pulled pork to using whole pork loins for chopped pork... i buy the whole loins (bout 10-15#) from sams, or grocery stores, trim the silver skin, coat with whatever rub i want, and smoke for 3 hours on the traeger... i then foil with a temp sensor in the thickest part and turn up to 350 till i reach bout 170*... remove from grill and let rest for bout 1/2 hour, then open up and pull/chop, and add juice from the tinfoil packs back in and stir in... this takes bout 1-2 hours after the smoking, so a total of 4-5 hours... can also cut up loins to fit the grill and make easier to handle or wrap... i like to cut into 6" pieces to get more smokey ends... traditionalists prolly won't like this, but as a cook with limited time, i love it... little drier, but way faster, easier, and more predictable, and quicker to the table when done... i actually prefer this to pulled pork... has a little firmer bite, no waste, and i've never thrown any leftovers away... good luck with your party!!! [/QUOTE]

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