This is recipe I use and an going to use it for Sunday

Pulled Pork
1 large boston butt (about 8 lbs)
1/4 cup rock salt or sea salt
1 teaspoon liquid smoke
2 cups water **I use less water
Directions
1-------OvenMethod-------------.
2Place Boston Butt in a roasting pan. *use my cast iron dutch oven
3Combine salt and Liquid Smoke and spread all over roast.
4Pour the water in the pan.
5Cover with heavy duty aluminum foil and roast in a 200 degree oven for 8 hours or over night.
6Shred meat and serve.

I serve it with Bama White BBQ sauce on the side

Well....your loin will be much leaner than a boston butt, I would have to skim the fat from the pan for a butt roast.
I like your recipe....but I would put half the onions on top of the meat.
I trust you will do this in your oven? At about 225?
I made some yummy pork for sandwiches using a loin last summer. The thing is is very lean and doesn't "pull" like a shoulder does. so I put a dry rub on and browned and cooked it semi done on the grill, then sliced it and covered with a sauce a lot like yours but it had a lot more catsup and then cooked that for another hour very slowly.
yep....very yummy!
Linda C

We haven't done it in ages, and it definitely would get me kicked out of my home state for defamation of a pig, but we used to make a marinade of beer, apple cider vinegar, garlic, ceyenne, and black pepper and marinate a butt for about 8 hours. Brown the roast on all sides, then put it and the marinate in a crock pot with a whole onion (quartered), a few splashes of Texas Pete or Tobasco, and enough water to cover, and cook until it's falling apart. We added a bit of hickory smoke flavoring once, but I really don't care for fake smoke.

Like I said, it's hardly authentic, but I also don't have to dig a pit in the backyard and go chop down a hickory tree either. :)

Here's the one I always make:

NORTH CAROLINA STYLE PORK BBQ

1 (4 to 5 lb.) Boston butt roast, trimmed
1 large onion, chopped
1-1/2 cups water
1 cup vinegar
1/2 cup ketchup
1/2 cup Worcestershire sauce
3 Tblsp. brown sugar
2 Tblsp. dry mustard
1 tsp. salt
1/4 tsp. ground red pepper
1/4 tsp. ground black pepper

Place roast in Dutch oven after trimming fat and discarding.
Combine remaining ingredients in a medium bowl; stir well.
Pour mixture over roast.
Cover and bake at 325° F. for 5 to 6 hours or until meat is very tender.
Remove from oven; let cool.
Remove roast from sauce. Place sauce in refrigerator until fat congeals.
Skim fat and discard.
Remove meat from bone, and chop meat.
Return chopped meat to sauce in pan, and stir well.
Cover and bake at 325° F. for 15 minutes or until thoroughly heated.
Yield: 8 servings.

Pat -- do you think I could use a tenderloin with that recipe? There is two feet of snow outside and I am not trekking to the store.

Maybe I'll try it in the oven rather than the slow cooker.

Only one way to find out, eh? =)

I always use Boston butt because it has lots of fat which makes the meat very tender. Never tried it with a tenderloin, which is very lean.

If you do, please post your results!

Mine will be in the oven early Sunday! And with the Bama White BBQ sauce to serve on the side.

Always a success! And at 200 temp.

Pat- Your recipe sounds good and I'd like to try it. What type of vinegar do you use? Thanks!

Pat, I'm going to use your recipe since it is truly t&t! I'll let you know how it goes. Thanks.

I use this recipe all the time and everyone loves it.
Tangy Pull Pork Sandwiches
by Sandra Lee - Food Network
1 large Vidala onion sliced
3 lbs pork butt, rinsed and patted dry
1 Cup BBQ sauce, your favorite
Salt and pepper
1/2 cup yellow mustard
3 Tbsp tomato paste
1 cup chicken broth
1 lime jucied
Kaiser Rolls and Cold slaw

Place sliced onions in bottom of the crock pot
Place the pork seasoned with salt and pepper on top
with the fat side down.
In a med bowl stir together BBQ sauce, mustard, tomato paste, chicken broth and lime juice. Pour over the pork. Cover and cook on low for 6 to 8 hours until tender. Remove pork and let rest for 10 mins. Pull apart with two forks discarding the fat. Add the onions from the crock pot and about 1/2 cup of the juices to the pork. I also add additional BBQ sauced to the consistency I like.
Put on rolls with cold slaw on top and enjoy.

Linda

I'm lazy.
Put a big ol' pork butt in the crockpot, dump half a bottle of your favorite BBQ sauce over it, sprinkle on some dehydrated onions. Cook on low all day.

Shred, heap on a bun and eat. Preferably with coleslaw and baked beans!

Deanna

Okay, Pat's recipe is in the oven. Hope zi can pull it off. I will try others another time, unless this is too fabulous!

I also sliced a nice chunk of skin off the top of my left thumb while chopping onions. Fortunately none landed in the sauce. Now I am sitting here applying pressure. I am such a klutz.

I have Pat's North Carolina Pulled Pork in the oven right now, too. I was going to do something with a pork shoulder today and happened to read this thread. Sounds (and smells) delish!

Judi

Pat : Can I sub wine for the vinegar, It would give me an excuse to have a glass too.
Have to test it, before using it.
Lou
PS :
Detired : I'll be waiting for your results.

Here is the midway update: The house smells absolutely wonderful. I went out to dig out my car from the snow and when I came in the aroma was amazing.

It took about 3 hours for the tenderloins to be falling apart. It was less meat than Pat uses, so they got done faster plus tenderloins are already tender.

So, I am going to shred the meat and re-bake in the sauce very soon. I used half the amounts since I only had 1.5 lbs. of meat. I also lowered the oven temp after an hour and a half, because it seemed to be cooking too fast rather than simmering. Again I think this is because I wasn't using a Butt Roast. The final taste test will come at dinner, so I will check back.

(and you will be happy to know my thumb finally stopped bleeding although it kind of resembles ground meat. Oddly, it doesn't hurt at all. That's probably TMI.)

Wow - I was out of town when I posted the recipe - I'm back home now. Thanks for the update - and I want to know how it TASTES!

I just use regular plain vinegar when I make it. Nothing special.

Lou - have that glass of wine anyway, dude! =>)

Yuuuuummmmy! Wow, this is sooo good. Really wonderful. I will be using this recipe again, for sure.

I used apple cider vinegar, and I might use a little less next time, but that's just me. I tend to like things on the sweeter rather than the tangy side. I also put a little bbq sauce on it.

Pat, thanks for this recipe. I highly recommend it.

Caboodle, how is your's?

I love it. I keep going back and raiding the fridge for a little piece here and a little piece there. At first I wasn't sure about the 1/2 cup Worcestershire, but I followed the recipe exactly. I don't think I'll change anything for the next time. I like tangy over sweet in general and this seemed proportioned well for my tastes. I think this also will be a great dish for when I'm feeding several people and I want something that can be prepared ahead of time. Thanks Pat!

Judi

So glad you both liked it. I think it makes a TON and have taken it to potlucks with great success. I prefer tangy over sweet too!

Here's the good news: it freezes well too!

I made mine with about 1.5 lbs of tenderloin -- maybe a bit more, and of course no waste. I think it would serve 6 hungry people. I can't wait to get home and have some dinner. Of course, my son may have gobbled it all up by that time.

Yes, the Wors. sauce worried me too, but I went ahead and added it and it was just fine.

Thanks, Pat.

I'm glad to read that the worchestershire sauce was OK, I read that recipe and thought it was a lot, it's nice to know that it's not too much.

I've never made pulled pork with anything but shoulder/butt, and I usually just shove it in the crockpot with some onions, salt, pepper, a bit of water, much like Glenda does hers, but I serve mine with a Jack Daniels sauce instead.

Elery likes to make pulled pork in the smoker, and that's good too, but I'm open to something new, so I'll try Pat's recipe at some point when I'm jonesing for pulled pork.

Glenda, what is white BBQ sauce?

Annie

Annie - I'm not glenda, but white BBQ sauce is a regional thing for Alabama. It's mayonnaise-based. Here's the recipe I have for it:

ALABAMA WHITE BBQ SAUCE

1 cup mayonnaise
1 cup cider vinegar
1 tablespoon lemon juice
1 1/2 tablespoons black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne

Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.

You want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long.