My mother always made crock pot pulled pork with loins as she thought the butts too fatty and it was great. I think it should be fine perhaps less cooking time but otherwise I wouldn't change anything.

I am making oven pulled pork this weekend ( although I chop it after, I like the texture better) and bought a loin.

On the grill, smoking for 15 hours, I use butts but the oven/crock pot, loins.

Wrap a few rashers of bacon around your butt and bake.

dcarch

https://i.pinimg.com/originals/09/55/97/09559765ba3df630cdd3481f19fc58b2.jpg

(posted at the same time as Ricky)

I did similar before the holidays. A big fat boneless loin, not tenderloin or boneless shoulder. (I usually buy bone-in shoulder). It jumped in my cart. Made it work.

Dry rub brine overnight. Lots of smoked and sweet paprika, etc....I had to cut it in half it was so long. Usually use the dutch oven but had to use the turkey roaster.

Preheat400, two good size onions coarse chopped with a bottle of hard cider a houseguest left behind that we don't care for. Foil covered, slightly tented so not touching the loins, heat down to 250 for 5 hours, check internal temp at 4 hours looking for aprox 160-165, uncover for an hour at 350 to give a sear and check for a tender pull. May need more time.

I was perfect. It was a prep ahead for holiday tamales so I froze the bulk of it. We had a meal that night, then tacos, and some sandwiches. Still have two nice chunks frozen for tacos.

*ended up a bit more than 5 hours, then an hour uncovered. Rested an hour then used the pan gravy to make a bbq sauce.

Mine had minor fats but yes, a bit of bacon will help, inside or out or some poked with a fork link sausage inside.

Bacon will give it a "baconey" taste....you don't want that. There will be enough fat in the layers of the meat....I would do as Sleevendog says....covered, with onion slices and a rub of grlic, redpepper a little cumin, salt and a bit of brown sugar. Cover well and roast low and slow until it falls apart....adding some liquid from time to time....hard cider sounds lovely...but plain water or chicken broth will do.
Pull apart and add what sauce you want....starting with any liquid in the pan!

Thanks for the responses. I went out and bought some slab bacon and when I got back I read Linda's comment. I had already been concerned about it tasting bacony, so I decided to skip it.

I ended up tying the roast, putting it in a covered pan, and since it was more contained I threw in a smoldering chunk of apple wood. Results were mixed. It wasn’t way too dry but Iprobably should have listened to the advice to add some liquid. And while I did not miss picking out tons of fat (and worse, biting into a sandwich and realizing I missed a big chunk!) I do think it could have used some sort of added fat. The smoke was a very welcome addition. No bark was disappointing. Net-net, I think I'll use boneless/fatless again, but with modifications.

Thanks again!

Thanks for the reminder, need to order one for Super Bowl.

I pefer a bone in pork shoulder....... butt ( cute eh! ) I got got with a boneless last year and thought it was lacking in fat so added a slab of pork belly , not smoked. The results were so good I now add a slab regardless of cut.

I eyed pork belly at the store, but the package was larger and more expensive than I felt like investing in. But now that I know, I may keep some on hand in the freezer.

Butter works too.....