Any advice on a pork loin? I'm looking for something I can cook now, freeze for a few wesks,

[struggle4progress]

thaw, reheat, and serve

[catnhatnh]

1. If you're into it, pulled pork.

McCormick's make a really nice crockpot pulled pork spice packet for around $1.50 and it should freeze well in the sauce and be easy to reheat for sandwiches....add a green salad and bingo.

[struggle4progress]

3. Thanks. Don't gotta crockpot but I know how to fake a slow cooker with my pressure cooker

[Major Nikon]

2. I do this with pork shoulder roasts

Sometimes I can get whole pork shoulders for 99 cents per pound. After slow cooking(in my smoker) to about 200-205F internal temp and pulling I vacuum pack 1lb bags and freeze. To reheat I drop in a covered pot of water just off the boil and let sit for 10 minutes(assuming thawed). Tastes just as good as fresh cooked. If you don't have a smoker it should work just as well in a slow cooker. I inject them with a marinade about 8 hours before cooking and give it a spice rub before it goes in. Here's a couple of commercial products I've used with good results or you can make your own.

http://www.amazon.com/gp/product/B001SB4DLC/
http://www.amazon.com/gp/product/B005PIZZRU

[struggle4progress]

4. Thanks!

[Major Nikon]

5. One more thing

Wrap them in foil after they come up to temp and let sit for about 30 minutes before pulling. If you want sliced instead of chopped, take them out at 190F internal temp.

[struggle4progress]

6. I appreciate the advice. I may have to dig out my thermometer

[Major Nikon]

8. Be patient with the temperature

It's pretty typical that you'll notice a stall in the internal temperature during roasting. The temp will rise rapidly up to a point level off for a while, and then start to rise again. When it starts to rise rapidly the 2nd time, you'll have only a small window of opportunity to pull it off as there's a fine line between undercooked and overcooked. 190F for slicing and 200-205 for pulling seems to work perfectly every time.

[applegrove]

7. I like doing a pork roast covered in

butter and garlic salt.

[Jenoch]

9. Pork loin make lousy pulled pork, it is way too lean.

Roast the pork loin to about 140 degrees, let it cool, and freeze it. Reheat it in a slow cooker or your pressure cooker with some liquid, slice and serve.

Pulled pork is best made with pork shoulder or sometimes a fresh picnic ham (that's the front leg).

[msanthrope]

10. I'd use a Boston butt and make pulled pork in the slow cooker. It freezes really well. nt

[dem in texas]

11. Pork Loin makes a great Pork roast

Trim some of the fat away. Put in a onion, two or three stalks of celery and a turnip. Roughly chop the veggies. Put a little Worcestershire sauce and soy sauce on the pork. Season well with salt and pepper and a little celery salt. Cook in covered roasting pan at 325 degrees, basting ever so often. Watch that it doesn't get too dry, if it is dry, all a little bit of water. You should have a rich brown liquid in the bottom of the pan when the roast is cooked. Remove the meat, push the veggies though a stainer letting the residue fall into the liquid. Heat on stove, all a little flour mixed with water to thicken the gravy, season with salt and pepper. To freeze, slice meat and pour left over gravy on it.

Add vegetables to roast: about half through the cooking, you can add some potatoes and carrots to roast along with the meat. If you have another turnip, add it too. The roasted vegetables are good leftover too.

You can go Southern (my favorite) leave off the roasted vegetables and serve this with collard greens, sweet potatoes, black eyed peas and cornbread. Make some cabbage and carrot coleslaw, adding some chopped apple and some dried cranberries if you have them on hand.

Other uses for left over pork. Pork fried rice, green pork tacos, carnitas, these are my favorite recipes for left over pork. I usually get a pork loin large enough so I will have some meat left over to one of these dishes. The green pork tacos is my husband's favorite.

[Tab]

12. I find a pork loin to be a no-brainer

I rub it with maybe an applewood mix and brown sugar or whatever I have around, salt and pepper, cook or grill until 120-130, let it rest, it's great.

[FarPoint]

13. I wouldn't do the cooking first, then freeze.

I sense the reheat would be a disappointment....Becoming dry is a high possibility as you have already cooked out the fat on the first round. Buy the loin or butt, then freeze, thaw and cook is my recommendation.

[BainsBane]

14. especially with loin

which has a lower fat content and is therefore drier.

[Good without a god]

15. I would tend to agree..

Pork loin is not something I would expect to be very good if cooked first and then frozen and thawed.