Pa's Black Bull (Soluble) shout out.
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I had a 6.5 lb (year plus old) pork loin in the freezer that needed to be used up. It was from Sams so was nothing special as far a quality goes. To be clear, it was a standard pork loin, not a tenderloin. As everyone knows, this cut of meat is very lean, so it turns out dry 99% of the time. I decided to inject it with Pa’s Black Bull marinade & then vac seal for 24 hours. I had to cut it into 2 pieces so it would fit in 2- 12×14in vac seal bags. I cooked it over charcoal with a rotisserie on a Weber grill. My target temp for the loin was 145. Since the loin was naturally smaller on one end, the 2 pieces were not uniform in size. The smaller piece reached 165 degrees while the other one was 130. This is usually game over if you want to have a chance at moist pork loin. I finally had to pull the spit off the grill & take the smaller piece off before it became leather. I let the smaller piece rest for 10 or 15 min & served it to my wife & two kids. I started slicing it at the table & there was juice running everywhere. It was one of the most tender, juicy pork loins that i have ever eaten. My family kept saying it was like eating candy. This was the piece that ended up with an internal temp of around 170. We also did not need any additional seasonings or bbq sauce. If you want to be the bbq master who knows how to cook moist, juicy pork loin, then you need to try Pa’s Black Bull!!
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I had a 6.5 lb (year plus old) pork loin in the freezer that needed to be used up. It was from Sams so was nothing special as far a quality goes. To be clear, it was a standard pork loin, not a tenderloin. As everyone knows, this cut of meat is very lean, so it turns out dry 99% of the time. I decided to inject it with Pa’s Black Bull marinade & then vac seal for 24 hours. I had to cut it into 2 pieces so it would fit in 2- 12×14in vac seal bags. I cooked it over charcoal with a rotisserie on a Weber grill. My target temp for the loin was 145. Since the loin was naturally smaller on one end, the 2 pieces were not uniform in size. The smaller piece reached 165 degrees while the other one was 130. This is usually game over if you want to have a chance at moist pork loin. I finally had to pull the spit off the grill & take the smaller piece off before it became leather. I let the smaller piece rest for 10 or 15 min & served it to my wife & two kids. I started slicing it at the table & there was juice running everywhere. It was one of the most tender, juicy pork loins that i have ever eaten. My family kept saying it was like eating candy. This was the piece that ended up with an internal temp of around 170. We also did not need any additional seasonings or bbq sauce. If you want to be the bbq master who knows how to cook moist, juicy pork loin, then you need to try Pa’s Black Bull!!
IVERYAN thats some good info. I love pork loin and I’m always looking for ways to improve on cooking them, ill have to give this a shot.
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I had a 6.5 lb (year plus old) pork loin in the freezer that needed to be used up. It was from Sams so was nothing special as far a quality goes. To be clear, it was a standard pork loin, not a tenderloin. As everyone knows, this cut of meat is very lean, so it turns out dry 99% of the time. I decided to inject it with Pa’s Black Bull marinade & then vac seal for 24 hours. I had to cut it into 2 pieces so it would fit in 2- 12×14in vac seal bags. I cooked it over charcoal with a rotisserie on a Weber grill. My target temp for the loin was 145. Since the loin was naturally smaller on one end, the 2 pieces were not uniform in size. The smaller piece reached 165 degrees while the other one was 130. This is usually game over if you want to have a chance at moist pork loin. I finally had to pull the spit off the grill & take the smaller piece off before it became leather. I let the smaller piece rest for 10 or 15 min & served it to my wife & two kids. I started slicing it at the table & there was juice running everywhere. It was one of the most tender, juicy pork loins that i have ever eaten. My family kept saying it was like eating candy. This was the piece that ended up with an internal temp of around 170. We also did not need any additional seasonings or bbq sauce. If you want to be the bbq master who knows how to cook moist, juicy pork loin, then you need to try Pa’s Black Bull!!
IVERYAN I’ve never tried it on pork loin before. It’s definitely my go to for brisket and a few other things. I guess I’ll be trying it on other cuts. Thanks for the info
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I’ll have to try that ,Thanks
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I had a 6.5 lb (year plus old) pork loin in the freezer that needed to be used up. It was from Sams so was nothing special as far a quality goes. To be clear, it was a standard pork loin, not a tenderloin. As everyone knows, this cut of meat is very lean, so it turns out dry 99% of the time. I decided to inject it with Pa’s Black Bull marinade & then vac seal for 24 hours. I had to cut it into 2 pieces so it would fit in 2- 12×14in vac seal bags. I cooked it over charcoal with a rotisserie on a Weber grill. My target temp for the loin was 145. Since the loin was naturally smaller on one end, the 2 pieces were not uniform in size. The smaller piece reached 165 degrees while the other one was 130. This is usually game over if you want to have a chance at moist pork loin. I finally had to pull the spit off the grill & take the smaller piece off before it became leather. I let the smaller piece rest for 10 or 15 min & served it to my wife & two kids. I started slicing it at the table & there was juice running everywhere. It was one of the most tender, juicy pork loins that i have ever eaten. My family kept saying it was like eating candy. This was the piece that ended up with an internal temp of around 170. We also did not need any additional seasonings or bbq sauce. If you want to be the bbq master who knows how to cook moist, juicy pork loin, then you need to try Pa’s Black Bull!!
IVERYAN Interesting & thank you. I have never tried it on Pork before, only brisket. Used the Bourbon Brown Sugar marinate on the pork loin & it was very good & juicy.
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Additional comments because my original post was longer than I intended:
- I think the phosphates in the marinade are what really make the difference. I think you would get similar results with any marinade assuming it contains them.
- I pumped a lot of marinade into the loin with an injector. I’m sure this made a big difference with moisture retention also.
- In my opinion, lean cuts like pork loin that are easy to dry out when grilling respond very well to marinades with phosphates.
- I understand that there are some people are hesitant to use phosphates due to health concerns. I am not saying to use them on a daily basis. These marinades are great to use for a special occasion or a treat.
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