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Northwest Iowa | That sandwich spread sounds pretty good. Mom used to make "ham" salad with bologna which I liked. Pork loin is easy to overcook and then it dries out and can't be brought back. I usually make loin or chops on my charcoal smoker. It doesn't get very hot, likely not over 180. It has a water pan above the charcoal that will boil and add steam to the smoke. Chops takes about 2-3 hours and loins about 6. I coat with basil flavored olive oil and Dave's Rib Rub seasoning. They're always good and moist. I slice and keep in a slow cooker while being served. I add a little water to the cooker to form a marinade. Try again, my friend, and let us know if you try that sandwich spread! Good luck | |
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Tough leftover pork loin
