pjtexas1
somebody shut me the fark up.
Just got off the phone with a friend that only has a gas grill. Man does he love his Holland grill. He just pulled a pork tenderloin off after 2 hours and wanted advice on what temp to put it in the oven to make it fall apart for pulled pork.:crazy: I asked him what the IT of the tenderloin was when he pulled it off the grill. He said he doesn't check the IT.:twitch: His plan was to put in foil with Dr. Pepper like he had heard people do with ribs and cook it in the oven at 200 or 250 for 4 hours. He thought it would make it fall apart like a butt. I asked him if he had plenty of sauce on hand.:laugh: Without being any ruder I told him to go with 200 and check it in 2 hours. If it wasn't falling apart to bump the temp to 250 and check in an hour. I know that the tenderloin is a lean cut and will probably dry out and not have the texture of a butt but with enough added liquid will this work? I was hoping the foil and soda would act a little like a crock pot.