Can I sub center cut loin roast for pork shoulder

[Anonymous]

In pressure cooker shredded pork?

It’s the NYT Spicy Pork Shoulder recipe. Had a pork loin in last meat delivery, spaced it was a different cut. I understand it’s less fatty. Would the texture be ok?

https://cooking.nytimes.com/recipes/1018552-pressure-cooker-spicy-pork-shoulder

[Anonymous]

I have made pulled pork with pork tenderloin and it’s delicious! Just less fat.

[Anonymous]

No, there is not enough fat and the fat rendering creates the texture

[Anonymous]

It won't shred as well, and will be a bit dry. The pressure cooker will help, but it still won't be quite as good. I would cut it into 1" cubes before cooking.

[Anonymous]

https://www.skinnytaste.com/instant-pot-pork-carnitas-mexican/

[Anonymous]

I would just roast quickly in oven, and then cube and pan fry in canola/vegetable oil with onions, thyme, garlic, a little chipotle or cayenne and a splash of orange juice.

[Anonymous]

not the same at all. you can do it, but it won't be the same.

also, pork loin is not the same as pork tenderloin.

[Anonymous]

I always use pork loin over pork shoulder. The shoulder is too fatty for me. I use the crockpot for shredded pork, but it takes longer (a few hours) to become shredable. Make sure you have enough liquid too so it doesn’t dry out.

[Anonymous]

Thank you. It’s a 5lb pork loin. Thick. Was hoping to shred. It’s massive for two people as a roast. Will look for other recipes. Can they be sliced for chops??