I cooked a ten lb pork loin yesterday I would like to shred the rest of it for bbq sandwhiches and pork Tacos. Should I simmer it in something so it will fall apart or do something else?

If you have a heavy bottomed pan or skillet that you can cover and cook slowly, or even a crock pot....you could cook until fork tender...I would throw some apple slices in with it, maybe pour a half a beer or so, just to keep it from drying out....They, when its nice and tender, just shred with two forks....just remember, low and slow...and dont let it dry out.

Be careful, that's not the best cut for that duty. Even in liquid you can dry out that piece of meat by cooking too much.

Low and slow wet cooking is best applied to cuts with a lot of collagen that breaks down into gelatin. Something like a shoulder roast. That backstrap you've got is what strip steaks are made of.

Do you have access to a slicer? Maybe a friend or something has one? I would try that before cooking more and trying to pull.

Mike

Loin tends to crumble or break into chunks instead of shred. I would just slice and sauce it. For tacos I would cut slices and then cut the slices into strips. If you planned ahead the two ends of the loin are ok for pulled pork and shreds pretty well. The center of the loin is best for slicing.

another suggestion would be to slice the meat, then using a large knife or cleaver, just chop it.

Sam's suggestion is your best out. Loin won't "shred" the grain of the meat is wrong.

Use it for stir fry and get a shoulder for pulled.

Good knife and a cutting board or one of these http://www.amazon.com/Pampered-Chef..._1?ie=UTF8&qid=1316695157&sr=8-1
and a cutting board

I put leftover steaks and chops in the food processor and mince it. Especially the ones that turn out tough (which is usually the reason they are leftover). Mix in some mayo and celery and make venison salad sandwiches. Use cream cheese instead of mayo and add some salt or MSG and garlic to make a spread or cheese ball.

I never, ever, throw away leftover meat.

We decided to BBQ the whole thing. So we put the roast in a large pot with a bottle of Jack Daniels Barbaque Sauce and then we filled the empty bottle full of water and added that, with a half cup of Brown sugar. It actually pulled apart very well. Topped off with carmelized onions it was delicious. Of course cooking the loin over charcoal the grill the day before added nice flavor as well. Not bad for expierimenting.