Yesterdays pork was a pork shoulder but today I decided to take a chance doing a hybrid cook.
Knowing how well the Can Cooker does it's job, I decided to throw 2 pork tenderloins in it after a good s&p rub down. Threw a can of Dew in and set it for the ever so popular 50 minutes this thing seems to love !
Keep in mind that these 2 tenderloins were frozen SOLID when they went in.
So, after 30 minutes i looked to see the internal temp about 100 degrees.
Another 20 min later, it was just at 145...
I pulled them both and foiled while I made some more Char Siu marinade and set aside while I chunked the loins and dunked them in the marinade.
Every piece was juicy as can be and tender enough to cut with a fork.
So after getting 650 degrees on the Akorn I sprayed the grate and laid the chunks on for a sear, about 3 minutes each side brushing with the xtra marinade liberally.
As far as taste and tenderness compared to yesterdays, this was hands down better by a mile.
I will never use shoulder again.
First pic is the 2 different cuts. Both look great imho but edibility goes to bottom pic of the first pic.
- - - it all looks larapin to MOI 
