I'm curious how you serve pork tenderloin "pulled" since tenderloin is a very lean cut of meat. What I mean is getting shreds of meat using a two fork method.

I would think having the tendorloin sliced would be the better option since it does not have that fat content which is so beneficial to pork shoulder/"but" and why it breaks down into shreds of meat naturally or with little effort.


I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.

-Max Payne