I like to take at least one pork loin , season the outside heavily and put it on the rotisserie on our weber charcoal grill. Only 45-60 minute and it’s done. Let cool and slice as thin as you can. Pack slices in smaller foodsaver bags. Vacuum seal. Anytime you can have a nice grilled pork sandwich. thaw, drizzle with bbq sauce, heat and put on a bun. I like to top with my pickled vidalia onions..
Does it come out ‘juicy’?
My problem with pork is that it comes out dry, and I don’t think it’s that we overcook. It seems that since it began to be advertised as ‘the other white meat’, pork has changed - they seem to be breeding much leaner, less tastier pigs than I recall from childhood...