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I use a Boston butt for pork and sauerkraut in about 8 hours, and it does shred, but not at all the same in texture. My NC pulled pork takes 12 to 18 hours depending on weight and how long it takes to break the plateau.nce I hit 195, I wrap it in foil and towels and place it in a small cooler. It will stay at food safe temps for at least three hours, which allows me a nice window to hit a dinner time. I pull it right at dinner, and hit it with a apple cider vinegar NC-style finishing sauce.
Rub sage and thyme on pork loin, add rest to oven cooking bag (make sure it's the kind with a tie). Put flour into bottom of oven bag. Layer onions on bottom, lay pork loin on top. Cover with apple nectar, let marinate for as little as an hour to overnight.Cut 6 slits in bag. Cook in a 350 degrees F oven on middle rack for 1 and 1/2 hours. Let rest for about 10 minutes after coming out of the oven.Slice and serve with juices from bag.ayer onions on bottom, lay pork loin on top. Cover with apple nectar, let marinate for as little as an hour to overnight. Cut 6 slits in bag. Cook in a 350 degrees F oven on middle rack for 1 and 1/2 hours. Let rest for about 10 minutes after coming out of the oven. Slice and serve with juices from bag.