@GammaGlobulin You going for pulled pork style, or just want juicey pork. I get pork tenderloins from Makro, as stated already. Try to find a couple larger one. Tenderloins as can't be bothered with large shoulder/hip, and long cook, for pull pork. That's the wife's thing. Reverse sear them, oven first of low temp, then in the cast iron, cust up the outside a bit, add a bit more flavor. Wrap in foil while in the over, to save all the juices. Depending how season, (wet vs dry) may want to just finish in oven on hight temp, or high temp first, then low temp. Options about, heavy rub type season. Or wet, rub with mustard, season, then throw some lemon or lime slices in the foil, wrap. If doing a honey mustard, them pay attention when cooking at the end on high, as honey burn real fast if not watching.
