Can you make pulled pork with pork loin? Absolutely! This easy crock pot recipe makes tender, juicy shredded pork loin for delicious BBQ pulled pork sandwiches.
Cook the pork in a seasoned braising liquid until fork-tender, shred, and finish with your favorite BBQ sauce.
⏱️ Quick Answer: How Long to Cook Pork Loin in a Crock Pot for Pulled Pork?
Cook pork loin slices in braising liquid until fork-tender and easy to shred, usually at 185°F or higher.
- LOW: 6–7 hours
- HIGH: 3–4 hours
Cooking times vary with the thickness of the pork and your crock pot.
Jump To (scroll for more)
- 🐖 TL;DR — Recipe Summary
- 🐖 Ingredients
- 👨🍳 Quick Overview: Pulled Pork Loin in a Crock Pot
- ⏱️ How Long & When Is It Done?
- 👨🍳 Flavor Options and Variations
- 💡 Pro Tips for Success
- 👥 Cooking for Two? Here's How
- 🥪 Serving Suggestions
- ❄️ Leftovers and Reheating Pulled Pork Loin
- 📖 More Pulled Pork Recipes
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Sea :
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"Wow Wow Wow!!! This is the ONLY way to do a pork loin in the crockpot!!!! Just pulled it out and shredded it, and it was all I could do to keep from eating it all right then and there!"
🐖 TL;DR — Recipe Summary
What is it? BBQ pulled pork made from pork loin instead of pork butt in a crock pot (slow cooker).
Why you'll love it: Tender, juicy shredded pork loin with less fat than pork butt, using simple ingredients.
How to make it: Cook pork loin in seasoned braising liquid until it shreds easily, then mix with BBQ sauce.
🐖 Ingredients
- Pork loin — Use half of a whole boneless pork loin, about 2½–3 pounds.
✅ Pro Tip: Use pork loin, not pork tenderloin. They are different cuts and are not interchangeable in this recipe.
- Beef broth — The base of the seasoned braising liquid.
- Onion — Adds flavor to the braising liquid.
- Chili powder and salt — Simple seasonings with a little kick.
- Liquid smoke — Optional, for a hint of smoky BBQ flavor.
- BBQ sauce — Mix into the shredded pork after cooking.
👨🍳 Quick Overview: Pulled Pork Loin in a Crock Pot
1. Prep: Mix the braising liquid in the crock pot. Trim and cut the pork loin into 1–1½-inch slices and add to the crock pot.
2. Cook and shred: Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until 185°F or higher and fork-tender. Remove the pork and shred.
✅Pro Tip: Pork is ready to shred when a fork slides in and out with little resistance.
3. Finish: Reserve the braising liquid. Return the shredded pork to the crock pot with some of the liquid and the BBQ sauce. Cook on LOW for another 30–60 minutes.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏱️ How Long & When Is It Done?
Cook pork loin slices in the crock pot until they reach 185°F or higher and are fork-tender. The pork should shred easily with a fork.
Cooking times:
- LOW: 6–7 hours
- HIGH: 3–4 hours
Don't rely on time alone. Pork loin varies in thickness and tenderness, so check both the internal temperature and how easily it shreds.
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👨🍳 Flavor Options and Variations
The basic recipe uses chili powder, onion, and beef broth, but you can adjust the seasoning to your taste.
- Adjust the BBQ flavor: Add garlic powder, paprika, or a little brown sugar to the braising liquid. For more heat, add cayenne pepper. Finish with your favorite BBQ sauce.
- Tex-Mex shredded pork: Add cumin to the braising liquid and substitute salsa for the BBQ sauce. Perfect for tacos, nachos, or quesadillas.
💡 Pro Tips for Success
- Trim the pork loin: Remove the fat cap and silver skin if possible. Any remaining silver skin can be removed during shredding.
- Arrange the pork in a single layer with a little space between slices for even cooking.
- Don't skimp on the liquid: The braising liquid should nearly cover the pork. Add more broth if needed.
- Save the braising liquid: Add about ½ cup per pound after shredding and reserve the rest for reheating leftovers.
- Tough pork loin: Some pork loins are naturally tougher. If the pork reaches 190°F but still isn't fork-tender and won't shred, chop it, add some reserved braising liquid, and refrigerate overnight. This helps improve the moisture and texture.
👥 Cooking for Two? Here's How
This recipe makes about 10 servings, perfect for a crowd or freezing leftovers. For a smaller batch, cut the ingredients in half and use a 3–4 quart crock pot. Keep enough braising liquid to nearly cover the pork.
If you buy a whole pork loin, cut the unused portion into pork chops or freeze it for another meal.
🥪 Serving Suggestions
Our favorite way to serve this shredded pork loin is on toasted buns with Memphis BBQ Sauce and coleslaw. It also works well served without a bun for a low-carb meal.
❄️ Leftovers and Reheating Pulled Pork Loin
Store leftover shredded pork loin and the reserved braising liquid in separate airtight containers. Refrigerate for 3–4 days or freeze in meal-sized portions for up to 4 months.
♨️ How to Reheat
- Microwave: Add a little reserved braising liquid or BBQ sauce, cover loosely, and heat in 30-second intervals, stirring until hot.
- Stovetop: Heat gently in a covered skillet over medium-low heat with a little braising liquid or BBQ sauce, stirring occasionally.
Reheat leftovers to 165°F. The extra liquid helps keep the lean shredded pork moist.
📖 More Pulled Pork Recipes
For a larger crowd, try my Oven Pulled Pork Loin—I've used it to feed fifty.
For traditional pulled pork made with pork butt, try one of these recipes:
❓FAQs
No. Pork loin is a larger, leaner cut, while pork tenderloin is smaller and more tender. They cook differently and are not interchangeable in this recipe.
Yes, but pork tenderloin cooks faster and can dry out. For the correct cooking instructions, use my Crock Pot Shredded Pork Tenderloin recipe.
Pork loin comes from the back of the pig, near the baby back ribs. It's the same cut used for boneless pork chops.
A whole pork loin is often sold in large vacuum-sealed packages. You can cut it into chops, use part for pulled pork, and freeze the rest.
(Graphic with pork loin and pork tenderloin location. Image licensed May 17, 2017, from Fotolia—copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.)
📖The Recipe Card
Crock Pot Pork Loin Pulled Pork
Video Slideshow
Ingredients
- 2½ pounds pork loin - one half of a full loin.
- 1 onion - small diced
- 2 cups beef broth
- 2 tablespoons chili powder
- ½ teaspoon salt
- 1 teaspoon liquid smoke - optional
- 1 cup BBQ sauce - after shredding
- 1 teaspoon cumin - to braising fluid
- 1 cup medium salsa - replaces BBQ sauce
Step-by-Step Instructions
Trimming the Pork Loin
- Use 2½–3 pounds of pork loin. Trim excess fat and silver skin, then cut across the grain into 1–1½-inch slices.
Mix the Braising Fluid
- Chop one small onion. In the crock pot, combine 2 cups of beef broth, the onion, 2 tablespoons of chili powder, and ½ teaspoon of salt. Add 1 teaspoon of liquid smoke (optional).
- Place the pork slices in a single layer in the crock pot.
Cook and Shred
- Cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the pork reaches 185°F or higher and is fork-tender. Remove and shred the pork.
Rehydrate the Pork
- Move all the braising liquid to a bowl.
- Return the shredded pork to the crock pot. Stir in about ½ cup of braising fluid per pound until the mixture is moist—reserve remaining liquid for reheating leftovers.
Add Sauce and Finish
- Add 1 cup BBQ sauce (or salsa for a Mexican variation). Stir to combine. Cook on low for 30–60 minutes on low to blend the flavors.
Recipe Notes
Pro Tips
- Pork loin slices are boneless pork chops—don’t confuse them with tenderloin. Any leftover raw pork loin makes great pork chops.
- Some pork loins are just tough. If it won’t shred, chop it, moisten it, and refrigerate for a day—it will improve.
- Best served the next day after flavors and moisture have settled in.
- Freezes well for 4 months or refrigerates for up to 4 days.
- Standard serving is ¼ pound.
- Feeding a crowd? Try the Oven Pulled Pork Loin for a Crowd for cooking multiple pans at once.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally published March 22, 2013. Updated with expanded options, refreshed photos, and improved organization.
Alli says
Absolutely perfect recipe. I bought a pork loin and wanted to just shred the meat instead of trying to butcher it and it came apart so easily I had to take it out of the slow cooker in chunks! I'll be using this recipe every time it's on sale now.
Leslie says
I love your Crockpot Pulled Pork from Boston Butt, so I knew this recipe for BBQ pork loin roast would also be delicious. It was tender, juicy and bonus, cooked in less time! Thank you for a fantastic recipe.
Tracy says
Haven't came out yet (just put in), To be honest this was the only recipe with no confusion I found!! I changed this up for Flavors to use as a Teriyaki pork, was helpful to know how much liquid to use, and my pork Loin is just the right size for this so already 10/10 I knew I was going to use this for pulled pork since it was cheaper, it doesn't have to be perfect as of course it's a loin not a shoulder cut.
Darla Sorensen says
Can I make it in a roaster for a crowd? What temp and how long?
Dan Mikesell AKA DrDan says
Hi Darla,
Welcome to the blog.
I have never done this is a roaster. A roaster gets up to temperature much faster than a crock pot. More like an oven.
You need to see https://www.101cookingfortwo.com/bbq-shredded-pork-loin-in-oven/ which is this recipe in the oven. I generally just used cake pans sealed with foil. If you have convections, you can do 4 pans but rotate halfway through. You can make 20 pounds or so. (about 80 servings) at once.
You can flavor any way you want.
You could still use the roaster but only one layer of meat. If the meat is piled up, it will take longer (unpredictable amount) to cook.
Let me know if you have any questions.
Dan
Dea says
Wow Wow Wow!!! This is the ONLY way to do a pork loin in the crockpot!!!! Just pulled it out and shredded it and it was all I could do to keep from eating it all right then and there! Put the braising liquid back over it and stuck in back in and now I am anxiously awaiting it to come back out so we can really eat this amazing meat! I used some Mexican seasonings and plan to serve it with some black beans and some other side... thank you for yet another wonderful recipe!!! You've never let me down yet!!!
Justin says
Is there anyway to do this in an instant pot? How if possible? I have a pre-seasoned pork loin I’m looking to shred and make tacos or sandwiches. Looking to eat this later today please respond ASAP. Thanks.
Dan Mikesell AKA DrDan says
Hi Justin,
Welcome to the blog.
I just got home so a fast answer. Generally, a 6-8 hour low crockpot recipe will take about 30 minutes in an instant pot (pressure cooker). I have never done this in a pressure cooker so can't say for sure. I'm not a big pressure cooker user since my mother had several accident with one and I'm not in a big hurry generally.
Good luck and if you do it, please post back your timing for others to see.
Dan
Kaye Richardson says
HI - my pork loin is 3.8 pounds, and I do not want to use BBQ or Mexican, I just want plain pulled pork. Do I need to add more liquid to replace BBQ/Mexican sauce? Can this be cooked on low in my crock pot all day?? Thanks, I have been having trouble finding a recipe for pulled pork that does not include some BBQ sauce or rubs or a lot of extra seasoning. I just want salt and pepper and a juicy pulled pork. Can you help? Thanks, .
Dan Mikesell AKA DrDan says
Hi Kaye,
Welcome to the blog.
You can skip any seasoning you don't want. No need to increase the liquid at the start. Low for 7-8 hours will probably be fine although I have never done that.
Realize that shredded pork loin is very bland, unlike pork butt. There is just not much taste. And since it is pork loin, it is moist enough but there is a little of that pork chop type dryness that salsa or bbq sauce will cover-up. So add back a little more liquid.
This as better the day after cooking when the brazing liquid has absorbed more. Keep any leftover fluid to add if needed later. If you need more liquid, use beef broth.
Hope that helps.
Dan
Emily says
Hi, how many pounds of pork loin would you make to feed 50 people?
Dan Mikesell AKA DrDan says
Hi Emily,
Welcome to the blog.
If using this for a large group, I calculate 1/4 pound per sandwich. If it is the lone main dish, then 1 1/2 sandwiches per person. So 50 people X 3/8 pound is just under 20 pounds. For large cookings, I usually use the oven recipe to cook lots at once. https://www.101cookingfortwo.com/bbq-shredded-pork-loin-in-oven/
Good refrigerated for 3-4 days and freezes very well for 3-4 months at least. So a great cook ahead dish for a large group.
Hope that helps.
Dan
April says
OK Dr Dan here we go. I've opted to put all the ingredients including Liquid Smoke and cumin and a clove of minced garlic into the beef broth.
We'll check back in 3 hours
DrDan says
Hope we pass...
Meaghan says
Great recipe! I've tried it exactly as written, which is delicious. I've also added minced garlic, half beer/half beef broth for the liquid, and added some cayenne pepper for extra kick. This makes such an easy work night meal; I just throw it in the slow cooker before work, shred the pork and add BBQ sauce when I get home, make a coleslaw and serve on buns for pulled pork sandwiches. My whole family loves this recipe. Thank you!
DrDan says
Hi Meaghan,
Welcome to the blog and sorry for the late reply.
The first time I tried it, I was sure it would fail (the stove top version). But it works so well and is so easy and healthier so I usually use it for gatherings with those "healthier" people where real pulled pork from pork but is just not right.
Thanks for the note.
Dan
Laura Hass says
Making for a group, it says 4 hours will it get tough if it cooks 8?
Dan Mikesell AKA DrDan says
Hi Laura,
Welcome to the blog.
Sorry your have a problem.But cooking 4 hours on high is definitely enough.
As I said in the write-up, the is occasional loin that is just tough. But pork is not graded like beef so it is hard to pick them out. If I run into one of these, I shred as good as I can, then chop it a little with a knife, the add moisture back into the meat and just let it set for a few hours.
Hope that helps.
Dan
Rebecca says
Really enjoyed this recipe, even past the test of my picky eater. I have tried this recipe twice now as I am getting ready to cook for a big fundraiser and needing a good pulled pork from pork loins recipe. I recommend using all the ingredients (pork loins, onion, broth, chili powder, cumin, salt, and liquid smoke), adding a bit of garlic, and let it cook for 8-10 hours on low in the crock pot, which mades it totally fall apart. My husband made pulled pork nachos with it and added a little salsa, one son made "street tacos" with the pulled pork, and my other son and I had pulled pork sandwiches (I added a little bit of BBQ sauce to mine but he didn't add anything to his). Very vertical recipe. Thank You!!!
Gayle says
Made this in 4 batches 12 lbs. to feed 10 people! Best recipe I've found so far, 2 Mexican and 2 bbq. Snowmobilers will be fed well next weekend. Thank you
DrDan says
I used the oven version of this to feed a poker night about 50 people once. I love that I get great shredded pork with the fat of the pork butt.
Thanks for the note.
Dan
Cindy says
My family lovved this we tried the mexican style with my homemade shells. Next time i will try the bbq.
Nicole says
10 stats for Mexican pulled pork and rice.
-Nicole in FL
Ann Marie says
These are great. Thanks for sharing.
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Debra Moses says
This is a great recipe. My roast was a bit bigger - 4.5 pounds - so I increased the stock. I used chicken stock that I had from boiling some chicken breasts for chicken salad. The salsa is a great addition to the BBQ sauce. Family loved it. Cooking on high in the slow cooker is definitely the way to go.