Cook pulled pork loin in the oven with a simple braising method for tender BBQ sandwiches. The pork loin shreds easily after slow oven cooking and stays moist with a little of the flavorful braising liquid.
Leaner than pork butt, it's perfect for BBQ sandwiches, tacos, nachos, rice bowls, and more. It also scales easily from a family dinner to feeding a large crowd.
❓ Quick Answer: Can I Make Pulled Pork from Pork Loin?
Yes. Pork loin makes excellent pulled pork in the oven or a crock pot.
- It is much leaner than pork butt, so it is healthier.
- Braise it in seasoned broth, then shred it with some of the braising liquid to keep it moist.
If you'd rather use a slow cooker, see my Crock Pot Pulled Pork Loin.
Jump To (scroll for more)
- 🤔 TL;DR – Recipe Summary
- 🐖 Ingredients
- 👨🍳 Quick Overview: Pulled Pork Loin in the Oven
- ⏲️ How Long to Cook Pork Loin in the Oven for Pulled Pork
- 💡 Tips for the Best Pulled Pork Loin
- 🍴 Serving Pulled Pork Loin
- 🔥 How to Reheat Pulled Pork Loin
- ❄️ How to Store Pulled Pork Loin
- 👨🍳 Related Recipes
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Jackie:
⭐⭐⭐⭐⭐
"This recipe worked great! Hubby ate it with just the braising liquid, but the kids and I added BBQ sauce and ate on buns. It was so delicious, and I'll definitely keep this recipe for repeats! Thanks!!"
🤔 TL;DR – Recipe Summary
What: Make tender BBQ pulled pork from pork loin in the oven with a simple braising method.
Why: A leaner alternative to pork butt that shreds easily for juicy BBQ sandwiches. Easy to scale from a family dinner to a large crowd.
How: Braise sliced pork loin in seasoned broth until fork tender, shred it, then mix in some of the braising liquid before serving with your favorite BBQ sauce.
🐖 Ingredients
- Pork loin: Use a boneless center-cut pork loin, not pork tenderloin. Trim any excess fat. Remove the silver skin now if you wish, or simply discard it while shredding.
- Broth: Beef broth adds the richest flavor, but chicken or vegetable broth also works well for the braising liquid.
- Onion: Chopped onion adds flavor to the braising liquid as the pork cooks.
- Seasoning: Chili powder and salt season the pork and braising liquid without overpowering the BBQ flavor.
- Liquid smoke (optional): Use only a good-quality brand made with smoke and water. It adds a subtle smoked flavor without a smoker.
- For serving: Pile the shredded pork on hamburger buns with your favorite BBQ sauce. It's also great in tacos, nachos, rice bowls, and baked potatoes.
👨🍳 Quick Overview: Pulled Pork Loin in the Oven
1. Trim excess fat from a boneless center-cut pork loin. Remove the silver skin now or discard it while shredding. Cut into 1½-inch slices across the grain.
2. Mix the braising liquid in the baking pan, add the pork slices, and seal tightly with foil.
3. Bake in a 300° oven (no preheating needed) for 2½ hours, until 185°+ and fork-tender. Reserve the braising liquid and transfer the pork to a plate.
4. When cool enough to handle but still warm, shred with forks or by hand. Discard any remaining fat or silver skin.
5. Mix some of the braising liquid into the shredded pork. Serve immediately, or refrigerate overnight, tightly covered, for the best flavor. Save the remaining braising liquid for reheating.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏲️ How Long to Cook Pork Loin in the Oven for Pulled Pork
The cooking time in a 300° oven is 2½ to 3 hours. The thickness of the pork loin slices, the pan, and the oven will affect the time.
The pork loin is ready to shred when it reaches 185°F or higher and is fork-tender, meaning a fork slides in and out easily without moving the meat. While pork is safe to eat at 145°F, it shreds much more easily when cooked to a higher temperature.
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💡 Tips for the Best Pulled Pork Loin
- Use a Dutch oven or any oven-safe pan with a tight-fitting lid. A baking or roasting pan sealed tightly with foil also works well, especially when cooking larger batches.
- Whole pork loins usually weigh 5 to 6 pounds, but you don't need to cook the whole loin. Cut off a few 1-inch pork chops for another meal and use the rest for this recipe.
- Don't discard the braising liquid. Mix some into the shredded pork to keep it moist, then save the rest for reheating leftovers.
- If the pork doesn't shred easily, chop it into bite-size pieces and refrigerate it overnight in the braising liquid. If needed, reheat it with BBQ sauce, which can help tenderize the meat.
- For a Mexican version, skip the liquid smoke and add 2 teaspoons of cumin. The shredded pork is great for tacos, burritos, rice bowls, and more.
🍴 Serving Pulled Pork Loin
Serve the shredded pork on hamburger buns with your favorite BBQ sauce and toppings. For parties, keep it warm in a crock pot on the Keep Warm or Low setting. My homemade BBQ sauce is always a favorite.
Round out the meal with classic BBQ sides like baked beans, potato salad, coleslaw, potato chips, or macaroni salad.
🔥 How to Reheat Pulled Pork Loin
For the best results, spread the shredded pork on a sheet pan and sprinkle lightly with water, broth, reserved braising liquid, or apple juice. Cover tightly with foil and reheat at 250°–300°F until hot, about 45 minutes for a large batch.
To keep the pork warm for serving, reduce the oven temperature or transfer it to a crock pot on the Keep Warm or Low setting.
A microwave works for a quick sandwich-sized portion but may change the texture, so the oven is recommended whenever possible.
❄️ How to Store Pulled Pork Loin
Store leftover pulled pork loin in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months.
For the best flavor and moisture, store the pork with some of the reserved braising liquid. Thaw frozen pork overnight in the refrigerator before reheating.
👨🍳 Related Recipes
Want a hands-off version? Try my Crock Pot Pulled Pork Loin recipe using the same lean cut of pork.
If you're feeding a crowd, you may also enjoy Chicken for a Crowd, Oven Baked BBQ Beef Brisket, and Pork Butt in the Oven.
❓ FAQs
Plan on about ¼ pound of pulled pork per sandwich. If pulled pork is the main dish, most adults will eat one to two sandwiches.
Usually, no. Reheat the pork with some of the reserved braising liquid instead, then let everyone add their favorite BBQ sauce when serving. If the pork seems a little tough after shredding, reheating it with BBQ sauce can help tenderize it.
No. Pork tenderloin is much smaller, leaner, and cooks much faster than pork loin. This recipe is developed specifically for boneless center-cut pork loin, which stays moist and shreds well after slow oven braising.
Choose a liquid smoke with only smoke and water in the ingredient list—no added chemicals or flavorings. I use Wright's brand.
📖The Recipe Card
Pulled Pork Loin in the Oven
Ingredients
- 5 pounds pork loin - Center cut
- 1 onion - large chopped
- 28 oz beef broth - two cans or one large box
- 4 tablespoons chili powder
- 1 teaspoon table salt
- 2 teaspoons liquid smoke
- Hamburger buns
- BBQ sauce
Step-by-Step Instructions
- Trim excess fat from the pork loin. Remove the silver skin now if desired, or discard it while shredding. Cut the pork loin across the grain into about 1½-inch slices.
- Use a Dutch oven or another oven-safe pan with a tight-fitting lid. A baking or roasting pan sealed tightly with foil also works well.
- Add the chopped onion, beef broth, chili powder, salt, and optional liquid smoke to the pan. Mix well, then add the pork loin slices. The liquid should almost cover the pork; add a little water if needed.
- Cover tightly and place in a 300°F oven. No preheating is needed. Cook for about 2½ to 3 hours, until the pork reaches at least 185°F and is fork-tender.
- Transfer the pork to a plate and reserve all the braising liquid. Let the pork cool until it is comfortable to handle but still warm.
- Shred the pork with two forks or by hand. Discard any remaining fat or silver skin.
- Mix about 1 cup of the braising liquid into the shredded pork. Add more as needed to keep it moist. Serve immediately or refrigerate overnight in a tightly covered container for the best flavor. Save the remaining braising liquid for reheating.
Recipe Notes
Pro Tips:
- This recipe is easy to cut down or scale up. If you do not need the entire pork loin, cut the unused portion into 1-inch pork chops for another meal.
- The braising liquid should almost cover the pork slices, so it may not scale in exactly the same proportion as the meat.
- Beef broth gives the richest flavor, but chicken or vegetable broth may be used.
- Save all the braising liquid. Add some to the shredded pork after cooking and reserve the rest for reheating.
- This is an excellent make-ahead recipe and is often even better the next day.
- For large groups, plan on about ¼ pound of pork per sandwich.
- Refrigerate leftovers for up to 4 days or freeze for up to 4 months.
- For a Mexican variation, omit the liquid smoke and add 2 teaspoons of cumin.
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)
Editor's Note: Originally Published August 18, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jackie says
This recipe worked great! I had to modify just a bit because my roast was just under 2.5 pounds and my husband won't eat onions-so swapped that for onion powder. It took just 2 hours for it to reach recommended temp and after cooling a bit, it shredded beautifully! Hubby ate it with just the braising liquid but the kids and I added bbq sauce and ate on buns. It was so delicious and I'll definitely keep this recipe for repeats! Thanks!!
Ann says
I made this as directed. Came out great!! Will use it to cook for 25 people for upcoming event. Great, economical dish to serve. Thank you!!
Terry Yarham says
Dr. Dan - love the blog - I've gotten many recipes from you that we now consider ""goto's".
After about 2 1/2 hours, our pork (about 5 1/2 lbs) was at 192 degrees. I pulled it (recipe says 180 degrees plus), but it was pretty difficult to shred after it had cooled. If it were pork butt, I would say it needed cooked more to get the temp up, but wasn't sure with the pork loin being so much leaner if that would be the case. Does it react the same?
I'm sure the flavor will be great, and we are looking forward to using this as a healthier alternative to pulled pork. Any idea if our loin was overcooked, undercooked, or was it fine and it's just a lot harder to shred than pork butt?
Dan Mikesell AKA DrDan says
Hi Terry,
You seem to have gotten one of the "tough ones" I discussed in the post. And it may be a tad over cooked. Don't cook it more.
Shredded/chop it up and get some bracing fluid on it for overnight. It will be better after that.
Dan
Mark Valdock says
I quit buying these pork loins as no matter what I did they always came out tough. Awesome recipe , came out nice and tender! I did add some BBQ sauce and after shredding just put it back in braising liquid and served over rice.
Reddee says
Made this it was very good. I added a few spices it this was a good start. Thank you so much.
Betty says
Hi Dan...yes, sorry a misprint on my part. Took it out after 1 hr.45 min. It's tender & smells great. Will be having it tomorrow,
putting in fridge overnight in some braising liquid. (& a little bbq sauce)
Will let you know how it turned out!
Betty says
I've got this in oven now but just have 2 lbs pork. Is 1/2 hrs.braising time still ok?
DrDan says
The time should be a little shorter but the time is 2 1/2 hours not 1/2 hour. Check it at 2 hours.
Dan
MJ says
thanks, am using pork loin for pulled pork for 300 guests. added 1/4 c beer & Canola. frig overnight. Thanks!!
DrDan says
I think this is the best use for those big chunks of pork loin. Good luck with the mass cooking.
DrDan
Jim says
This was delicious! I started with a bone-in pork sirloin (cheap) and carved off as much meat as I could while trimming off the fat, then cut it into 2 inch or so pieces as you suggested. Next time I will look for a boneless roast to make it easier. I also used 1 can of beef broth and 1 can of chicken broth because that was all that I had on hand--turned out just fine. Otherwise followed the cooking directions using a pyrex 9X13 dish covered with foil. 2 1/2 hours at 300 was perfect. Instead of returning the juice, I dumped a bottle of Stubb's smoky mesquite bbq sauce and let it set overnight.
Just had it for lunch on hot dog buns (a tip from a sloppy joe recipe) and it was awesome. Thank you for sharing such an easy recipe since I am a complete newbie cook.
Jim
DrDan says
Thanks for the note Jim. All recipes are just guidelines anyways. I'm always for getting rid of solid fat. I think you could just leave the bone in and when you take it out to shred, it will probably just fall off the bone. I though the left overs were better the second day after they absorbed fluid back in.
DrDan
Dr Dan says
The cayenne was a great idea I may try next time. I found it surprising that pork loin can be so moist.
Sam Courtney says
Yes - wonderful recipe - simple and the results were awesome - thanks for sharing! I used a little cayenne pepper instead of chili powder and it gave it a nice little bite....even my girls like it! I also used 1/2 onion since we aren't much of an onion family....but it still tasted delicious! It could cook 3 hrs instead on 2.5 and it would be even more tender to tear up by hand.
Dr Dan says
The mass feeding went great. They ate about twice as much as I expected so it was great hit. Or they will eat anything that's free.
The 190 was so it would shred easy by melting any fibrous tissue that was present and have that pulled pork type feel. The key is adding moisture and taste back with the braising liquid. Otherwise it would be wood chips.
Chris says
I would have told you that you are crazy to take a pork loin past 160 because it is so lean but then when I saw how you cooked it, it made sense. The liquid makes the difference.
It looks like you have a solid plan now. I hope the mass feeding goes well.
Dr Dan says
I don't play so I cooked. This was just so dang easy to do.
Inspired by eRecipeCards says
Great post... be careful drawing to an inside straight, it is only a small mistake to fold a winning hand and a charity game means incredibly loose players. Beware of draws.
Oh and the pork looks incredible as well.