Lean, healthy, and tasty shredded pork loin makes excellent BBQ pulled pork by oven baking in a spicy braising fluid. Use it any place you use pulled pork butt.
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Moist and smoky BBQ pulled pork from loin makes great barbecue sandwiches. It uses healthier lean pork loin to make a healthier low-fat version of pulled pork—you will live longer this way.
Perfect for a game-watch party or tailgating—feeding a large group has never been so easy. It's easy and cheap to scale up to feed a hundred or scale down to a smaller amount for the family with simple step-by-step photo instructions. Plus, it can be made ahead and frozen.
While this makes excellent BBQ pork loin, a simple change of spicing will make great Mexican shredded pork loin for tacos, nachos, or many other uses (instructions in the recipe card.)
This is a modification of a recipe I had developed and used for years for shredded pork loin on the stovetop. Braised in a spiced-up broth, slices of pork loin become fall-apart tender and moist after a few hours. But the oven is just as easy and more versatile for scaling to larger amounts but still works for small amounts.
A crock pot version of this recipe is Crock Pot Pulled Pork Loin. Other recipes that you can use to feed large groups: Chicken for a Hundred and Oven Pulled Pork Butt. This recipe is included in Pulled Pork Recipe Roundup.
🐖Ingredients
- Pork loin—boneless center cut, trimmed, and cut into thick slices across the grain.
- onion—chopped
- beef broth—vegetable or chicken broth may be used, but I suggest beef
- chili powder
- salt
- liquid smoke—use good quality only, optional but highly recommended to add smoky flavor
👨🍳How to make pulled pork loin in the oven
- Trim a center-cut pork loin of extra fat and any silver skin. Cut into 1 ½ inch slices.
- Mix braising fluid of beef broth, seasoning, and liquid smoke. Add the pork slices and seal in the pan with foil.
- Bake at 300° for about 2 ½ hours until falling apart tender, and the internal temperature reaches 185°+ to melt any connective tissue.
- Let cool a bit and shred by hand while still warm.
- Add some of the braising liquid back in to add moisture and a LOT of taste.
- Cover tight and refrigerate overnight if you have time. Add more braising fluid if needed.
⏲️How long to cook pork loin in the oven for pulled pork
The cooking time in a 300° oven is 2 ½ to 3 hours. It will vary by the thickness of the pork loin slices, the pan, and the oven.
The pork loin is done and ready to shred when it is 185° or high and "fork tender," which means a fork can go in and out without moving the meat much.
✔️Pro Tips
- Whole pork loins are usually 5 to 6 pounds, but you don't need to use it all in this recipe. Pork chops are cut from pork loin, so cut off some 1-inch thick pork chops for freezing.
- There is a tough silver skin on the pork loin. Trim it off or discard it during shredding.
- Some pork loins seem "tough" and don't shred well. If you get one of these, cut it with the grain in small pieces and let it set in the braising fluid overnight. While we don't usually reheat in BBQ sauce, it can tenderize some.
- Don't discard the braising fluid; you will need 1 to 2 cups to hydrate the pork loin. If you did discard it or need more, use beef broth. Start with adding 1 cup per 5 pounds of loin. You will probably need more.
- The pork loin is best after adding the fluid, then cover tightly and refrigerate overnight. Add a bit more liquid the following day.
- "Good quality liquid smoke" means only two ingredients, smoke, and water—no chemicals. I only use Wright's brand.
❓FAQs
If you use this for a large group, calculate ¼ pound per sandwich. If it is the lone main dish, then 1 to 2 sandwiches per person.
No, never do that to any pork. The tomato acid will break down the texture of the meat the longer it sets.
Just let the people add their own sauce. I like to take a variety of choices, but my Memphis BBQ sauce is always the crowd favorite.
I do have an exception to this rule. If your shredded pork comes out "tough" and doesn't rehydrate well, BBQ will tenderize it some.
Follow this recipe but remove the liquid smoke and add 2 teaspoons of cumin. Great for any Mexican cuisine.
Usually served on hamburger buns with homemade barbecue sauce. Side dishes recommendations are the standard BBQ dishes, baked beans, potato salad, and coleslaw.
❄️How to store and to reheat leftovers
Storage—Leftovers should be stored in airtight containers and are good refrigerated for 3-4 days. It will also freeze well for four months. So an excellent cook-ahead dish for a large group.
Reheating
If frozen, thaw before reheating.
Reheat on a sheet pan and sprinkles with a bit of water with your hand (don't overdo it). Cover tightly with foil and into the oven at 250°-300° until hot.
The time varies by how you shredded it and the amount on the tray. Usually, I take about 45 minutes or so in the oven. I know that is not very exact, but you get the idea.
You can then turn the oven down (keep it covered) or transfer it to a crockpot on low or the "keep warm" setting to keep warm.
Microwave—will work on a medium setting but can change the texture.
Memphis Barbecue Sauce; A Wonderful Thing
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Trim a whole center-cut pork loin of extra fat and silver skin. Cut into about 1 ½ inch slices across the grain.
You could use a Dutch oven or any oven-safe pan that you can seal shut. A cake pan sealed with foil or a large roasting pan will work well.
Chop one large onion. Add to the pan along with the spices, broth, and liquid smoke. Add pork slices. It may not be entirely submerged. Add a little water, if needed, almost to cover the pork.
Seal with aluminum foil and place in a 300° oven (no need to preheat) for about 2 ½ hours, until 185°+, and fork tender.
Remove from over. Move pork to a plate to cool a bit before shredding.
Reserve the braising liquid.
After the pork is cooled enough to handle but still warm, hand shred, disregarding anything you don't want to eat.
Add back one cup of the braising liquid. Mix well and add more liquid if needed. Refrigerate overnight, tightly covered if possible. Save the rest of the braising liquid to add to future warmups.
Recipe
BBQ Shredded Pork Loin for Pulled Pork 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
Instructions
- Trim a whole center-cut pork loin of extra fat and silver skin. Cut into about 1 ½ inch slices across the grain.
- You could use a Dutch oven or any oven-safe pan that you can seal shut. A cake pan sealed with foil or a large roasting pan will work great.
- Chop one large onion. Add to the pan along with the spices, broth, and liquid smoke. Add pork slices. It may not be entirely submerged. Add a little water, if needed, almost to cover the pork.
- Seal with aluminum foil and place in a 300° oven (no need to preheat) for about 2 ½ hours, until 185°+ and fork tender.
- Remove from over. Move pork to a plate to cool a bit before shredding.
- Reserve the braising liquid.
- After the pork is cooled enough to handle but still warm, hand shred, disregarding anything you don't want to eat.
- Add back one cup of the braising liquid. Mix well and add more liquid if needed. Refrigerate overnight, tightly covered if possible. Save the rest of the braising liquid to add to future warmups.
Your Own Private Notes
Recipe Notes
Pro Tips:
- Easy to cut down or scale up as needed. If using less than a whole pork loin, cut the rest into 1-inch pork chops.
- This is a great cook ahead for a party recipe. It is actually better the day after cooking.
- You can change up the broth, but I find a good quality beef broth the best here.
- Add other seasonings, and you can make it hot with some cayenne pepper.
- Keep all the braising fluid.
- You can eat this the day of cooking but better the next day.
- For large groups, cook about ¼ pound per sandwich — good refrigerated for 3-4 days and frozen for 4 months.
- Reheating instructions in the recipe post.
- Add braising fluid or broth if needed for reheating.
- Make it Mexican: Remove the liquid smoke and add 2 teaspoons of cumin. Great for any Mexican cuisine.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published August 18, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jackie
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
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
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
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
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
Made this it was very good. I added a few spices it this was a good start. Thank you so much.
Betty
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
I've got this in oven now but just have 2 lbs pork. Is 1/2 hrs.braising time still ok?
DrDan
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
thanks, am using pork loin for pulled pork for 300 guests. added 1/4 c beer & Canola. frig overnight. Thanks!!
DrDan
I think this is the best use for those big chunks of pork loin. Good luck with the mass cooking.
DrDan
Jim
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
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
The cayenne was a great idea I may try next time. I found it surprising that pork loin can be so moist.
Sam Courtney
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
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
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
I don't play so I cooked. This was just so dang easy to do.
Inspired by eRecipeCards
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.