Make tender pulled pork loin in a slow cooker with a simple spicy braising fluid, cooked low and slow until it shreds easily. Let the crock pot do the work, turning lean pork loin into juicy, flavorful BBQ-style pulled pork without the fat of pork butt or the fuss of a smoker.
⏱️ Quick Answer: How long to cook pork loin in the crock pot for pulled pork
Cook pork loin slices in braising liquid to 185°F (fork-tender).
- LOW: 6–7 hours
- HIGH: 3–4 hours
Jump To (scroll for more)
- 😊 Why You’ll Love This Pork Loin Pulled Pork Recipe
- 🐖 Ingredients You’ll Need
- 👨🍳 Quick Overview: Pulled Pork Loin in the Slow Cooker
- ⏱️ How Long & When Is It Done?
- 👨🍳 Spicing Options and Variations
- 💡 Pro Tips for Success
- 👥 Cooking for Two? Here's How
- 📖 More Pulled Pork Recipes (Crock Pot, Oven, or Grill)
- 🥪 Serving Suggestions
- ❄️ Leftovers and Reheating Pulled Pork Loin
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Sea :
"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! "
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😊 Why You’ll Love This Pork Loin Pulled Pork Recipe
- Great BBQ without the smoker – Almost any crockpot (slow cooker) can make tender, juicy pulled pork from loin.
- Healthier and easier on the wallet – Lower in fat and usually cheaper than pork butt, shredded pork loin should be what’s for dinner.
- Set it and forget it – Toss it in the crock pot, walk away, and come back to dinner ready to shred.
- Plenty to go around – Makes a big batch for sandwiches now, with leftovers that freeze well for easy dinners down the road.
🐖 Ingredients You’ll Need
- Pork loin – Half of a whole loin, about 2½ to 3 pounds
✅ Pro Tip: Pork loin is not the same as pork tenderloin. Loin is larger and leaner, while tenderloin is smaller and shreds more easily, but can dry out. This recipe is written for pork loin.
- Beef broth – Adds depth for braising
- Onion – diced
- Chili powder & salt – For base seasoning
- Optional BBQ additions: Liquid smoke and BBQ sauce
- Optional Mexican twist: Swap BBQ sauce for salsa, add cumin
👨🍳 Quick Overview: Pulled Pork Loin in the Slow Cooker
1. Trim & slice the pork loin
✅ Pro Tip: You can trim the silver skin now, but it often comes off easier after cooking during shredding.
2. Mix the braising liquid in the slow cooker..
✅Pro Tip: Pork is ready to shred when it reaches 185°F or higher and is “fork tender”—a fork should slide in and out with little resistance.
3. Cook: LOW 6–7 hours or HIGH 3–4 hours. Shred at 185°F+ (fork-tender).
4. Rehydrate with braising liquid.
✅ Pro Tip: The reserved liquid keeps leftovers moist and flavorful. Use it when reheating or if the pork dries out.
5. Add BBQ sauce, mix well, and cook on low for 30–60 minutes to blend the flavors.
👇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?
Pork loin slices cook low and slow in the slow cooker until they reach 185°F or higher and become fork-tender.
That’s the point where the lean loin finally relaxes and shreds easily — not before.
Time Guide:
- LOW: 6–7 hours
- HIGH: 3–4 hours
Tip: Don’t rely only on time. Loin varies in thickness and toughness, so temperature + tenderness is the real indicator.
👨🍳 Spicing Options and Variations
You can season pork loin several ways — the slow cooker does the real work. The default mix is chili powder, salt, onion, and a splash of beef broth, but you can adjust it to fit your taste or the amount of meat you’re cooking.
- Add warmth: garlic powder, paprika, cumin
- Add heat: cayenne, crushed red pepper
- Add sweetness: brown sugar or a little BBQ sauce
- BBQ version: finish with your favorite sauce after shredding
- Tex-Mex twist: use salsa instead of BBQ sauce and add cumin
Simple, flexible, and works whether you’re cooking a few slices or a larger batch.
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💡 Pro Tips for Success
- Trim the pork loin well—remove the fat cap and silver skin if possible.
- Slice across the grain into 1 to 1½-inch pieces for even cooking and easier shredding.
- Arrange the pork in a single layer with a little space between slices.
- The braising fluid doesn’t need to fully cover the pork but should come close—add more broth if needed.
- Save the braising fluid! Use about ½ cup per pound when shredding, and the rest for reheating.
- Some pork loins are naturally tougher. If it won’t shred easily, chop it and refrigerate overnight—it softens beautifully.
👥 Cooking for Two? Here's How
This recipe makes about 10–12 servings (¼ pound each), perfect for a crowd or for stocking the freezer.
Cooking for two? Just use a few slices of the pork loin, and you’ll still have leftovers or meals to freeze. Cut the rest into 1-inch-thick pork chops.
In a smaller crock pot, you can slightly reduce the liquid if needed—just make sure the pork is well surrounded.
A 3 to 4-quart crock pot works well for the half batch.
If using a larger slow cooker, keep the full amount of braising fluid to help maintain moisture.
📖 More Pulled Pork Recipes (Crock Pot, Oven, or Grill)
Cooking for a crowd? Try my Pulled Pork Loin in the Oven — I’ve used it to feed fifty.
Want to go classic? Pork butt delivers rich, tender pulled pork with options for every setup:
👉 Choose your method—oven, crock pot, or grill—and make it work for your crowd.
🥪 Serving Suggestions
Our favorite way? BBQ pulled pork sandwiches with pork loin, a toasted bun, and plenty of Memphis BBQ Sauce. Add coleslaw on top if you're into that kind of thing (we are).
Going low-carb? Skip the bun and serve it up with a fork—it still hits the spot.
Great sides include:
- Baked beans
- Chips or fries
- A fresh salad
- Crispy Home Fries
Using the Tex-Mex variation? Load it into tacos, quesadillas, or nachos—just skip the BBQ sauce and go salsa instead.
❄️ Leftovers and Reheating Pulled Pork Loin
Store leftover pulled pork in an airtight container in the fridge for 3–4 days. It’s often even better the next day after the moisture fully soaks in.
To freeze, portion into meal-sized containers or freezer bags—perfect for quick dinners later. It freezes well for 3–4 months.
♨️ Reheating Tips:
- Microwave: Cover loosely and heat in 30-second bursts, stirring between rounds. Time depends on how much you’re reheating. Add a splash of BBQ sauce or reserved braising liquid to keep it moist.
- Stovetop: Reheat gently in a skillet over medium-low heat with a little liquid. Cover and stir occasionally until heated through.
While I usually avoid reheating pork butt in BBQ sauce, pork loin holds up better. Just don’t let it dry out—extra sauce or liquid makes all the difference.
❓FAQs
No. Pork loin is much larger and less tender because it’s a working muscle. Pork tenderloin is smaller, more delicate, and cooks faster. They are different cuts and should not be used interchangeably.
You can—it cooks faster and shreds even easier than pork loin, but the texture will be drier and less flavorful than pork butt. If you’d like a version made just for tenderloin, try my Crock Pot Shredded Pork Tenderloin recipe.
Plan on about ¼ pound per serving. That’s enough for a generous sandwich or a typical taco/plate portion.
Pork loin comes from just inside the baby-back ribs. When sliced, it’s what we call boneless pork chops. It’s very lean and can dry out if overcooked, but it’s great when slow-cooked and shredded like in this recipe.
It’s often sold in vacuum-sealed packs, usually 5 to 6 pounds or more. You can cut it into chops, cook part now, and freeze the rest—or make a big batch of pulled pork like this.
{Graphic with pork loin and pork tenderloin location. Image licensed May 17, 2017, from Fontolia—copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.}
📖The Recipe Card
Crock Pot Pork Loin Pulled Pork (Easy Slow Cooker BBQ Style)
Video Slideshow
Ingredients
- 2½ to 3 pounds pork loin - one half of a full loin.
- 1 onion - small diced
- 14 oz beef broth
- 2 tablespoons chili powder
- ½ teaspoon salt
- 1 teaspoon liquid smoke - optional
- 1 cup BBQ sauce
- 1 teaspoon cumin
- 1 cup medium salsa
Step-by-Step Instructions
Trimming the Pork Loin
- Use 2½–3 pounds of pork loin (half of a full loin). Trim off excess fat and silver skin. Slice into four equal pieces.
Mix the Braising Fluid
- Chop a small onion.
- Chop 1 small onion. In a medium-to-large crock pot, add one 14-ounce can of beef broth, the chopped onion, 2 tablespoons of chili powder, and ½ teaspoon of salt. If you’re making the BBQ version, you can also add 1 teaspoon of liquid smoke (optional). For the Mexican version, add 1 teaspoon of cumin instead. Stir well to combine.
- Place the pork slices in a single layer in the crock pot.
Cook and Shred
- Cook on high for 3–4 hours, until the pork reaches at least 180°F and shreds easily with a fork. Remove and shred.
Rehydrate the Pork
- Move all the brazing liquid to a bowl.
- Return the shredded pork to the crock pot. Stir in about ½ cup of liquid 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 Mexican variation). Stir to combine. Cook on low for 30–60 minutes to blend the flavors.
Recipe Notes
Pro Tips
- Pork loin slices are boneless pork chops—don’t confuse them with tenderloin. Any leftover 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)
This is a modified version of my baked pulled pork loin recipe cut down in size and adapted for the crock pot.
Originally published March 22, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Some images are from other posts for illustration purposes.
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.
If is going to make my New Years Eve Party a BASH.
FIVE STARS PLUS.....* * * * * * * *
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.