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    🏠Home » Recipes » Crock Pot Recipes

    Crock Pot Pulled Pork Loin

    Sep 12, 2021 · Modified: Oct 27, 2022 by Dan Mikesell AKA DrDan · 23 Comments

    Recipe Table of Contents    
    3.97 from 275 votes

    Moist and tender "pulled" pork from pork loin is easy to make using your slow cooker. This healthy low-fat shredded pork is great for parties, tailgating, and large gatherings—but is easy to store for your smaller household.

    shredded pork loin on a bun with sauce

    Jump To:
    • 👨‍🍳How to make this recipe
    • 🐖Ingredients
    • ❓FAQs
    • 📖Pulled Pork Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    • Crock Pot Pulled Pork Loin

    Blue ribbon divider used for visual effect

    Introduction

    I love pork, but the loin is usually way too lean for shredding, but cooking it in a spiced-up braising liquid and then adding some back for moisture will get you what you want.

    I modified my own oven-based shredded pork loin recipe. I'm giving you two options—one for BBQ and one for Mexican.

    While not up to pulled pork from pork butt, I consider this a great recipe for parties, tailgating, and large gatherings. You can adjust the amount for smaller households, and it stores and freezes well. But if you want to feed BBQ to a group cheap, this is it.

    👨‍🍳How to make this recipe

    1. Start with about 2 ½-3 pounds of pork loin. Trim the pork loin and cut it into four equal slices.
    2. Add beef broth, a chopped onion, and spices to a medium to large crock pot.
    3. Place the loin in the crock pot. Cook on high for 3-4 hours until falling apart. Remove the pork and shred it with a fork.
    4. Move all the brazing liquid from the crock pot to a bowl.
    5. Add the shredded pork back to the slow cooker. Add back about ½ cup of the braising liquid per pound of pork. Test the moisture and add a bit more if needed. Reserve some of the remaining liquid to add to leftovers if needed.
    6. Add 1 cup of BBQ sauce if your choice is BBQ. Continue to cook on low for another 30-60 minutes. If doing Mexican, you can add a cup of salsa instead of BBQ sauce.

    🐖Ingredients

    Pork Loin

    The loin is just inside the baby-back ribs. When cut into slices, we call it pork chops. And it is not a pork tenderloin, a different meat cut.

    It is generally so lean I'm not a fan of using it for a roast since it will usually come out tough or dry.

    It is frequently sold in vacuum packs from pork processors and usually in the 5 to 6-pound range or bigger. It is great to cut into boneless pork chops or use like I do here. Many times, I do both.

    picture of hog with pork loin vs pork tenderloin highlighted - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

    👨‍🍳Spicing

    Spice to your taste. Add some garlic, brown sugar, cayenne, or crushed red pepper. I have provided instructions for both "pulled pork" loin BBQ and a Tex-Mex version.

    Most will want BBQ, and add your favorite BBQ sauce. But this makes great shredded pork for nachos or other Mexican dishes. For Mexican, I suggest salsa instead of BBQ sauce.

    ❓FAQs

    Are pork loin and pork tenderloin the same thing?

    No. The loin is much larger and less tender since it is more of a working muscle. Pork tenderloin is much smaller and more delicate since it does very little work. They should be cooked differently.

    How much pulled pork to make per person?

    About ¼ pound per serving will make a nice sandwich or a typical serving for most Mexican dishes.

    How do you store shredded pork loin?

    This stores well in the refrigerator for 3-4 days. It is better on the second day when the moisture has been absorbed completely.

    For freezing, seal tightly, and it is good for 3-4 months.

    📖Pulled Pork Recipes

    Oven Pulled Pork from Pork Butt

    BBQ Shredded Pork Loin in the Oven

    Crock Pot Pulled Pork from Butt the Right Way

    Pulled Pork on a Gas Grill – Not That Hard

    Pulled Pork Recipe Roundup

    This recipe is listed in these categories. See them for more similar recipes.

    BBQ Recipes, Crock Pot Recipes, Low Fat Recipes, Mexican Recipes, Pork Chop and Loin Recipes, Pork Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    pork loin with braising ingredients.

    Start with about 2 ½-3 pounds of pork loin. That is half of most pork lions. The other half will freeze well or make great pork chops.

    trimmed pork loin cut into slices.

    Trim the pork loin and cut it into four equal slices.

    chopped onion on white board.

    Chop a small onion.

    adding broth to the crock pot.

    To a medium to large size crock pot, add one 14 oz can of beef broth, the chopped small onion, 2 tablespoons chili powder, ½ teaspoon salt, and 1 teaspoon cumin for Mexican or 1 teaspoon liquid smoke for BBQ (optional).

    adding pork loin slices to the crock pot.

    Place the loin in the crock pot. Cook on high for 3-4 hours until falling apart.

    shredding to pork loin with a fork.

    Remove the pork and shred it with a fork. Here I'm just smashing it apart with a fork.

    brasing fluid in bowl.

    Move all the brazing liquid to a bowl.

    adding the shredded pork back to the crock pot.

    Add the shredded pork back to the slow cooker. Add back about ½ cup of the braising liquid per pound of pork. Test the moisture and add a bit more if needed. Reserve the remaining liquid to add to leftovers if needed.

    adding sauce to crock pot with shredded pork.

    Add 1 cup of BBQ sauce if your choice is BBQ. Continue to cook on low for another 30-60 minutes. If doing Mexican, you can add a cup of salsa instead of BBQ sauce.

    shredded pork on bun with BBQ sauce.
    Serve as pulled pork or shredded Mexican, depending on your seasoning.
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    📝Recipe

    shredded pork loin on a bun with sauce

    Crock Pot Pulled Pork Loin

    From Dan Mikesell AKA DrDan
    Moist and tender "pulled" pork from pork loin is easy to make using your slow cooker. This healthy low-fat shredded pork is great for parties, tailgating, and large gatherings. But is easy to store for your smaller household.
    Tap to leave a Rating
    3.97 from 275 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 10 minutes
    Servings #/Adjust if desired 10

    Ingredients

    US Customary - Convert to Metric
    • 2 ½ 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

    For Mexican

    • 1 teaspoon cumin
    • 1 cup medium salsa

    For BBQ

    • 1 teaspoon liquid smoke - optional
    • 1 cup BBQ sauce
    Prevent your screen from going dark

    Instructions

    • Start with about 2 ½-3 pounds of pork loin. That is half of most pork lions. The other half will freeze well or makes great boneless pork chops.
      pork loin with braising ingredients
    • Trim the pork loin and cut it into four equal slices.
      trimmed pork loin cut into slices
    • Chop a small onion.
      chopped onion on white board
    • To a medium to large size crock pot, add one 14 oz can of beef broth, the chopped small onion, 2 tablespoons chili powder, ½ teaspoon salt, and 1 teaspoon cumin for Mexican or 1 teaspoon liquid smoke for BBQ (optional).
      adding broth to the crock pot
    • Place the loin in the crock pot. Cook on high for 3-4 hours until falling apart.
      adding pork loin slices to the crock pot
    • Remove the pork and shred it with a fork.
      shredding to pork loin with a fork
    • Move all the brazing liquid to a bowl.
      brasing fluid in bowl
    • Add the shredded pork back to the slow cooker. Add back about ½ cup of the braising liquid per pound of pork. Test the moisture and add a bit more if needed. Reserve some of the remaining liquid to add to leftovers if needed.
      adding the shredded pork back to the crock pot
    • Add 1 cup of BBQ sauce if your choice is BBQ. Continue to cook on low for another 30-60 minutes. If doing Mexican, you can add a cup of salsa instead of BBQ sauce.
      adding sauce to crock pot with shredded pork
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. This is a great recipe for half of a whole pork loin 2 ½ to 3 pounds. But it fills a large crock pot. Remember pork loin slices are boneless pork chops.
    2. Use the provided options for BBQ or Tex-Mex.
    3. I have had a few pork loins that are just tough. Maybe 1 in 10. They will be tougher no matter what. Then chop up, add some extra fluid and refrigerate for a few days. It will be the best you can do.
    4. This shredded pork is good the first day but more tender the next day. So a great recipe to cook ahead.
    5. Will freeze well for 3-4 months or refrigerate for 3-4 days.
    6. The serving size is ¼ pound.
    7. If you want to do a larger party needing more than 12 servings, I suggest the oven recipe where you can cook multiple pans at once.

    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

    Nutrition Facts
    Crock Pot Pulled Pork Loin
    Amount Per Serving
    Calories 211 Calories from Fat 46
    % Daily Value*
    Fat 5.1g8%
    Saturated Fat 1.5g8%
    Polyunsaturated Fat 0.6g
    Monounsaturated Fat 1.9g
    Cholesterol 71.4mg24%
    Sodium 566.4mg24%
    Potassium 620.7mg18%
    Carbohydrates 13.6g5%
    Fiber 1g4%
    Sugar 10.1g11%
    Protein 26.7g53%
    Vitamin A 541.2IU11%
    Vitamin C 1mg1%
    Calcium 24.9mg2%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : BBQ

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    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.

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    1. Tracy

      January 26, 2021 at 1:21 am

      5 stars
      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.

      Reply
    2. Darla Sorensen

      July 03, 2020 at 2:03 pm

      Can I make it in a roaster for a crowd? What temp and how long?

      Reply
      • Dan Mikesell AKA DrDan

        July 03, 2020 at 3:13 pm

        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

    3. Dea

      April 10, 2020 at 4:24 pm

      5 stars
      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!!!

      Reply
    4. Justin

      December 05, 2019 at 11:10 am

      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.

      Reply
      • Dan Mikesell AKA DrDan

        December 05, 2019 at 12:53 pm

        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

    5. Kaye Richardson

      August 31, 2019 at 6:22 pm

      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, .

      Reply
      • Dan Mikesell AKA DrDan

        August 31, 2019 at 6:50 pm

        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

    6. Emily

      July 29, 2019 at 2:47 pm

      Hi, how many pounds of pork loin would you make to feed 50 people?

      Reply
      • Dan Mikesell AKA DrDan

        July 29, 2019 at 2:56 pm

        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

    7. April

      January 16, 2019 at 1:08 pm

      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

      Reply
      • DrDan

        January 16, 2019 at 5:12 pm

        Hope we pass...

    8. Meaghan

      October 23, 2018 at 7:40 am

      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!

      Reply
      • DrDan

        October 28, 2018 at 9:36 am

        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

        May 21, 2019 at 6:21 pm

        Making for a group, it says 4 hours will it get tough if it cooks 8?

      • Dan Mikesell AKA DrDan

        May 21, 2019 at 6:40 pm

        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

    9. Rebecca

      August 08, 2018 at 8:44 am

      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!!!

      Reply
    10. Gayle

      February 10, 2018 at 5:21 pm

      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

      Reply
      • DrDan

        February 10, 2018 at 5:34 pm

        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

    11. Cindy

      January 26, 2017 at 6:12 pm

      My family lovved this we tried the mexican style with my homemade shells. Next time i will try the bbq.

      Reply
    12. Nicole

      January 08, 2017 at 3:09 pm

      10 stats for Mexican pulled pork and rice.
      -Nicole in FL

      Reply
    13. Ann Marie

      December 29, 2016 at 1:22 pm

      These are great. Thanks for sharing.
      If is going to make my New Years Eve Party a BASH.

      FIVE STARS PLUS.....* * * * * * * *

      Reply
    14. Debra Moses

      August 13, 2016 at 12:00 pm

      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.

      Reply

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