Healthy and low fat “pulled” pork from a pork loin using a slow cooker is almost no work recipe with these easy step by step photo instructions. A great recipe for parties, tailgating and large gatherings. Use it for BBQ, use it for Mexican or anywhere you want a moist and tasty shredded pork.
Editor’s note: Originally published March 22, 2013. Updated with re-edited photos and text. Some photos are from other posts for illustration purposes.
I love pork, but pork loin is 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.
I consider this a great recipe for parties, tailgating and large gatherings. It makes make more than we usually want but it does freeze well. But if you want to feed BBQ a group cheap, this is it.
My Rating
No, it is not equal to slow cooked pulled pork from a smoker. BUT is darn good, moist and tasty and a heck of a lot easier and healthier.
Pro Tips: Notes on Crock Pot Pulled Pork Loin
A whole pork loin, which is usually 5-6 pounds is just too big to do this recipe. Go over to the oven method and use a larger pan. I have used that recipe several times for mss cookings.
What is Pork Loin?
Pork loin is just inside of the baby back ribs. When cut into slices, we call it pork chops. And is not a pork tenderloin which is a different cut of meat.
It is frequently sold in vacuum packs from pork processors and usually in the 5-pound range or bigger. It is great to cut into boneless pork chops or use like I do here.
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.
How to spice this?
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 which will be most uses.
Lastly, this will freeze very well, so it is a good recipe for smaller households.
Other Pulled Pork Options
Oven Pulled Pork from Pork Butt
Crock Pot Pulled Pork from Butt the Right Way
Pulled Pork on a Gas Grill – Not That Hard
Start with about 2 1/2-3 pounds of pork loin. That is half of most pork lions. The other half will freeze well.
Trim the pork loin and cut into four equal slices.
Chop a small onion.
To a medium to large size crock pot add one 14 oz can of beef broth, the chopped small onion, 2 tablespoons chili powder, 1/2 teaspoon salt, and 1 teaspoon cumin for Mexican or 1 teaspoon liquid smoke for BBQ (optional).
Place the loin in the crock pot. Cook on high for 3-4 hours until falling apart.
Remove the pork and shred with a fork. Here I’m just smashing it apart with a fork.
Move all the brazing liquid to a bowl.
Add the shredded pork back to the slow cooker. Add back about 1/2 cup of the braising liquid per pound of pork. So I started with 3 pounds and added back 1 1/2 cup. You may need a little more or less. Test the moisture and add a bit more if needed.
If doing Mexican, you can add a cup of salsa. Add 1 cup BBQ sauce if your choice is BBQ. Continue to cook on low for another 30-60 minutes.
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Crock Pot Pulled Pork Loin
Ingredients
- 2 1/2 to 3 pounds pork loin
- 1 onion - small diced
- 14 oz beef broth
- 2 tablespoons chili powder
- 1/2 teaspoon salt
For Mexican
- 1 teaspoon cumin
- 1 cup medium salsa
!For BBQ
- 1 teaspoon liquid smoke - optional
- 1 cup BBQ sauce
Instructions
- Start with about 2 1/2-3 pounds of pork loin. That is half of most pork lions. The other half will freeze well.
- Trim the pork loin and cut into four equal slices.
- Chop a small onion.
- To a medium to large size crock pot add one 14 oz can of beef broth, the chopped small onion, 2 tablespoons chili powder, 1/2 teaspoon salt, and 1 teaspoon cumin for Mexican or 1 teaspoon liquid smoke for BBQ (optional).
- Place the loin in the crock pot. Cook on high for 3-4 hours until falling apart.
- Remove the pork and shred with a fork.
- Move all the brazing liquid to a bowl.
- Add the shredded pork back to the slow cooker. Add back about 1/2 cup of the braising liquid per pound of pork. So I started with 3 pounds and added back 1 1/2 cup. You may need a little more or less. Test the moisture and add a bit more if needed.
- If doing Mexican, you can add a cup of salsa. Add 1 cup BBQ sauce if your choice is BBQ. Continue to cook on low for another 30-60 minutes.
Recipe Notes
Pro Tips:
- This is a great recipe for half of a whole pork loin 2 1/2 to 3 pounds. But it fills a large crockpot. It needs to touch the bottom.
- Use the provided options for BBQ or Tex-Mex.
- I have had a few pork loins that are just tough. Maybe 1 in 10. They will be tough no matter what.
- Will freeze well.
- Nutrition calculations with salsa not BBQ sauce.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published March 22, 2013.
Emily
Hi, how many pounds of pork loin would you make to feed 50 people?
Dan Mikesell AKA DrDan
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
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
Hope we pass…
Meaghan
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
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
Making for a group, it says 4 hours will it get tough if it cooks 8?
Dan Mikesell AKA DrDan
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
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
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
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
My family lovved this we tried the mexican style with my homemade shells. Next time i will try the bbq.
Nicole
10 stats for Mexican pulled pork and rice.
-Nicole in FL
Ann Marie
These are great. Thanks for sharing.
If is going to make my New Years Eve Party a BASH.
FIVE STARS PLUS…..* * * * * * * *
Debra Moses
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.