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🏠Home » Recipes » Crock Pot Recipes

Crock Pot Pulled Pork Loin

Published: Jun 25, 2024 by Dan Mikesell AKA DrDan · 23 Comments

Jump to Recipe
Total Time: 4 hours hrs 10 minutes mins

Moist and tender pulled pork from pork loin is easy to make using your slow cooker. You can use this healthy, low-fat shredded pork for BBQ pulled pork or change the seasoning to make great Mexican shredded pork for tacos, nachos, quesideas, and more.

🐖Ingredients

Pork loin—one half of a full loin
Braising fluid—beef broth, onion, chili powder, salt
Optional—liquid smoke, cumin

Crock pot pulled pork loin on a bun with BBQ sauce.
Jump To (scroll for more)
  • 🐖Ingredients
  • 👨‍🍳How to Cook Pulled Pork Loin in the Crock Pot—Step-by-Step Photo Instructions
  • 👨‍🍳Spicing options and variations
  • Tips to make it right every time
  • Make it small as pulled pork for two
  • 📖Other BBQ Pork Recipe
  • Serving
  • Serving and reheating
  • ❓FAQs
  • What is Pork Loin
  • 📖The Recipe Card
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quote mark
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! "
⭐⭐⭐⭐⭐

With minimal prep and using your slow cooker, it's the perfect combination of convenience and flavor. To keep pork loin juicy, I use a flavorful, spicy braising fluid that is also used to hydrate and flavor the meat after shredding.

This economical recipe is easy to adjust to the amount needed for a smaller household. It is also an excellent recipe for small parties, family gatherings, and tailgating. Cook extra and freeze for later.

See other crock pot sandwich recipes, like our Crock Pot Shredded Pork Tenderloin, Crock Pot French Dip Recipe, Crock Pot BBQ Chicken, and Crock Pot Pulled Boston Butt.

👨‍🍳How to Cook Pulled Pork Loin in the Crock Pot—Step-by-Step Photo Instructions

Pork loin with spices for pulled pork.

1. Use half of a whole pork lion. The other half will freeze well or make great pork chops.

trim and slice pork loin.

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

mix braising fluid in crock pot.

3. Mix beef broth, chopped onion, chili powder, and salt in the crock pot. Optionally, add liquid smoke if making BBQ or cumin for Mexican.

adding pork slices to crock pot.

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

shredding pork loin with a fork.

5. Remove the pork and shred it with a fork.

used braising fluid in a bowl.

6. Move all the brazing liquid to a bowl.

pouring shredded pork back into crock pot.

7. Return the shredded pork to the slow cooker and slowly add part of the braising fluid until moist—reserve the remaining fluid for reheating later.

adding salsa to pulled pork.

8. Mix in BBQ sauce if your choice is BBQ or salsa for Mexican. Cook on low for another 30-60 minutes.

pulled pork loin with sauce on bun.

9. Serve as pulled pork or shredded Mexican, depending on your seasoning.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

👨‍🍳Spicing options and variations

Spice to your taste. Add some garlic, brown sugar, cayenne, or crushed red pepper. I have provided instructions for BBQ pulled pork loin and a Tex-Mex version that is great in many Mexican dishes.

Tips to make it right every time

Trim the pork loin well of the fat layer and silverskin if possible. Cut into slices across the grain about 1 ½ inches thick.

To ensure even cooking, use only one layer of pork loin and leave a little space between the slices.

The braising fluid does not need to cover the meat entirely but should be close. You can add more broth if needed.

If you don't reserve the braising fluid, use beef broth to moisturize. You may need more when reheating.

Some pork loins are "tough" and will not shred easily, so you may need a knife to chop it up.

Make it small as pulled pork for two

This recipe can make up to 10-12 servings of about ¼ pound (a large BBQ sandwich) in a large crock pot. A half recipe will give leftovers or freeze meals if you are cooking for two.

To make a half recipe, you can still use a large crock pot, but a 3 to 4 quart small crock pot may be used. Keep the braising fluid the same if using a larger crock pot. But you can decrease it if you wish in a small crock pot.

📖Other BBQ Pork Recipe

If you're cooking for a crowd, try my Pulled Pork Loin in the Oven recipe, which I have used to feed a crowd of fifty. Or use pork butt for great pulled pork with Oven Pulled Pork Butt, Crock Pot Pulled Boston Butt, or Pulled Pork Butt on a Gas Grill.

Fire up the crock pot for Slow Cooker Baby Back Ribs or Shredded Pork Tenderloin.

Serving

We love to make BBQ pulled pork sandwiches with pulled pork loin, served on a bun with Memphis BBQ Sauce, or use your favorite sauce. Other toppings like coleslaw may be added if you want. You can skip the bun for a low-carb keto dinner.

You can add side dishes such as a salad, baked beans, chips, baked French fries, or Crispy Home Fries.

If you make Mexican pulled pork loin, serve as pulled pork tacos, in delicious quesadillas, or on nachos.

Serving and reheating

Store sealed in an airtight container 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.

While I don't usually reheat pulled pork from pork butt in BBQ sauce. The pork loin shredded pork will hold up better if reheated in 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 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.

What is Pork Loin

The loin is just inside the baby-back ribs. When cut into slices, we call it pork chops. It is very lean and may come out tough or dry if not cooked carefully. It is not a pork tenderloin; it is a different meat cut.

It is frequently sold in vacuum packs from pork processors, 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.
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📖The Recipe Card

shredded pork loin on a bun with sauce

Crock Pot Pulled Pork Loin

4.01 from 311 votes
From Dan Mikesell AKA DrDan
Moist and tender pulled pork from pork loin is easy to make using your slow cooker. You can use this healthy, low-fat shredded pork for BBQ pulled pork or change the seasoning to make great Mexican shredded pork for tacos, nachos, quesideas, and more.
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 10 minutes minutes
Servings #/Adjust if desired 10

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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 BBQ

  • 1 teaspoon liquid smoke - optional
  • 1 cup BBQ sauce

For Mexican

  • 1 teaspoon cumin
  • 1 cup medium salsa

Instructions
 

  • Pork loin with spices for pulled pork.
    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.
  • trim and slice pork loin.
    Trim the pork loin and cut it into four equal slices.
  • chopped onion on a cutting board.
    Chop a small onion.
  • mix braising fluid in 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 slices to crock pot.
    Place the loin in the crock pot. Cook on high for 3-4 hours until falling apart.
  • shredding pork loin with a fork.
    Remove the pork and shred it with a fork.
  • used braising fluid in a bowl.
    Move all the brazing liquid to a bowl.
  • pouring shredded pork back into 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 some of the remaining liquid to add to leftovers if needed.
  • adding salsa to pulled 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.

Recipe Notes

Pro Tips

  1. This is a great recipe for half a whole pork loin, 2 ½ to 3 pounds. It fills a large crock pot. Remember, pork loin slices are boneless pork chops.
  2. You can use the provided options for BBQ or Tex-Mex.
  3. I have had a few pork loins that are just tough—one in 10. They will be tougher no matter what. Then chop them 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 it's a great recipe to cook ahead.
  5. Will freeze well for 4 months or refrigerate for 4 days.
  6. The serving size is ¼ pound.
  7. For those planning a larger gathering that requires more than 12 servings, our oven recipe is a perfect choice. It allows you to cook multiple pans at once, making your preparation a breeze.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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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

Calories : 211 kcal (11%)Carbohydrates : 13.6 g (5%)Protein : 26.7 g (53%)Fat : 5.1 g (8%)Saturated Fat : 1.5 g (8%)Polyunsaturated Fat : 0.6 gMonounsaturated Fat : 1.9 gCholesterol : 71.4 mg (24%)Sodium : 566.4 mg (24%)Potassium : 620.7 mg (18%)Fiber : 1 g (4%)Sugar : 10.1 g (11%)Vitamin A : 541.2 IU (11%)Vitamin C : 1 mg (1%)Calcium : 24.9 mg (2%)Iron : 1.2 mg (7%)
Serving size is my estimate of a normal size. 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.

© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors.

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.

molly and lilly dogs playing in the yard

More Crock Pot Recipes

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    Chicken Parmesan Soup
  • Plate full of sesame boneless ribs.
    Crock Pot Chinese Boneless Pork Ribs
  • Chicken taco nacho chip in hand.
    Crock Pot Chicken Tacos

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  1. Tracy says

    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 says

    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 says

      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 says

    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 says

    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 says

      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 says

    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 says

      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 says

    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 says

      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 says

    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 says

      January 16, 2019 at 5:12 pm

      Hope we pass...

  8. Meaghan says

    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 says

      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 says

      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 says

      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 says

    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 says

    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 says

      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 says

    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 says

    January 08, 2017 at 3:09 pm

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

    Reply
  13. Ann Marie says

    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 says

    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

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
About DrDan

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