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.
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
- Start with about 2 ½-3 pounds of pork loin. Trim the pork loin and cut it into four equal slices.
- Add beef broth, a chopped onion, and spices to a medium to large crock pot.
- 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.
- Move all the brazing liquid from the crock pot to a 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.
- 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.
👨🍳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
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.
About ¼ pound per serving will make a nice sandwich or a typical serving for most Mexican dishes.
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
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo 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 make great pork chops.
Trim the pork loin and cut it 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, ½ 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 it 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 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.
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
Crock Pot Pulled Pork Loin
Ingredients
- 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
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.
- Trim the pork loin and cut it 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, ½ 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 it with a fork.
- Move all the brazing liquid to a 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.
- 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.
Your Own Private Notes
Recipe Notes
Pro Tips
- 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.
- 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 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.
- This shredded pork is good the first day but more tender the next day. So a great recipe to cook ahead.
- Will freeze well for 3-4 months or refrigerate for 3-4 days.
- The serving size is ¼ pound.
- 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
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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.
Tracy
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
Can I make it in a roaster for a crowd? What temp and how long?
Dan Mikesell AKA DrDan
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
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
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
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
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
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
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.