Pulled pork loin in the oven, baked in spicy braising fluid, is tender and easy to shred for healthier, low-fat pulled pork. Serve with BBQ sauce for easy shredded pork sandwiches for two or a crowd.
🐖Ingredients
Pork Loin—boneless center cut
Onion, Chili powder, Salt
Broth—beef (suggested), vegetable, or chicken
Liquid Smoke—optional, good quality only
Serving—buns, BBQ sauce
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Featured Comment by Jackie:
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"This recipe worked great! Hubby ate it with just the braising liquid, but the kids and I added BBQ sauce and ate on buns. It was so delicious, and I'll definitely keep this recipe for repeats! Thanks!!"
I have used this easy and economical recipe to make pork loin pulled pork in the oven for our household of two. And because it scales up well, it is one of my go-to recipes for crowds of 25 or larger.
The braised pork loin shreds easily with forks or by hand, and the braising fluid is added for lots of flavor and moisture. Low-calorie with only 160 calories per serving, you can easily make this healthier pulled pork ahead of time if needed
👨🍳How to Make Pulled Pork Loin in the Oven—Step-by-Step Photo Instructions
1. Trim a center-cut pork loin of extra fat and any silver skin. Cut into 1½ inch slices.
2. Mix the braising fluid of beef broth, seasoning, onion, and liquid smoke (optional). Add the pork slices and seal in the pan with foil.
3. Seal with aluminum foil and place in a 300° oven (no need to preheat) for about 2½ hours, until 185°+, and fork tender.
4. Remove from the oven and move the pork to a plate for shredding.
5. Reserve the braising liquid.
6. After the pork is cooled enough to handle but still warm, shred with forks or by hand.
7. Add some of the braising liquid into the shredded pork. Mix well and add more liquid if needed. Refrigerate overnight, tightly covered. Save the rest of the braising liquid to add to future warmups.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏲️How long to cook pork loin in the oven for pulled pork
The cooking time in a 300° oven is 2½ to 3 hours. The thickness of the pork loin slices, the pan, and the oven will affect the time.
The pork loin is ready to shred when it is 185° or high and "fork tender," which means a fork can go in and out without moving the meat much. Pork is safe at 145°, but shreds more easily when cooked to a higher temperature.
🤔Make it right every time
Use a Dutch oven or any oven-safe pan with a cook cover, or you can cover with aluminum foil. A cake pan sealed with foil or a large roasting pan will work well if larger amounts are made.
Whole pork loins are usually 5 to 6 pounds, but you don't need to use it all in this recipe. Pork chops are cut from pork loin, so cut off some 1-inch thick pork chops for freezing.
There is a tough silver skin on the pork loin. Trim it off or discard it during shredding.
Don't discard the braising fluid; you need 1 to 2 cups to hydrate the pork loin. If you discard it or need more, use beef broth. Start with adding 1 cup per 5 pounds of loin. You will probably need more.
Some pork loins seem "tougher" and don't shred well. If you get one of these, cut it with the grain into small pieces and let it sit in the braising fluid overnight. While we don't usually reheat in BBQ sauce, this would be the exception because it can tenderize some.
The pork loin is best after adding the fluid. Cover tightly and refrigerate overnight. Add a bit more liquid the following day.
To make it Mexican, skip the liquid smoke and add 2 teaspoons of cumin. This recipe is great for any Mexican cuisine.
🍴Serving BBQ pork loin
For party serving, use a crockpot on low or the "keep warm" setting to keep the pork warm. Serve with hamburger buns and a variety of BBQ sauces and other toppings. Try my homemade BBQ sauce, which is always the first to disappear.
Side dish recommendations are the standard BBQ dishes, chips, baked beans, potato salad, and coleslaw.
🔥How to reheat shredded pork loin
Reheat on a sheet pan and sprinkle with a small amount of water, broth, braising fluid, or apple juice with your hand (don't overdo it). Cover tightly with foil and put into the oven at 250°-300° until hot.
The time varies by how you shred it and the amount on the tray. I usually bake it for about 45 minutes. I know that is not very exact, but you get the idea.
To keep warm, you can then turn the oven down (keep it covered) or transfer it to a crock pot on the keep warm or low setting.
Microwave—will work on a medium setting, but can change the texture, and I do not recommend it except for a very small amount for a sandwich.
👨🍳Related Recipes
A crock pot version of this recipe is Crock Pot Pulled Pork Loin. Other recipes that you can use to feed large groups: Chicken for a Crowd, Oven Baked BBQ Beef Brisket, and Pork Butt in the oven.
❄️How to store leftovers or cook ahead
Leftovers or made-ahead pulled pork loin should be stored in airtight containers and refrigerated for 3-4 days. They will also freeze well for four months.
If frozen, thaw overnight in the refrigerator before reheating.
❓FAQs
If you use this for a large group, calculate ¼ pound per sandwich. If it is the lone main dish, then 1 to 2 sandwiches per person.
No. The longer the pork is in the acidic tomato sauce of BBQ sauce, the more the meat will break down in texture. Just let the people add their sauce at serving.
I do have an exception to this rule. If your shredded pork comes out "tough" and doesn't rehydrate well, BBQ will tenderize it some, so add sauce to reheat if needed.
"Good quality liquid smoke" should have only two ingredients: smoke and water, no chemicals. I only use Wright's brand.
Follow this recipe, but skip the liquid smoke and add 2 teaspoons of cumin. It's great for any Mexican dish.
👨🍳Recipe
Pulled Pork Loin in the Oven
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Ingredients
- 5 pounds pork loin - Center cut
- 1 onion - large chopped
- 28 oz beef broth - two cans or one large box
- 4 tablespoons chili powder
- 1 teaspoon table salt
- 2 teaspoons liquid smoke
Instructions
- Trim a whole center-cut pork loin of extra fat and silver skin. Cut into about 1 ½ inch slices across the grain.
- You could use a Dutch oven or any oven-safe pan that you can seal shut. A cake pan sealed with foil or a large roasting pan will work great.
- Chop one large onion. Add to the pan along with the spices, broth, and liquid smoke. Add pork slices. It may not be entirely submerged. Add a little water, if needed, almost to cover the pork.
- Seal with aluminum foil and place in a 300° oven (no need to preheat) for about 2 ½ hours, until 185°+ and fork tender.
- Remove from over. Move pork to a plate to cool a bit before shredding.
- Reserve the braising liquid.
- After the pork is cooled enough to handle but still warm, hand shred, disregarding anything you don't want to eat.
- Add back one cup of the braising liquid. Mix well and add more liquid if needed. Refrigerate overnight, tightly covered if possible. Save the rest of the braising liquid to add to future warmups.
Recipe Notes
Pro Tips:
- Easy to cut down or scale up as needed. If using less than a whole pork loin, cut the rest into 1-inch pork chops.
- The amount of braising fluid needs to almost cover the pork slices. So it will not scale the same as the meat.
- This is a great cook-ahead recipe for a party. It is better the day after cooking.
- You can change up the broth, but I find a good quality beef broth the best here.
- Add other seasonings, and you can make it hot with some cayenne pepper.
- Keep all the braising fluid.
- You can eat this the day of cooking, but it's better the next day.
- For large groups, cook about ¼ pound per sandwich — good refrigerated for 3-4 days and frozen for 4 months.
- Reheating instructions are in the recipe post.
- Add braising fluid or broth if needed for reheating.
- Make it Mexican: Remove the liquid smoke and add 2 teaspoons of cumin. Great for any Mexican dish.
Your Own Private Notes
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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Editor's Note: Originally Published August 18, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jackie says
This recipe worked great! I had to modify just a bit because my roast was just under 2.5 pounds and my husband won't eat onions-so swapped that for onion powder. It took just 2 hours for it to reach recommended temp and after cooling a bit, it shredded beautifully! Hubby ate it with just the braising liquid but the kids and I added bbq sauce and ate on buns. It was so delicious and I'll definitely keep this recipe for repeats! Thanks!!
Ann says
I made this as directed. Came out great!! Will use it to cook for 25 people for upcoming event. Great, economical dish to serve. Thank you!!
Terry Yarham says
Dr. Dan - love the blog - I've gotten many recipes from you that we now consider ""goto's".
After about 2 1/2 hours, our pork (about 5 1/2 lbs) was at 192 degrees. I pulled it (recipe says 180 degrees plus), but it was pretty difficult to shred after it had cooled. If it were pork butt, I would say it needed cooked more to get the temp up, but wasn't sure with the pork loin being so much leaner if that would be the case. Does it react the same?
I'm sure the flavor will be great, and we are looking forward to using this as a healthier alternative to pulled pork. Any idea if our loin was overcooked, undercooked, or was it fine and it's just a lot harder to shred than pork butt?
Dan Mikesell AKA DrDan says
Hi Terry,
You seem to have gotten one of the "tough ones" I discussed in the post. And it may be a tad over cooked. Don't cook it more.
Shredded/chop it up and get some bracing fluid on it for overnight. It will be better after that.
Dan
Mark Valdock says
I quit buying these pork loins as no matter what I did they always came out tough. Awesome recipe , came out nice and tender! I did add some BBQ sauce and after shredding just put it back in braising liquid and served over rice.
Reddee says
Made this it was very good. I added a few spices it this was a good start. Thank you so much.
Betty says
Hi Dan...yes, sorry a misprint on my part. Took it out after 1 hr.45 min. It's tender & smells great. Will be having it tomorrow,
putting in fridge overnight in some braising liquid. (& a little bbq sauce)
Will let you know how it turned out!
Betty says
I've got this in oven now but just have 2 lbs pork. Is 1/2 hrs.braising time still ok?
DrDan says
The time should be a little shorter but the time is 2 1/2 hours not 1/2 hour. Check it at 2 hours.
Dan
MJ says
thanks, am using pork loin for pulled pork for 300 guests. added 1/4 c beer & Canola. frig overnight. Thanks!!
DrDan says
I think this is the best use for those big chunks of pork loin. Good luck with the mass cooking.
DrDan
Jim says
This was delicious! I started with a bone-in pork sirloin (cheap) and carved off as much meat as I could while trimming off the fat, then cut it into 2 inch or so pieces as you suggested. Next time I will look for a boneless roast to make it easier. I also used 1 can of beef broth and 1 can of chicken broth because that was all that I had on hand--turned out just fine. Otherwise followed the cooking directions using a pyrex 9X13 dish covered with foil. 2 1/2 hours at 300 was perfect. Instead of returning the juice, I dumped a bottle of Stubb's smoky mesquite bbq sauce and let it set overnight.
Just had it for lunch on hot dog buns (a tip from a sloppy joe recipe) and it was awesome. Thank you for sharing such an easy recipe since I am a complete newbie cook.
Jim
DrDan says
Thanks for the note Jim. All recipes are just guidelines anyways. I'm always for getting rid of solid fat. I think you could just leave the bone in and when you take it out to shred, it will probably just fall off the bone. I though the left overs were better the second day after they absorbed fluid back in.
DrDan
Dr Dan says
The cayenne was a great idea I may try next time. I found it surprising that pork loin can be so moist.
Sam Courtney says
Yes - wonderful recipe - simple and the results were awesome - thanks for sharing! I used a little cayenne pepper instead of chili powder and it gave it a nice little bite....even my girls like it! I also used 1/2 onion since we aren't much of an onion family....but it still tasted delicious! It could cook 3 hrs instead on 2.5 and it would be even more tender to tear up by hand.
Dr Dan says
The mass feeding went great. They ate about twice as much as I expected so it was great hit. Or they will eat anything that's free.
The 190 was so it would shred easy by melting any fibrous tissue that was present and have that pulled pork type feel. The key is adding moisture and taste back with the braising liquid. Otherwise it would be wood chips.
Chris says
I would have told you that you are crazy to take a pork loin past 160 because it is so lean but then when I saw how you cooked it, it made sense. The liquid makes the difference.
It looks like you have a solid plan now. I hope the mass feeding goes well.
Dr Dan says
I don't play so I cooked. This was just so dang easy to do.
Inspired by eRecipeCards says
Great post... be careful drawing to an inside straight, it is only a small mistake to fold a winning hand and a charity game means incredibly loose players. Beware of draws.
Oh and the pork looks incredible as well.