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. Use it for BBQ, use it for Mexican or anywhere you want a moist and tasty shredded pork.
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.
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.
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