As a barbecue enthusiast I’m always looking for new ways to put a twist on classic dishes. Pulled pork is a staple in my household but I often get bored using the same pork shoulder or pork butt over and over. I decided to challenge myself by trying to make pulled pork out of pork loin instead.
While pork shoulder is the traditional cut used for pulled pork thanks to its high fat content, I discovered that with the right technique, you can absolutely create tender, flavorful pulled pork from the leaner pork loin. If you prefer less fat or are cooking for a smaller gathering, using pork loin for pulled pork is a great alternative.
In this comprehensive guide, I’ll share everything I learned about turning pork loin into mouthwatering shredded barbecue perfection. Let’s dive in!
Benefits of Using Pork Loin for Pulled Pork
Here are some of the main advantages of using pork loin instead of pork shoulder for pulled pork:
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Lower fat content – Pork loin is much leaner with a fat cap instead of marbling. This makes it a healthier option.
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More affordable – Pork loin costs less per pound on average than pork shoulder. Great for those on a budget.
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More easily available – Pork loin is a common cut found at most grocery stores.
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Cooks faster – The leanness of pork loin means it cooks more quickly compared to fattier cuts.
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Serves smaller groups – A 2-3 lb pork loin is the perfect size for feeding a smaller family or gathering.
While it requires some special handling, pork loin can absolutely be turned into delicious pulled pork with the right prep and cooking techniques. Let’s look at how to do it.
Preparing Pork Loin for the Slow Cooker
Using a slow cooker is my preferred method for getting pork loin tender enough to pull. Here are some tips:
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Choose boneless loin – Boneless cuts cook more evenly and shred easier. Opt for 2-3 lb sizes.
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Trim fat cap – Pork loin has a fat cap along one side. Trim this off to reduce fat content.
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Cut into chunks – Cut the loin into 3-4 pieces so it cooks evenly.
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Season generously – Rub on spices, salt, pepper, etc. This adds lots of flavor.
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Sear meat first – Browning the chunks first adds deeper color and flavor.
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Add liquid – Use broth, apple juice, water, or BBQ sauce in the slow cooker to keep the pork moist.
Proper prep is key to ensuring the lean pork loin turns out juicy and pull-able later on. Now let’s look at how to cook it.
Slow Cooking Tips for Tender, Shreddable Pork Loin
The key to turning lean pork loin into tender, pull-apart perfection lies in low and slow cooking. Here are my tips:
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Cook on low for 8-10 hours – The extended cook time allows the pork to become fall-apart tender.
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Maintain moisture – Keep the pork submerged in liquid to prevent drying out. Add more if needed.
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Leave fat cap on – The fat cap helps keep the meat juicy. Remove it after cooking.
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Use a flavorful braising liquid – Try apple juice, chicken broth, barbecue sauce, etc.
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Shred pork while hot – Pork loin shreds best when still warm. Use two forks to pull it apart.
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Let meat rest before serving – Allowing the pulled pork to rest in the juices further boosts moisture and flavor.
Proper technique is crucial when making pulled pork from pork loin. Follow these tips and you’ll have tender, juicy meat ready for piling high on buns or tacos.
Flavoring Ideas for Delicious Pulled Pork Loin
Since pork loin is lean, it benefits hugely from bold, intense flavors. Here are some ideas:
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Dry rub – Coat chunks in a homemade dry spice rub before cooking for added flavor.
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Braising liquids – Use flavor-packed liquids like chicken stock, apple cider, Dr. Pepper, etc.
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Barbecue sauce – Mix in your favorite sauce for classic barbecue pulled pork.
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Salsa – For a Mexican twist, add salsa to the pulled pork.
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Fruit purees – Blend fruits like mangos, peaches, or pineapple for tropical flavor.
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Hot sauce – Stir in buffalo sauce for spicy pulled pork tacos or sandwiches.
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Herbs and spices – Mix in fresh herbs, garlic, chili powder, cumin, etc.
The lean nature of pork loin means you can go bold with flavors. Get creative and try out flavor combos until you find favorites.
Step-By-Step Instructions for Pulled Pork Loin
Now let’s walk through the complete process from start to finish:
Ingredients:
- 2-3 lb boneless pork loin
- Dry rub (salt, pepper, paprika, garlic powder, etc)
- 1 onion, sliced
- 1 cup chicken broth
- 1⁄2 cup barbecue sauce
Directions:
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Trim fat cap from pork loin and cut into 3-4 chunks.
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Generously season chunks with dry rub. Sear in skillet until browned.
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Place pork chunks in slow cooker and top with sliced onion.
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Pour in chicken broth and barbecue sauce.
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Cook on low for 8-10 hours.
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Remove pork and shred using two forks.
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Return shredded pork to slow cooker and mix with juices.
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Cook on low 30 mins more to absorb flavors.
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Remove fat cap pieces. Serve pulled pork warm.
And that’s it – delicious pulled pork made from an untraditional cut of meat! The long, low cooking renders the pork loin fork-tender.
Serving Suggestions for Pulled Pork Loin
Pulled pork made from loin is just as versatile as traditional versions. Here are some fun ways to serve it:
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Pile high on brioche buns or slider rolls for pulled pork sandwiches. Add slaw or pickles.
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Stuff into taco shells or soft corn tortillas along with pico de gallo and avocado.
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Place over rice and black beans for a Latin rice bowl. Garnish with cilantro.
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Toss with cooked pasta and pasta sauce for a hearty pulled pork pasta dish.
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Stir into baked beans, lentils or chickpeas for a protein boost.
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Mix with mayo and stuff into a hollowed out French bread loaf.
No matter how you serve it up, pulled pork loin makes for finger-licking good eating! Now who wants seconds?
FAQs About Making Pulled Pork from Pork Loin
To wrap up, here are answers to some frequently asked questions I get about using pork loin for pulled pork:
What size pork loin works best?
Opt for a 2-3 lb boneless pork loin. Larger roasts take too long to cook. Smaller cuts can dry out.
Can I use a pork tenderloin instead?
No – tenderloins are much too lean and cook faster. Stick to pork loin for best results.
How long should I cook pork loin in the slow cooker?
Cook for 8-10 hours on low or 4-6 hours on high. Check for doneness at 145°F internal temp.
What liquids work well for braising pork loin?
Chicken or beef broth, apple juice or cider, Dr. Pepper, wine, barbecue sauce, etc.
Do I need to rest the pork after cooking?
Yes, resting for 10-20 minutes allows juices to redistribute for added moisture.
Can I freeze leftover pulled pork made from loin?
Absolutely! Portion into containers and freeze for up to 3 months. Thaw before using.
What’s the best way to reheat pulled pork loin?
Place in a skillet with a bit of liquid and reheat slowly over medium-low, stirring occasionally.
As you can see, with a bit of know-how, you can totally transform lean pork loin into fall-apart, full-flavored pulled pork masterpieces. Turn up the tunes, fire up the smoker, and get ready for your new go-to pulled pork recipe. Happy shredding!