Can You Make Pulled Pork Out of Loin?

Pulled pork is a classic barbecue dish that is loved by many. Traditionally, it is made by slow cooking pork shoulder or pork butt until the meat is fall-apart tender and can be easily shredded with forks. But pork loin is a leaner more tender cut of pork that has less fat and connective tissue. So can you use pork loin to make pulled pork? The answer is yes you absolutely can make delicious pulled pork out of a pork loin!

Why Use Pork Loin for Pulled Pork

There are a few advantages to using a pork loin instead of pork shoulder to make pulled pork:

• Cost – Pork loin is often less expensive per pound than pork shoulder. So you can save a little money

• Leaner Meat – Pork loin has less fat than pork shoulder, This can be appealing for those looking to reduce fat and calories,

• Smaller Cuts – Pork loin roasts are smaller, usually 3-5 pounds. Pork shoulder can be 6-10 pounds. The smaller roast may work better for a smaller gathering.

• Easier to Find – In some grocery stores, pork shoulder may be harder to locate than pork loin. Pork loin is readily available.

So if you can’t find a pork shoulder or just want the convenience of using a pork loin, it is a great alternative for pulled pork.

How to Make Pulled Pork from Pork Loin

While pork shoulder has a lot of collagen that breaks down during slow cooking, pork loin does not. So it requires a few tweaks to ensure it turns out juicy, tender and shreddable after hours in a slow cooker. Here are some tips:

• Use a flavorful rub – A good dry rub adds tons of flavor and forms a crust on the pork while it cooks. Use spices like chili powder, cumin, brown sugar, garlic powder, onion powder, paprika, salt, and pepper.

• Cook low and slow – Cook the pork loin for 6-8 hours on low or 4-6 hours on high. Slow cooking allows the pork time to become very tender.

• Cut in pieces – Cut the loin into a few pieces before cooking. This exposes more surface area to the cooking liquid and spices.

• Add liquid – Use chicken or beef broth, apple cider, beer, or water in the bottom of the slow cooker to keep the pork moist. Use about 1/2 cup for a 3 lb roast.

• Shred in juices – After cooking, shred the pork loin right in the slow cooker so it soaks up all the delicious cooking juices.

• Finish with sauce – Mix in your favorite barbecue sauce after shredding. The sauce adds back moisture and sticks to all the shredded pork.

Follow these tips, and you will have succulent pulled pork from a lean pork loin!

Tips for Moist Pork Loin

Since pork loin is leaner than pork shoulder, it can more easily dry out during slow cooking. Here are some extra tricks for keeping pork loin pulled pork juicy:

• Cook on low – Use the lower “low” heat setting instead of high. The extra time allows it to become tender without overcooking.

• Add sauce earlier – Mix half of the barbecue sauce into the shredded pork loin right after shredding it initially. Then add the rest after.

• Use bone-in loin – Choose a bone-in pork loin roast instead of boneless. The bone helps keep the meat moist.

• Spritz with broth – Every now and then, open the slow cooker and spritz the pork with extra chicken broth or apple juice.

• Don’t overcook – Once the pork is shreddable with forks, remove it from the heat. Avoid cooking it to mush.

With these useful tips, you can make succulent pulled pork loin with flavorful barbecue flavor!

How Long to Cook Pork Loin for Pulled Pork

For shredded pulled pork, pork loin should cook for longer than usual to become tender – but not so long it dries out or gets mushy.

• Slow cooker – Cook for 6-8 hours on low or 3-4 hours on high.

• Instant Pot – Cook for 45-60 minutes with a natural release.

• Oven – Roast at 300°F for about 3 hours until fork tender.

• Grill – Indirect heat at 225-250°F for 4-6 hours, until shredable.

Always use a digital meat thermometer to check doneness. Pork should reach 205°F before shredding. If undercooked, continue cooking until tender enough to pull apart.

Flavorful Rubs for Pork Loin

A dry seasoning rub adds tons of flavor to the pulled pork. Here are some tasty homemade rub ideas:

• Barbecue Rub – Brown sugar, chili powder, smoked paprika, garlic powder, salt, pepper.

• Coffee Rub – Brown sugar, ground coffee, cumin, chili powder, salt, pepper.

• Tex Mex Rub – Chili powder, cumin, oregano, brown sugar, garlic powder, onion powder.

• Jamaican Jerk Rub – Brown sugar, thyme, allspice, clove, nutmeg, pepper.

• Kansas City Rub – Brown sugar, smoked paprika, chili powder, garlic powder, paprika, cumin, mustard powder.

Sprinkle the rub generously on all sides of the pork loin before cooking. The spice crust adds so much flavor as the pork roast cooks.

Best BBQ Sauces for Pulled Pork

Once the pork loin is shredded, it gets mixed with barbecue sauce to add back moisture and infuse it with smoky, sweet flavor. Here are some tasty barbecue sauce options:

• Sweet and Tangy – Ketchup, brown sugar, apple cider vinegar, Worcestershire.

• KC Classic – Ketchup, molasses, garlic, chili powder, mustard, onion.

• North Carolina Style – Cider vinegar, red pepper flakes, brown sugar, ketchup.

• Alabama White – Mayonnaise, cider vinegar, lemon juice, black pepper.

• South Carolina Mustard Sauce – Yellow mustard, cider vinegar, brown sugar, spices.

For convenience, you can also use a store-bought sauce like Sweet Baby Ray’s or Stubbs. Choose a sauce to complement your dry rub spice flavors.

How to Serve Pulled Pork Loin

Pulled pork made from pork loin is just as versatile and delicious as traditional pulled pork. Here are some fantastic ways to serve it:

• Pulled pork sandwiches on burger buns, toasted rolls, or Texas toast

• Slider versions on Hawaiian rolls or mini buns

• Tacos with tortillas, lettuce, pico de gallo

• Nachos piled high with pulled pork and cheese

• Baked potatoes or fries loaded with pork and fixings

• On waffles or pancakes for a fun twist

• Mixed into barbecue beans, mac and cheese or chili

• Pizza topping instead of pepperoni or sausage

• Breakfast hash with eggs, potatoes and pork

• Stuffed into omelets or breakfast burritos

Get creative with leftover pulled pork in casseroles, pasta dishes, soups and more! It also freezes well for easy meals later.

Frequently Asked Questions

Should I remove the pork loin silver skin?

• Yes, trim off the silver skin membrane before cooking for tenderest results. The membrane doesn’t break down well.

Can I use a pork tenderloin?

• No, pork tenderloins are too lean and will dry out. Use a pork loin roast.

Do I need to sear the pork first?

• No, searing is optional. Rubbing on spices before slow cooking adds enough flavor.

Can it be made in a slow cooker?

• Yes, it’s perfect cooked low and slow in a slow cooker!

What about an Instant Pot or pressure cooker?

• Yes, you can make pulled pork loin in 45 mins to 1 hour in an Instant Pot.

How much barbecue sauce do I need?

• Use about 1/2 cup sauce per pound of cooked pork. Adjust to your taste preferences.

In Summary

Pork loin makes a fabulous alternative to pork shoulder for pulled pork with the right techniques. Season it boldly, slow cook it properly and mix it with sauce, and you will have succulent pulled pork with authentic smoky barbecue flavor. Serve your pulled pork loin on sandwiches and beyond for amazing meals!