Crockpot Pulled Pork From Pork Loin Easy Recipe
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 way too lean for shredding normally 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.
I consider this a great recipe for parties, tailgating, and large gatherings. For the smaller households, you can adjust the amount, and it stores and freezes well. But if you want to feed BBQ to a group cheap, this is it.
My Rating
No, it is not equal to slow-cooked pulled pork butt from a smoker. BUT it is darn good, moist and tasty, and a heck of a lot easier and healthier.
🐖Pork Loin
The loin is just inside of the baby-back ribs. When cut into slices, we call it pork chops. And it is not a pork tenderloin which is a different cut of meat.
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.
Common FAQs
Are pork loin and pork tenderloin the same thing?
No. The loin is much larger and not as tender since it is more of a working muscle. Pork tenderloin is much smaller and very tender since it does very little work. They should be cooked differently.
How much pulled pork to make per person?
About ¼ pound per serving will make a nice sandwich or a common serving for most Mexican dishes.
How do you store shredded pork loin?
This stores well in the refrigerator for 3-4 days. It is actually better the second day when the moisture has 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
Pulled Pork Recipe Roundup
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 of 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 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 of the remaining liquid to add to leftovers if needed.
Add 1 cup 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
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.
Tap to leave a Rating
Servings #/Adjust if desired 10
- 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
-
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 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 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 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.
See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.
Prevent your screen from going dark
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.
Calories : 211 kcal (11%) | Carbohydrates : 13.6 g (5%) | Protein : 26.7 g (53%) | Fat : 5.1 g (8%) | Saturated Fat : 1.5 g (8%) | Polyunsaturated Fat : 0.6 g | Monounsaturated Fat : 1.9 g | Cholesterol : 71.4 mg (24%) | Sodium : 566.4 mg (24%) | Potassium : 620.7 mg (18%) | Fiber : 1 g (4%) | Sugar : 10.1 g (11%) | Vitamin A : 541.2 IU (11%) | Vitamin C : 1 mg (1%) | Calcium : 24.9 mg (2%) | Iron : 1.2 mg (7%)
Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Originally published March 22, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Some photos are from other posts for illustration purposes.
Source: https://www.101cookingfortwo.com/crock-pot-pulled-pork-loin/
0 Response to "Crockpot Pulled Pork From Pork Loin Easy Recipe"
Post a Comment