Quick Answer
Pork loin can absolutely be used to make delicious pulled pork, however it requires some special preparation compared to pork shoulder. Pork loin is a leaner cut that can dry out during long cooking times, so it’s important to brine the loin first to keep it moist and flavorful. With the right prep and cooking technique, pork loin can become fork-tender and shred into pull-apart pork perfection.
What is Pork Loin?
Pork loin refers to a cut of meat from the top portion of the pig, extending from the shoulder back to the hip. This area does not get much exercise, so the meat is lean and tender compared to cuts from the leg or shoulder.
There are a few different types of pork loin cuts:
- Whole pork loin – This is the entire loin muscle after it has been removed from the pig.
- Center cut pork loin – Only the center portion of the loin, without the sirloin or tenderloin portions.
- Pork loin chops – Individual chops sliced from a pork loin roast.
- Pork loin roast – The whole loin tied into a cylinder shape and roasted.
- Stuffed pork loin – A pork loin roast that has been butterflied open and stuffed before roasting.
Because it comes from a part of the pig that doesn’t get much movement, pork loin is leaner than cuts like shoulder or butt. It has a mild flavor and tender texture when cooked properly.
Why Use Pork Shoulder for Pulled Pork
Traditionally, pork shoulder is considered the best cut to use for pulled pork. There are a few reasons why it’s so popular:
- It contains fat and connective tissue – These break down during cooking to keep the meat moist.
- The high collagen content helps shoulder meat shred easily.
- It’s an inexpensive cut.
- The flavor pairs well with barbecue rubs and sauces.
- It stands up well to long cooking times – Usually 8+ hours for pulled pork.
Pork shoulder is sometimes referred to as a “tough” cut because it can be chewy when cooked quickly with dry heat. But when braised, roasted or smoked low and slow, pork shoulder becomes incredibly tender and juicy. The fat content gives it plenty of moisture, while the connective tissue melts into rich gelatin. This all adds up to meat that literally falls apart into shreds at the slightest tug from a fork.
So while pork loin can work for pulled pork, pork shoulder is specially designed by nature to excel when slow cooked.
Preparing Pork Loin for Pulled Pork
To prepare pork loin for shredding, the main goals are:
- Keeping it moist – Since it is lean, moisture loss during cooking can make it dry.
- Making it tender – Unlike pork shoulder, loin doesn’t have as much collagen to break down.
- Infusing flavor – The mild taste of loin benefits from rubs, brines and sauces.
Here are some tips for preparing pork loin for pulled pork:
Brine the Loin
Soaking pork loin in a salty brine solution will help it retain moisture and season the meat all the way through. Make a basic brine by dissolving 1/2 cup salt in 4 cups of water and submerging the pork loin for 1-2 hours. For more flavor, add aromatics like garlic, peppercorns, bay leaves or herbs.
Use a Rub
Coating the pork loin with a spice and herb rub will help build flavor. Use recipes with paprika, brown sugar, chili powder, cumin and other spices suited to barbecue. Let the loin sit for 30 minutes up to overnight after applying the rub to allow the flavors to penetrate.
Brown the Loin First
Searing the pork loin on all sides before braising or roasting will give it nice caramelization and enhanced flavor. Use a hot pan with oil or bacon fat to brown the exterior.
Braise or Roast Low and Slow
Cooking the loin gently for a long time will break down the muscle fibers. Braise on the stovetop or roast in the oven at 300°F until fork tender and shreddable, usually 4-6 hours. For roasting, use a roasting pan and flip the meat halfway through.
Finish with Sauce
Adding sauce during the last 30-60 minutes of cooking will keep the pork loin extra moist. Use barbecue sauce, apple cider vinegar, broth, or drpepper. Baste frequently while the sauce reduces down.
Step-by-Step Method for Pulled Pork Loin
Follow these simple steps for fork-tender shredded pork loin perfect for sandwiches, tacos, bowls and more:
Prep the Loin
– Start with a 2-4 lb boneless pork loin roast.
– Trim off any excess fat or silver skin.
– Brine the pork loin in salty water for 1-2 hours.
– Remove from brine and pat dry.
Season the Meat
– Coat all over with a spice rub.
– Let rest for 30 minutes up to overnight.
Sear the Loin
– Heat oil in a skillet over medium-high heat.
– Brown the pork loin on all sides, about 2 minutes per side.
Braise the Loin
– Transfer loin to a Dutch oven or roasting pan.
– Add 1 cup of broth, water, or other braising liquid.
– Cover and braise at 300°F for 4-5 hours until fork tender.
Shred the Pork
– Remove loin from oven and let rest for 10 minutes.
– Using two forks, shred the pork by pulling it apart into strands.
Finish with Sauce
– Add your favorite barbecue sauce, vinegar sauce, or extra braising liquid.
– Toss to coat shredded pork and serve.
With the right prep and cooking technique, pork loin can become moist, flavorful pulled pork. The key steps are brining, seasoning, searing, and low slow braising to break down the meat fibers. Follow the instructions above for tender pulled pork loin your whole family will love.
Common Problems and Solutions
When making pulled pork with pork loin, you may run into a few issues. Here are some common problems and how to avoid them:
Problem: Pork loin comes out dry and chewy
- Solution 1: Brine the loin before cooking to help it retain moisture.
- Solution 2: Braise or roast the pork loin at a lower temperature like 300°F.
- Solution 3: Wrap the pork loin in bacon to provide extra fat and prevent drying out.
Problem: Pork loin has no flavor
- Solution 1: Rub the loin with plenty of spices, herbs, and seasoning before cooking.
- Solution 2: Baste frequently with barbecue sauce or other flavorful sauces towards the end of cooking.
- Solution 3: Use a flavorful braising liquid like broth, Dr Pepper, root beer, etc.
Problem: Pork loin won’t shred
- Solution: Cook for longer, checking for tenderness every 30 minutes after 4 hours.
- Solution: Use forks or bear claws to aggressively shred the meat once cooled slightly.
- Solution: Chop or dice the pork loin into bite-size chunks if it won’t pull apart.
Problem: Pork loin is tough and chewy
- Solution: Cook for at least 4-6 hours at a low temperature until fork tender.
- Solution: Choose a smaller 2-3 lb loin roast so the inside cooks thoroughly.
- Solution: Slice and pound any chewy sections before tossing back into the shredded pork.
With a few simple tweaks, you can turn pork loin into succulent pulled pork every time. Focus on keeping it moist and cooking low and slow.
Alternative Cooking Methods
While braising and roasting are great ways to cook pork loin for pulled pork, there are a few other methods you can try:
Slow Cooker Pulled Pork
Use a slow cooker on low for 7-8 hours until the pork loin shreds easily. Add broth, barbeque sauce, and spices to the cooker.
Instant Pot Pulled Pork
Cook the pork loin in an Instant Pot or electric pressure cooker on manual high pressure for 45-60 minutes with broth. Quick release the pressure.
Smoked Pulled Pork
Smoke the seasoned pork loin at 225-250°F for 5-6 hours until tender. Use wood chips, chunks or pellets for flavor.
Sous Vide Pulled Pork
Vacuum seal the pork loin with seasoning and cook sous vide at 150°F for 24 hours. Finish by searing.
Crock Pot Pulled Pork
Place the pork loin in a crock pot with onions, broth, and barbecue sauce. Cook on low for 7-8 hours.
Air Fryer Pulled Pork
Cut the pork loin into chunks and cook in an air fryer at 380°F for 15-20 minutes until browned and tender.
Mix up the cooking method to find your favorite way to make pulled pork loin. The key is cooking it low and slow.
Serving Ideas for Pulled Pork Loin
Pulled pork loin is extremely versatile for serving. Here are some delicious ways to use shredded pork loin:
Pulled Pork Sandwiches
Pile the shredded pork onto buns and add your favorite barbecue sauce, slaw, pickles, and other condiments.
tacos
Stuff soft tortillas with pulled pork, salsa, avocado, cotija cheese or other taco toppings.
Nachos
Top tortilla chips with shredded pork, melted cheese, beans, guacamole, and jalapenos.
Quinoa Bowls
Mix pulled pork with quinoa, roasted veggies, avocado and chili sauce.
Breakfast Hash
Add shredded pork to a skillet with potatoes, peppers and onions. Top with eggs.
Pizza Topping
Use pulled pork as the protein atop your favorite pizza dough and sauce.
Salads
Toss shredded pork into main or side salads for added protein.
The possibilities are endless for using fork-tender pork loin in recipes. It’s a lean and versatile substitute for traditional pulled pork.
Comparison to Pork Shoulder
While pork loin can make tasty pulled pork, there are some notable differences from pork shoulder:
| Pork Loin | Pork Shoulder |
|---|---|
| Leaner with less fat | Higher fat content with marbling |
| Mild flavor | Richer pork flavor |
| Less collagen | Higher collagen for tenderness |
| Cook 4-6 hours | Cook 8+ hours |
| Benefits from brining | Usually doesn’t need brining |
| Lower cost | Higher cost |
While pork loin requires more special preparation, it can still make delicious pulled pork with a little TLC during cooking. It’s a great lean and budget-friendly alternative to shoulder.
Conclusion
Pork loin may not be the traditional go-to cut for pulled pork, but with the right preparation it can absolutely be shredded into tender, juicy pulled pork. The keys are brining the loin first to keep it moist, cooking it gently at a low temperature for 4-6 hours, and using rubs and sauces to boost flavor. While pork shoulder has more fat and collagen for easy shredding, pork loin can make a delicious and inexpensive alternative when cooked properly. With some simple tweaks to enhance moisture and texture, pork loin can become fall-apart tender pulled pork perfect for sandwiches, tacos, pizza and more.