Both pork loin and pork tenderloin can be used to make delicious pulled pork, but they each have their pros and cons. Pork loin is often considered the better choice because it has more fat, which keeps the meat moist and tender during the long cooking process. However, tenderloin is extremely lean and tender. With the right preparation and cooking technique, tenderloin can also make tasty pulled pork.
Cut Comparison
The main difference between pork loin and pork tenderloin is fat content and tenderness. Here is a comparison of each cut:
| Cut | Location on Pig | Fat Content | Tenderness |
|---|---|---|---|
| Pork Loin | From rib end to hip | Moderate fat | Moderately tender |
| Pork Tenderloin | Inside loin muscle | Very lean | Very tender |
Pork loin comes from a large primal cut that runs from the rib cage to hip along the back. It contains a good amount of fat marbled throughout. Pork tenderloin is a small, cylindrical muscle nestled under the loin. It’s extra tender because the muscle doesn’t get much use.
Fat Content
Pork loin contains more intramuscular fat than tenderloin. This fat bastes the meat during cooking, keeping it juicy and adding flavor. Pork tenderloin is extremely lean with little fat.
For pulled pork, fat is desirable because it helps keep the shredded meat moist. Lean cuts like tenderloin can become dry after hours of cooking. The fat in pork loin gives it an advantage for making juicy pulled pork.
Tenderness
Pork tenderloin is the most tender cut of pork due to its lack of use. The loin does get some exercise, so it’s not quite as tender. However, pork loin is still relatively tender, especially compared to cuts like shoulder.
Tenderness is important for good pulled pork. The meat should shred easily and have a tender bite. Tenderloin’s extra tenderness gives it an advantage over loin here.
Flavor
In terms of flavor, pork loin and tenderloin are fairly comparable. Since they both come from the lean loin section, they have a mild pork flavor.
However, the extra fat in pork loin does add flavor as it melts and bastes the meat during cooking. Lean cuts like tenderloin can lack depth of flavor.
Many pitmasters rub the tenderloin with oil before cooking to help keep it moist and add flavor. Extra seasoning is also key when using tenderloin.
Marbling
The fat marbled throughout pork loin keeps it flavorful and moist. Tenderloin lacks this marbling, so the meat can become dry without added moisture.
Seasoning Absorption
Since pork tenderloin is so lean, it absorbs seasoning very well. The rub permeates the meat efficiently without having to penetrate through fat.
Pork loin may not absorb seasoning quite as well since the fat can create a barrier. However, the fat itself will absorb and carry flavor.
Cook Time
Pork loin typically takes longer to cook than tenderloin since it contains more fat and connective tissue. Cook times can vary based on size, but expect pork loin to take 1-2 hours longer than tenderloin.
For pulled pork, the long cook time helps break down the pork loin’s fat and collagen into gelatin. This creates a mouthwatering pulled texture.
Tenderloin can turn dry and stringy if cooked too long since it contains little fat or connective tissue. It only needs sufficient time to become fork tender.
Low and Slow
Cooking “low and slow” is ideal for pulled pork so the intramuscular fat and connective tissue fully render. The lengthy cooking gives pork loin time to properly break down.
Tenderloin reaches its ideal tenderness much faster than loin. You may need to remove it early before it dries out.
Temperature Monitoring
Carefully monitoring temperature is important when cooking tenderloin. Pull it promptly when it reaches 200-205°F internally to prevent overcooking.
Due to its higher fat content, pork loin is more forgiving if you cook it beyond this ideal temp range.
Cost Comparison
Pork loin is significantly cheaper than pork tenderloin. Here are some average costs for each:
| Cut | Average Cost Per Pound |
|---|---|
| Pork Loin | $3-4 |
| Pork Tenderloin | $7-8 |
Pork loin offers the best value for making pulled pork. You can cook large quantities at a reasonable price. Tenderloin is more expensive per pound.
Regular Sales
Pork loin goes on sale frequently, making it even more budget-friendly for pulled pork. It’s easy to stock up when the price drops.
Tenderloin rarely goes on sale since it’s already priced at a premium. Expect to pay full price.
Whole Muscle Cost
A whole pork loin ranges from 8 to 15 pounds, keeping the overall cost lower. Tenderloins are much smaller at around 1 to 2 pounds total.
You need to cook 4+ tenderloins to match the meat quantity of one pork loin roast. That difference adds up.
Nutrition
Pork loin and tenderloin have similar nutritional profiles. They are both lean sources of protein, vitamins, and minerals. Here is a nutrition comparison per 3 oz serving:
| Cut | Calories | Fat | Protein |
|---|---|---|---|
| Pork Loin | 180 | 8g | 25g |
| Pork Tenderloin | 139 | 3g | 25g |
As you can see, pork tenderloin is a bit lower in calories and fat since it’s so lean. But both cuts are high in protein and low in saturated fat when trimmed.
Vitamins and Minerals
Both pork cuts provide B vitamins, zinc, selenium, potassium, phosphorus, magnesium and iron. No major differences between the two.
Satisfaction
The juiciness and tenderness of pork loin may give it an edge for satisfaction. Some find very lean tenderloin less satiating.
Of course, preparation technique also affects satisfaction greatly.
Preparation
Properly preparing pork loin and tenderloin is key to making great pulled pork. Here are some guidelines:
Pork Loin
- Choose a boneless pork loin roast, ideally with some marbling
- Trim excess surface fat, but leave some for moisture
- Score fat cap to allow rub or sauce to penetrate meat
- Season overnight with a dry rub or marinade
- Cook low and slow until fork tender or 200-205°F
- Rest, then shred meat with forks
Pork Tenderloin
- Choose 1-2 large tenderloins
- Trim silverskin and excess fat
- Coat with oil or marinade to add moisture
- Use an assertive dry rub for flavor
- Cook at low temp until 200°F, don’t overcook
- Shred immediately after cooking
Be sure to slice any large pieces of pork loin or tenderloin before shredding to speed up pull time.
Smoking Pulled Pork
Smoking is a popular technique for making tender, flavorful pulled pork. Both pork loin and tenderloin benefit from smoking.
For smoke penetration, score the fat cap on pork loin before rubbing. Tenderloin’s leanness allows the smoke to permeate the meat efficiently.
Use wood chips, chunks or pellets with a milder smoke flavor like apple, cherry, pecan, hickory or maple.
Maintain a low temperature (225-250°F) in your smoker for best results. Pork loin will likely need 8+ hours, tenderloin closer to 4-5 hours.
The Bark
Smoking helps form a flavorful, textured bark on the exterior of the pork. Pork loin’s fat content allows it to develop excellent bark.
Since tenderloin is lean, it can lack the sticky fat needed for bark formation. Coating it in oil before smoking helps.
Moisture Loss
Monitor pork tenderloin closely when smoking and wrap it in foil if it appears to be drying out. The foil pouch will hold in steam and moisture.
Loin generally retains more moisture during smoking due to its fat content.
Making Juicy Pulled Pork
Achieving juicy, succulent pulled pork requires proper preparation and cooking. Here are some tips:
Pork Loin
- Leave a 1/4 inch fat cap to baste meat
- Score fat cap so rub penetrates
- Cook low and slow to render fat properly
- Foil wrap during stall to power through
- Rest in a cooler wrapped in towels when done
Pork Tenderloin
- Coat with oil before cooking
- Wrap at 160°F to finish cooking moist
- Pull from heat at 200-205°F before drying out
- Reserve defatted drippings to mix back into meat
- Keep pulled meat warm in a crockpot or steam table
For both cuts, having a nice sauce on hand will add even more moisture and flavor.
Conclusion
Pork loin is the preferred choice for making pulled pork. It has more fat to keep the meat moist during cooking, develops excellent bark when smoked, and costs much less per pound than tenderloin.
That said, pork tenderloin can also make delicious pulled pork with proper preparation like brining, oiling, and foiling during cooking. It just requires a bit more technique and care to prevent drying out.
The ideal method is cooking pork shoulder or Boston butt since these cuts contain plenty of fat and connective tissue. But when choosing between loin and tenderloin, loin is best for making succulent pulled pork.