Quick Answer
Pork loin can absolutely be used to make delicious pulled pork! The key is to cook it low and slow to break down the connective tissues. Pork shoulder is the traditional cut used for pulled pork because it has more fat and connective tissue, but with the right technique, pork loin can turn out juicy and shred-able too. The trick is to not overcook it.
What Is Pork Loin?
Pork loin is a lean, boneless cut that comes from the rib area of the pig. It’s a tender cut that is lower in fat and connective tissue compared to pork shoulder.
Some key things to know about pork loin:
- It’s very lean with little marbling or fat running through it.
- The texture is smooth and tender since it comes from a muscle that doesn’t get much use.
- It can dry out easily if overcooked since it is so lean.
- It has very little connective tissue, which is what breaks down into delicious gelatin when slow cooked.
Pork shoulder, on the other hand, comes from the front leg/shoulder of the pig which gets more use. It contains more fat, collagen, and connective tissue. This is why it’s the ideal cut for pulling – the connective tissues break down over long slow cooking into tender, pull-apart meat.
Challenges of Using Pork Loin for Pulled Pork
While pork shoulder is considered the go-to cut for pulled pork, pork loin can also be used. It just comes with a few challenges:
- Less flavor – The fat in pork shoulder adds flavor and moisture during cooking. The lean loin won’t be as flavorful.
- Can dry out – Without plenty of melty fat and collagen, pork loin can end up dry if cooked too long.
- Won’t shred as easily – Minimal connective tissue means the fibers don’t break down and shred apart.
The good news is these challenges can be overcome with the right techniques!
How to Make Moist, Tender Pulled Pork from Pork Loin
Here are tips for making fork-tender, juicy pulled pork using a lean and mild pork loin:
- Choose the right roast: Pick a boneless pork loin roast that’s well-marbled throughout. The marbling will provide flavor and moisture.
- Brine it: Soaking the pork in a saltwater brine before cooking enhances flavor and moisture. The salt helps the meat retain moisture.
- Rub it: Coat all sides with a flavorful spice rub. This adds a flavor boost to the mild pork.
- Cook low and slow: Cook the pork at a low temp of 300°F for a few hours until fork tender. This gently breaks down fibers.
- Maintain moisture: Baste and mop the pork with sauce periodically as it cooks to prevent drying out.
- Don’t overcook: Take it off the heat at 170°F. The meat will continue cooking as it rests.
- Let it rest: Allowing it to rest wrapped will redistribute juices.
- Slice and shred: When cool enough to handle, slice or shred the pork with two forks.
- Toss with sauce: Mix the shredded pork with your favorite barbecue sauce before serving.
With these tips, you can make insanely delicious pulled pork using a lean and inexpensive pork loin roast. The key is keeping it moist!
Best Wood for Smoking Pork Loin
For ultimate pulled pork loin cooked low and slow on a smoker, the choice of wood makes a difference.
Some of the best types of wood for smoking pork loin include:
- Apple: Imparts a mildly sweet, fruity flavor.
- Cherry: Provides a subtly sweet, tangy note.
- Pecan: Gives a smooth, nutty richness.
- Hickory: Infuses a robust, smoky flavor.
- Maple: Lends a caramelized sweetness.
Lighter fruit woods like apple and cherry pair especially nicely with pork’s mild flavor. Stay away from dense mesquite smoke, which can overwhelm the loin.
Serving Suggestions for Pulled Pork Loin
Pulled pork from pork loin makes delicious sandwiches and tacos. Serve it piled high on buns or tortillas along with toppings like:
- Barbecue sauce
- Coleslaw
- Pickles
- Onions
- Cheese
It also shines served over cheesy grits, mashed potatoes, fries, or baked potatoes.
For a crowd, pulled pork loin tacos or pulled pork sandwiches along with classic sides like baked beans, coleslaw, potato salad or mac and cheese are sure to please. The possibilities are endless!
Conclusion
While it’s not typically thought of for pulled pork, with the right preparation, pork loin can absolutely be shredded into mouthwatering pulled pork. The tricks are choosing a well-marbled roast, brining, cooking low and slow, keeping it moist, and not overcooking. With flavorful rubs and sauce, pulled pork loin can be a delicious and budget-friendly swap for classic pulled pork shoulder. Give it a try for your next backyard barbecue or game day party!