Cooking a Pork Loin

[Callie]

I purchased my first ever large pork loin. I usually buy it cut in slices, but this time I purchased a little over a 1lb to 1.5lb piece. Want to make pulled pork! Plan on putting it in the crock pot with some Sweet Baby Rays sauce, but should I add water? Also, how long should it cook for?

I'm new to the whole crock pot thing. First time ever using mine.

 

[Gumbo4x4]

Pork loin is a little lean for pulled pork. That's typically done with a shoulder, bone in. Guess it could work.

 

[MSLRAC]

I've never used pork loin for pulled pork. I usually get a pork shoulder and put it in the crockpot with 12oz of Dr. Pepper and let it cook all day. We add sauce to taste once it's done. I've never cooked it in the sauce or known anyone that did so no advice there.

 

[Callie]

Lovely, goes to show what I know about crock pot cooking. The piece I did buy has quite a bit of fat on it. I might try cooking it with Dr. Pepper, then add the sauce!

 

[BestDayEverx4]

I dry rub it down with some seasoning and throw it in the crockpot with a little water. Add the sauce when I shred it. The Dr. Pepper idea sounds good. May try that sometime. You could still cook the loin in the crockpot and drizzle it with a balsamic glaze when it's done and just make pulled pork another time!

 

[CaliBear]

If the loin you bought still has the fat cap on, I recommend butterflying the loin and filling it with some nuts and fruit that you have cooked down with juice, roll it up and tie it, then cook it in your regular oven for about 45 minutes at 350.

If you want pulled pork, you need a pork shoulder. I do not use a bone-in shoulder. I use boneless and cook it with water (or broth), onion, and garlic. If I'm going to put the pork in tamales, I add a couple of chipotles. If I'm making sliders I skip the chipotles and make a BBQ sauce on the stove to mix in with the pork once it's been cooked and shredded.

 

[Callie]

Now I'm scared to cook this as pulled pork. I can't stomach myself to each 1.5 pounds of regular pork.

I'll keep researching. Its considered a pork sirloin cut.

 

[CaliBear]

If it is a sirloin, I don't recommend using the slow cooker at all. If it is too much meat for you, can you cut it in half or thirds and freeze some? We always freeze half a loin when we buy one and even then we get 2-3 meals out of the half as it's just my husband and me.

Sorry if the advice is disappointing, but next time you'll know exactly what to get.

 

[TinkerBelled]

Worry not!

I've done pulled pork from a loin. Yes, it's a little drier than shoulder, but if you're using bbq sauce, you shouldn't notice. Cook it for a long time on a low heat, and the fibers will melt apart. I usually do a Carolina bbq, and it's served me nicely.

Here's a good, simple recipe for pork tenderloin with a bbq sauce: http://www.food.com/recipe/couldnt-be-easier-bbq-pork-tenderloin-crock-pot-317152. I think the inclusion of onion is great (I do it for my Carolina bbq too); it adds some liquid, bit by bit, as it cooks alongside the pork.

Pork loin also features in one of my go-to recipes, a chipotle tenderloin with optional strawberry avocado salsa. I know, I was totally skeptical, but it's delicious. I often make it as a roast rather than a grill; when I do, I skip the salsa.
http://www.myrecipes.com/recipe/chi...with-strawberry-avocado-salsa-10000001611681/

I also roast a loin in the oven with onion and apples (and sometimes fennel) when I want a fall treat.

But seriously, pork loin is basically as good for you as a cut of meat is going to get, and it's pretty delicious on top of that. My one tip is not to let it get overcooked--the lack of fat means it can dry out.

 

[disfan07]

Pork loin in the crockpot is wonderful!

We just put in 2lbs of pork loin with 12oz of coca cola. We cook that for 7-8 hours on low. Afterwards we shred the pork and mix with homemade BBQ sauce. It is amazing. We always freeze half for a quick meal.

 

[Kachina]

I do mine in the oven, and we've used loin plenty of times. As long as you've got some fat, you're good. I slather it all over the night before with a nice rub, and let it sit in the fridge overnight to soak some of that in. Then I roast at 275 until the thermometer registers that it's done in the center. Let rest for an hour, then shred, add some pan drippings back along with BBQ sauce and enjoy.

 

[shortbun]

We cook Sunday dinner in the crock pot almost every week. I also cook a mean pork loin. For a great pork loin, I make a rub/crust for it and slow bake it to 125 degrees and then let it sit for about 20 minutes. I think I got my original recipe for the crust from Paula Deen, or Michael Symon. Both are excellent with meat preparation. I stuff it with garlic and onions too. I really wouldn't use a pork loin for shredded pork because it's not the kind of pork to use. It just isn't any good when it's cooked for a long time. Pork butt or shoulder. The prep suggested by people who have used a loin look like they might work, however, pork loin is better served as a sliceable piece of meat. imho.

 

[mjkacmom]

I've made pulled pork from a pork loin in the crock pot a lot (loin, not tenderloin). I put in bbq sauce, diced chilis, a can of tomato sauce, some cumin, and a sliced onion. 8 - 10 hours on low, or about 5 on high.

 

[Arkansan]

I always use pork tenderloin for pulled pork and I always cook it in my crockpot. I rinse it, then rub it with garlic, salt, and pepper. I add a little chicken broth/water mix and usually put a dash of soy sauce and liquid smoke for flavor. I cook it on high for an hour or so and then on low for 4-5 more hours. I pour off the extra liquid and get any fat out, then shred with two forks. (I leave just a little liquid in when shredding. Not everyone in my family likes BBQ sauce, so we add it individually to sandwiches to taste.

It freezes really well! Enjoy! I don't like greasy pulled pork. Let us know how it worked out.

 

[dsneprincess]

Ok, I must not be as gourmet as all of you. OP, I have used a pork loin for pulled pork in a crockpot. I pour a bottle of BBQ sauce and 1/2 of that same bottle of water, let cook all day, shred pork and eat.

 

[Muushka]

Pork loin will be difficult to shred, but it does shred. Recently I heard the tip of using a Kitchen Aid stand mixer to shred the meat.
Oh my gosh. It was so much easier that way!

 

[HannaBelle]

Pork loin will be difficult to shred, but it does shred. Recently I heard the tip of using a Kitchen Aid stand mixer to shred the meat.
Oh my gosh. It was so much easier that way!

How was the texture of the meat? I like to leave my pulled pork in strings with a bit of texture. Does the mixer break it down finely? Did you just put chunks of the cooked meat in there? Very interesting idea!

 

[Muushka]

Not quite as good stringy as a Boston Butt, but it was good. Yup, just put in the chunks.

 

[BernardandMissBianca]

I use pork loin for pulled pork too. I throw the loin in the crock pot with a bottle of root beer and cook on low for 6 - 7 hours. Shred with 2 forks, add BBQ sauce, roast it in the oven for a few minutes to crisp up the BBQ sauce, and call it done.
In fact that's what we are having for dinner tonight. YUM!

 

[powellrj]

You will be fine, I have used pork loin many times for pulled pork. I would just season the meat well with salt, pepper, onion powder and garlic powder and cook it with your can of Dr Pepper. You will have plenty of liquid to keep it moist. Add your BBQ sauce when you are done cooking.