Cooking a pork loin for pulled pork should render out most of the fat, so you shouldn't have chunks of fat. The fat should all end up in the drippings

Pork butt is really fatty. A lot of the fat melts into the meat but is going to be hard to avoid seeing fat or tasting it. You might be able obsessively pick out the fat from the cooked and pulled pork before you put it on your sandwich.

I think if you cook a loin long enough for it to be tender enough to pull you will end up with dry pork.

Pulled pork loin -- will need lots of bacon to keep it from being icky and dry. Which defeats your stated purpose.

You all are right about the loin being dry. I cook it several times a year in the crockpot with a can of Golden Mushroom soup on it. Excellent. But if I didn't have that or another gravy, it would be bone dry.

I read if I can't find a shoulder that a butt would do. I'm pretty sure the shoulders are easy to find. That's what I'll do. Thanks!

After I pull the meat apart I'll be cooking it for an hour or two more in BBQ sauce.

i never cook shoulder/butt-- have made loin in crock pot for both a 'roast' and for pulled pork--- agree, it's fabulous!!

If you just want an easy pulled pork sandwich--Jack Daniels ready made pulled pork is tasty! We have served this heated in a crock pot at several cookouts and always get rave reviews and requests for the recipe :)

I might do the pork loin since it will be saturated in BBQ sauce at the end of cooking. I'll look at the different cuts at the store first.

Fur, I've had those ready made entree's before and they're really good! Once a year we host a big get together with lots of food. One year I was fatigued and I bought a bunch of those tubs of ready made mashed potatoes. And I make good mashed potatoes too.

I emptied the contents into a 9 x 13 pan, dotted it with a lot of butter, covered in foil, baked until steaming. The guests couldn't believe how good "my" potatoes were. I had to tell the truth though. I still serve them. I want to say they're made by Hormel, not sure.

Pioneer Woman's Spicy pulled pork is excellent but hot. I make it frequently and pull the chipotle peppers out for the not spicy fans in my house.

For those of you who do the loin in a crockpot, do you do a longer cook on low or a faster cook on high? How long to cook for the best results? I just bought a pork loin today but am unsure of time/heat level. Do you cover it with water?

Oakley, are you using Hot Head Country? I've done pulled pork twice using a shoulder. The only problem with that is it makes so much I have to freeze half of it. Not practical for two people. When I get the urge for something "pulled" I'll roast a couple bone-in breasts and shred them.

Jelly, I cook it on high for about 4-5 hours. If you do use water, use only about a half to one cup. The juices of the roast will blend with it. Then you can add some flour, salt and pepper and make a gravy to pour over it when you eat. It will be kind of dry if there isn't any tasty liquid. That's why I like the soup, it's a semi-thickened gravy once it's done and you don't have to do anything else to it. Any type of cream of, or condensed soup would do I bet.

RNmom, I'll check out PW's recipe but I can't eat spicy foods. I love watching her!

Oakley, I have made it with chipotle salsa instead of the adobe peppers and it was flavorful but not spicy. I get the shoulders at Sam's or Meijers and cook them in either my crock pot or my faux Creuset in the oven. I prefer in the oven because I think the meat browns better and is more like pulled pork.

You can use pork loin done in a slow cooker with BBQ sauce, I use sweet baby Ray's.

Check your grocery or butcher for what is called pork for carnitas. It is already cut and trimmed so very much less fat than getting a full shoulder or butt. That's what I get now for making pulling pork. Here it comes in a vacuum sealed package with several chunks of meat in the package, it pulls really well.

If one is doing a loin in the crockpot, for liquid, I would add a can of beer instead of water. It will add more flavor compensating which should help if you do not have the fat present from a shoulder or a butt.

RN, does the shoulder have fat inside of it, and if so, does it melt?

We use Head Country BBQ sauce. It's made here in Oklahoma and one of the best. I could make my own, but eh, who wants to do that? lol

Pulled pork is much better with shoulder, and this is from someone who prefers the loin in almost every other form. You need a little fat IMO for this dish. The loin tends to be dry in when used in pulled pork, and also tasteless unless you add heaps of seasonings. I prefer it when the actual flavor of the pork can come through.

I have cooked a number of shoulders this past year and wouldn't use anything else for pulled pork. I totally agree with SAS regarding the flavor.. and I'll add texture. I only eat the loin on New Years Day but I do make pork filet. IMO the different cuts have different flavors and very different properties/textures. I also don't like pork fat. At. All. I promise you won't get a bite of it if you cook the shoulder properly.

Here's the key.. get a TRIMMED shoulder. It makes a difference. My last one wasn't trimmed and not only did it take me a long time to trim it, I just didnt do as good a job as the butcher does. You also want to be sure to cook it to an internal temperature of 200 degrees. It takes a long time-- and the temperature will plateau for awhile around 150-160. Wait it out. This will allow you to pull it.. and ensures the fat melts and the connective tissue breaks down.

Personally, I would absolutely not use a slow cooker-- that just keeps all the fat in the crock. I cook it in the oven at a very low temperature for a very long time. I marinate and coat the outside with a wet rub then cook without juice or sauce to the point of pulling.. at which point I add sauce.

Enjoy!

I'm definitely going to use shoulder if they have it. It has to be the best cut for pulled pork since all recipes require it.

Funky, I'll trim the fat if it's on there, or have dh do it. Whatever fat we can't get off, or that's inside the meat, will add flavor so it doesn't bother me. I will drain it though, like I do with my chuck roast. Which IMO is the best kind of roast there is. :)

I still use the original crock pot when they first came out around 40 or so years ago. Still in great condition! It makes brisket and round steak fork tender. That's what I'll use for the pork.

A long time ago I bought a new crockpot, the large, oval one made by the same company. Rival, I think. It didn't make meat as tender as the original CP. Actually, the meat was on the tough side.

Any recommendations for a good brand?

Pork butt has a good deal of connective tissue which dissolves and makes the pork very tender.

If you want loin, cook quickly and slather with bbq sauce. It will make awful pulled pork.

I am not sure what you are asking .. good brand for what? Crockpot? Meat?
I can't answer the cp question.. for meat, I get mine at a local butcher.

I cooked my pork shoulder (Boston Butt) in the crock pot Tuesday and it was not greasy at all. First, I did trim the "fat cap" off with kitchen shears and a knife. I also trimmed as much fat as I could from the exterior edges. I then lightly browned it in my cast iron skillet and put in the crock pot on high to get it going and reduced to low for the rest of the day. I added 1/2 cup of water to the crock. When it was done, I lifted the roast out of the pot to a large cutting board. and left the broth. This left all the fat behind. Pull it apart and let cool until you can handle the meat. I then went through and pulled the parts out that I don't like ( left from around the fat). If you like the sauce cooked into the meat, discard the broth in the crock pot, return the meat to it with your favorite BQ sauce, and cook on low until heated through. I usually put them on the smoker in the summer and it doesn't have to be trimmed, because all the fat drips off, but we were going to be gone all day.

I have an old Hamilton Beach"Crock Watcher" 6qt that I used the other day. I also have a new Rival "Crock Pot" 4.5 qt that works well, because my small one died. My new one has the dial for off, high, low, and warm. It is not one of the digital ones with a timer. The new ones cook a lot hotter and faster, so be sure to turn a new one down to low sooner and try to get one with the warm setting.

some of the fat cooks out as you cook the pork, regardless of whether it's in the crockpot or oven or stovetop... I don't add bbq sauce at the beginning... I cook for about half the time then remove maybe half the liquid and add sauce...

mimipadv, loin, cooked right, makes excellent pulled pork! I always thought recipes specified shoulder/butt since it's a cheaper cut of pork and since it's going to be shredded, the fattiness doesn't matter. I overall prefer less fatty cuts of meat and never have an issue with pork being dry... and actually prefer the flavor of the loin too...