Feast your eyes on the easiest, most mouthwatering pulled pork loin recipe you’ll ever meet. Perfect for busy bees and flavor seekers alike, this crock pot wonder does all the work while you kick back.
Why This Recipe Works
- The slow cooker transforms the pork loin into tender, juicy perfection without any fuss.
- A simple rub and a splash of apple cider vinegar create a depth of flavor that’s irresistibly delicious.
- It’s a set-it-and-forget-it kind of meal, ideal for weeknights or feeding a crowd.
- Leftovers? What leftovers? But if you have them, they’re even better the next day.
Ingredients
- 3 lbs pork loin
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
Equipment Needed
- Crock pot or slow cooker
- Measuring cups and spoons
- Mixing bowl
- Tongs
Instructions
Step 1: Prep the Pork
Start by patting your pork loin dry with paper towels. This helps the rub stick better. In a bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the pork loin, making sure it’s evenly coated. Tip: Let the pork sit with the rub for 10 minutes to absorb all those flavors.
Step 2: Slow Cook to Perfection
Place the pork loin in your crock pot. Pour in the apple cider vinegar and chicken broth around the pork, not on top, to keep the rub intact. Cover and cook on low for 6-8 hours or until the pork is fork-tender. Tip: Resist the urge to peek! Keeping the lid on ensures even cooking.
Step 3: Shred and Serve
Once the pork is done, use two forks to shred it directly in the crock pot. The meat should pull apart easily. Mix it with the juices at the bottom of the pot for extra flavor. Serve hot on buns, over rice, or however you like. Tip: For a crispy edge, broil the shredded pork on a baking sheet for a few minutes before serving.
Tips and Tricks
For an even deeper flavor, marinate the pork loin with the rub overnight in the fridge before cooking. If you’re short on time, cooking on high for 3-4 hours works, but low and slow is the way to go for the best texture. Don’t skip the broiling step if you love a bit of crunch; it adds a delightful texture contrast to the tender pork. Experiment with different vinegars or add a splash of liquid smoke for a more intense smoky flavor.
Recipe Variations
- Spicy Kick: Add a teaspoon of cayenne pepper to the rub for a fiery version.
- Sweet and Tangy: Mix in a quarter cup of barbecue sauce during the last hour of cooking.
- Asian Twist: Replace the rub with five-spice powder and use soy sauce instead of apple cider vinegar.
Frequently Asked Questions
Can I use pork shoulder instead of pork loin?
Absolutely! Pork shoulder is fattier and will result in even more tender pulled pork. Just adjust the cooking time as needed, since it may take longer to become fork-tender.
How do I store leftovers?
Store the pulled pork in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 3 months. Thaw in the fridge overnight before reheating.
Can I make this recipe without a crock pot?
Yes, you can use a Dutch oven in the oven at 300°F for about 4 hours, checking occasionally to ensure there’s enough liquid.
Summary
This pulled pork loin crock pot recipe is a foolproof way to delicious, tender meat with minimal effort. Perfect for sandwiches, tacos, or just eating straight out of the pot!