What is the difference between pork tenderloin and pork loin?

Pork tenderloin is boneless with a long and narrow shape. It comes from the muscle that runs along the top of the pig’s backbone. Pork loin is a larger cut of pork and can be boneless or bone-in. It comes from the back part of the pig. Both are lean cuts of pork but shouldn't be used interchangeably in recipes as they have different cooking times.

What temperature should pork tenderloin be cooked to for pulled pork?

You want the pork to be cooked to a safe temperature and shred easily. The USDA recommends that pork be cooked to 145F as long as there is a 3 minute rest period following the pork reaching this temperature. In Canada, the recommended safe temperature is 160F. Once the pork tenderloins reach a safe temperature, check to see if they pull apart easily. If they don't, just cook them a little longer.

Do you need to remove the silver skin on pork tenderloin?

Silver skin is the thin membrane of connective tissue on the surface of the pork. Sometimes your butcher may already have it removed. If it’s still on the pork, I recommend removing it as it can be tough when cooked, which can make it difficult to shred the pork.

Pulled Pork Tenderloin

Description

Slow Cooker Pulled Pork Tenderloin is a leaner pulled pork option that is tender and juicy and comes together easily in the crockpot!

Ingredients

2 pork tenderloins (1 – 1.5 pounds each)
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup maple syrup
1/2 cup low sodium chicken broth
1/4 cup prepared yellow mustard
1/4 cup distilled white vinegar
1 large onion, chopped

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Instructions

Grease the crockpot with cooking spray.
Trim the silver skin from the pork tenderloins, if necessary.
Add the garlic, cumin, chili powder, smoked paprika, salt and pepper to a small bowl and stir together until combined.
Coat the pork in the spice mixture and use your hands to rub it in.
In a large measuring cup, whisk together the maple syrup, broth, mustard and vinegar.
Place the tenderloins in the crockpot and add the chopped onion.
Pour the maple syrup mixture over the pork tenderloins and onion.
Slow cook on high for 3 – 3.5 hours, or until the pork has reached 160F degrees and can pull apart easily.
Transfer tenderloins to a cutting board and use two forks to shred them apart. Place them back in the slow cooker liquid and mix around. Keep warm until ready to serve.

Notes

Make sure your pork tenderloins are roughly the same size so they cook at the same rate.
My pork tenderloins were 1.5 pounds. Smaller ones may cook a little faster.
For smaller shreds of pork, cut your tenderloins into chunks before cooking. This may also speed up the cooking time.
If the pork doesn’t shred easily, I recommend cooking it a little longer.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: pulled pork, pork tenderloin, slow cooker, crockpot