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Aug 28, 2007 02:17 PM

Pulled Pork recipes using tenderloin?

The recent post about what to do with leftover pork tenderloin has brought me to this; I have a five pound - give or take - uncooked pork tenderloin in the freezer. I understand that pulled pork is usually prepared with pork shoulder, but is it possible to make with the tenderloin? Please supply any recipes or ideas you have, Thanks!

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  1. With a tenderloin, I'd lean towards grilling or roasting. Pulled pork works best with fattier cooks cooked slowly. That type of cooking is likely to just dry out the leaner tenderloin.

    2 Replies
    1. re: 9lives

      That is what I figured. I was hoping for otherwise, though. :) A fan of grilled tenderloin, myself, my boyfriend told me the other day he just doesn't like it. I figured if I could make pulled pork we would both be able to enjoy.

      1. re: Justpaula

        There isn't really anything stopping you from seasoning it as you would pulled pork, grilling/roasting then cutting it into small pieces and making sandwiches out of it. It won't be the same, but it might be pretty good.

    2. I make a pulled pork style dish in the crockpot with tenderloin, except it's Thai flavored -- 2 lbs pork tenderloin, 1/3 c. teriyaki sauce, sliced red bell peppers, lots of garlic. Cooked on low for about 8 hours, then you shred the pork and add peanut butter to the sauce before adding the pork back in. It's very juicy and tender -- I imagine something similar would work with more traditional pulled pork flavors, but I wouldn't try it without the crockpot ...

      1. Is this really a tenderloin you're talking about, or just a boneless pork loin? I'm asking because I've never seen a tenderloin over two pounds, though maybe a truly giant pig could produce a five-pounder. Anyway, neither of these things will respond well to the sort of cooking pulled pork is subjected to. Shoulder is full of fat and collagen, and long slow cooking sort of melts that into the meat and makes it want to fall apart. The same process would simply dry out and toughen a lean cut such as loin or tenderloin.

        I do sympathize; even after 26 years with my wife she still sometimes reveals that yet another thing I'm just crazy about is something she'd rather I never cooked again.

        2 Replies
        1. re: Will Owen

          Thanks, Will. Funny you should bring up size... Becasue the five pounds I have in the freezer is only HALF of the piece I bought. And I bought it in a state of frenzy at eleven o'clock at night from the Waldbaums for a family BBQ. I used the other half a few weeks ago. I was suspect from the beginning. Usually I by a pork tenderloin from the butcher that is fairly thin. Maybe two pounds whole. But this monster, in only half its size resembles a long eye round beef roast. My thought was , wow, this is from some sort of mutant hippo-pig. Well, what do you think it is if not a tenderloin?

          And thanks for your empathy. I have made countless pork tenderloins before the boyfriend of three years told me he was not into it. It might have been this gigantor piece that drove him to finally admit it,

          1. re: Justpaula

            I've seen whole boneless port loins at Sams Club in cryo pack. This is the thicker side of a pork chop (or bone-in pork loin roast). It's not as tender as the true tenderloin (the small side of the chop), but still pretty lean (except for possible layer of fat on the outside). So you don't need (or want) to roast it as long and slow as a pork butt.


        2. Well, I just tried to shred the leftover pork tenderloin, or loin roast, and it isn't working very well. I'm thinking I may put it in my mini chopper and coarsely chop it. I have to wait for the DH to let me know if that is acceptable - I do not want to waste this meat! And he is soooo picky.

          1. Don't do it...there's just not enough fat and collagen in a tenderloin (or even just a plain ol' boneless pork loin) to pull well. If the BF doesn't like it as a roast, slice it into pieces about 3/4" thick and pound them thin (less than 1/4")...dredge in seasoned flour, egg wash, and panko...fry until GB&D on both sides (it won't take long, and do NOT overcook). Set aside (tent w/ foil) while you build your favorite pan sauce. Serve, eat, and settle back while BF does the dishes.

            2 Replies
            1. re: ricepad

              Some of the Carolina pulled pork that I've seen on BBQ specials (FN or Travel Channel) appears to use the whole pig. At least they show a whole pig being roasted, then pulled apart into large chunks (with industrial rubber gloves), chopped into bits, and finally seasoned. Assuming they don't separate out the loin(s) in the process, the result must include the lean loin meat along with the butt and shoulder.


              1. re: paulj

                True, but the OP is asking about just the tenderloin, not the whole pig. Very different.