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[Brushpopper]

I'm assuming that the muscles in that loin are going to be pretty long compared to the ones in a shoulder? Just throwing this out there, but would it help the pulling if the loin were sliced into sections about 3" long prior to the slow cooker? Shortening the muscle length might also hasten the drying out of the meat though, so I'm not sure if that would accomplish anything. 

I've cooked the whole loins in the slow cooker with great reviews before, but I just wanted some smoke on them for something different.  I had intended to smoke them for an hour to an hour and a half at 150 on the DB, but ran into a dear friend I ain't seen in 10 years or so at the grocery store.  They smoked for two plus hours and this is how they looked.  It was 2 3/4 pounds of little loins. 
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I cut them into thirds to make pulling easier.
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Hope the pics show up.  I'm going to quote all of y'all that say get a vac sealer in my request for the need of a vac sealer, too!!  Bonnie is a tough sell, though.  I'll post some pics of the finished product if these come through.  It's in the slow cooker still and smells wonderful!!

[Brushpopper]

And Nimrod posted the same pic twice.  Here I go again.
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[Brushpopper]

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Perhaps this?

[Brushpopper]

And since there has been a discussion on water pans, I decided to use one.  The meat was quite juicy when I pulled it.  It was 101 internal after two hours at 150 and I have to say the GMG DB was rock solid at that temp every time I checked it, but I was gone for over an hour.  It's in the  slow cooker on high with BBQ sauce, salsa and spices and when Bonnie gets home she'll want to eat, so I'll let y'all know.  We'll pull it then.  Not sure how it's supposed to be.  Never done a butt, only this. 

[Bentley]

I did not post any pictures...

And Nimrod posted the same pic twice.

[Bar-B-Lew]

I did not post any pictures...

And Nimrod posted the same pic twice.

Take it easy on yourself Nugent

[Brushpopper]

This is after I pulled it.  It was a big hit with the girls.
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[Brushpopper]

I did not post any pictures...

And Nimrod posted the same pic twice.

Perhaps I should refer to myself as Idjit.  Obviously I have some more learning to do when posting pics.

[Bentley]

I did not even think it would pull.  I learned something!  I wonder if being leaner makes it take on something like sauce better?

[Brushpopper]

MICHAEL_NW suggested cutting in about three inch increments, which was about thirds.  It made it easier to pull and aesthetically more appealing, too.  I cut them after smoking them.  When I've made it in the past and left the loins whole, the strands of meat were rather long and that solved it.  Thanks for the suggestion!   
And it's in the slow cooker with BBQ sauce and salsa, so that kept it from drying out.  It looked juicy when I took it off the DB, but two hours at 150 gave it a nice smokey flavor.  I used mesquite because I was lazy and that was in the hopper already.

[Goosehunter51]

How long in the crock pot?

[hughver]

Not to rain on this parade but with so much BBQ sauce and salsa, could you still taste the pork? 

[Brushpopper]

How long in the crock pot?

It was in the slow cooker on high for three hours or so and then on low until we ate.  That was an hour give or take, and I turned it off about a half hour before we ate so it wasn't too hot. 
I used some chili powder, cumin, salt, a little over a cup of sauce and about a 1/2 cup of some salsa we had.  The sauce was a little thinner than I like, but the flavor of it was really good. 

I will agree to this although I've never attempted pulled pork from a loin either. Always a Boston Butt,
Do yourself a favor, Get yourself a vacuum sealer. Freeze meal size pouches. So nice to have that option when there's no time to, or feel like cooking.

And I now have permission to start looking at vacuum sealers.   

[Brushpopper]

Not to rain on this parade but with so much BBQ sauce and salsa, could you still taste the pork? 

I forgot to say I used about a third of a really rank onion, too.  The original recipe I have is in a book of slow cooker recipes, so I don't think I should post it verbatim here.  The first time I made it I used the suggested sauce and salsa and we couldn't taste the pork, just the sauce and salsa and it was REALLY soupy.  So I modified the recipe every time I've made it and the girls want me to duplicate yesterdays try the next time I make it.  I don't think any of us have ever had truly done pulled pork like all of y'all make, so maybe I'm fooling myself (not hard to do).  If the teen girls will eat it though, then I'm happy.     And if I can get a vac sealer I'll try a butt and one of y'all recipes.

[Michael_NW]

MICHAEL_NW suggested cutting in about three inch increments, which was about thirds.  It made it easier to pull and aesthetically more appealing, too.  I cut them after smoking them.  When I've made it in the past and left the loins whole, the strands of meat were rather long and that solved it.  Thanks for the suggestion!   

Even a broken clock is right twice a day, which is about my limit. 

Glad it worked out. Add my voice to the chorus for a vacsealer. It really is a game changer. Just simmered up some frozen pulled pork from a year ago last October - no freezer burn and it was outstanding.