Crock Pot BBQ Pulled Pork Tenderloin

So, you love pulled pork but want a version made without such a fatty cut of meat? Then you’re going to love this Crock Pot BBQ Pulled Pork Tenderloin. This extra lean pork cooks low and slow until tender and easy to shred, then gets tossed with a deliciously sweet, smoky, flavor-packed BBQ sauce that makes this dish simply irresistible. So, let’s make it!

---

---

Crock Pot BBQ Pulled Pork Tenderloin

Ingredients

• 2 lb (900 g) pork tenderloin, approximately 2 small pieces
• 1 medium yellow onion, sliced
• 1 cup (240 ml) BBQ sauce
• 1/2 cup (120 ml) low-sodium chicken broth
• 2 tablespoons (25 g) brown sugar
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 tablespoon (15 ml) apple cider vinegar
• 1 tablespoon (15 g) Dijon mustard
• 2 teaspoons (5 g) smoked paprika
• 1 teaspoon (3 g) garlic powder
• 1 teaspoon (2 g) onion powder
• 1 teaspoon (6 g) kosher salt
• 1/2 teaspoon (1 g) ground black pepper
• 1/2 teaspoon (1.5 g) chili powder
• 1/3 cup (80 ml) additional BBQ sauce for finishing, optional

Equipment Needed

• 5- to 6-quart (4.7- to 5.7-liter) Crock Pot or slow cooker
• Cutting board
• Sharp knife
• Medium bowl
• Measuring cups and spoons
• Kitchen tongs
• Two forks for shredding
• Instant-read kitchen thermometer

See 5 variations of the recipe at the end.

---

---

---

You might also be interested in:

...

---

---

---

---

Instructions

1. Let’s start by preparing the pork tenderloin. First things first, remove the meat from its packaging and pat it really dry with paper towels. Next, using a sharp knife, trim away any visible excess fat. Pay special attention to any silver skin you find on the surface and remove it, since this part is tough and doesn’t soften easily during cooking. Obviously, if the tenderloins are too long to fit comfortably in your Crock Pot, simply cut them in half.
2. Now slice the onion and spread the slices evenly across the bottom of the Crock Pot. This is important because that layer of onion will help keep the meat slightly elevated from the bottom as it cooks while also releasing its own moisture and flavor. Place the pork tenderloin pieces directly on top of the onions, arranging them in a single layer if possible.
3. It’s time to make our sauce. In a medium bowl, add 1 cup (240 ml) BBQ sauce, the chicken broth, brown sugar, Worcestershire sauce, apple cider vinegar, and Dijon mustard. Mix everything really well with a spoon or small whisk until the sugar has dissolved and you have a smooth, slightly thick sauce that’s packed with flavor.
4. In a separate small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder. Mix all the spices together really well before adding them to the meat so you can evenly distribute all those flavors over the entire pork tenderloin.
5. Next, sprinkle the spice mixture all over the pork. Take your time and do it with a little love. Try to cover the tops of the tenderloins, but don’t forget the sides of each piece. Gently press the seasonings into the meat with your fingers to help them stick really well. Then slowly pour the BBQ sauce mixture around and over the pork tenderloin, making sure each piece gets nicely coated with some sauce. Pour it slowly so you don’t wash all those beautiful seasonings off the meat.
6. Now cover the Crock Pot and cook on LOW for approximately 3 1/2 to 4 hours. Keep in mind that you don’t need to constantly lift the lid to check the meat, because every time you do, some of the accumulated heat escapes and slows down the cooking process. However, it’s a good idea to start checking for doneness around the 3-hour mark, especially if your tenderloins are small. Remember something important: this cut is much leaner than traditional pork shoulder, and cooking it for too many hours can cause it to lose moisture and end up dry and, well, not so pretty.
7. After approximately 3 hours, check the pork by inserting an instant-read thermometer into the thickest part and gently testing the texture with a fork. Pork should reach a minimum internal temperature of 145°F (63°C) for safe consumption, but for this recipe, we also want it tender enough to pull apart easily. If it still puts up a fight when you try to shred it, cover the Crock Pot again and continue cooking, checking every 30 minutes until you get that soft, tender texture we’re looking for.
8. Once the pork tenderloin is fully cooked and you can easily separate the fibers with a fork, it’s time to carefully remove it from the Crock

   ---

   

   ---

   Pot. Kitchen tongs work great for this. Transfer the pork to a cutting board or large platter and let it rest there for about 5 minutes. Don’t skip this step. That short rest makes the meat much easier to handle before shredding and also gives those flavorful juices a chance to redistribute.
9. Now comes one of my favorite parts: shredding the meat. You can use two forks or a pair of meat shredding claws to pull apart the pork tenderloin, naturally working in the direction of the fibers. Keep in mind that you don’t need to turn every bit of meat into super-thin shreds. For a more appetizing texture, I like leaving a combination of thinner strands and slightly larger pieces that can soak up all that delicious BBQ sauce.
10. Before returning the meat to the Crock Pot, take a look at how much liquid is left in the bottom. The pork tenderloin and onions will have released some moisture during cooking. If there’s so much liquid that it looks more like soup than sauce, go ahead and spoon some of it out. Just don’t remove all of it, because those juices are loaded with flavor, and we’ll use them to coat the pulled pork and keep it nice and moist.
11. Now return all the shredded pork to the Crock Pot and gently mix it with the onions, sauce, and cooking juices. Your kitchen should smell incredible right about now. Take your time, give it a little love, and toss everything together until all those tender strands of pork are nicely coated. If you want a thicker, glossier finish with even more BBQ flavor, gradually add up to 1/3 cup (80 ml) additional BBQ sauce and mix again until you get exactly the consistency you like.
12. Cover the Crock Pot again and let the pulled pork cook on LOW for just another 10 to 15 minutes. At this point, we’re not trying to continue cooking the meat for a long time. We simply want to give those freshly shredded pieces a chance to soak up some of the sauce and all those delicious juices. When it’s ready, the meat should look moist, glossy, and beautifully coated in sauce, but it shouldn’t be swimming in liquid.
13. And that’s it! Your Crock Pot BBQ Pulled Pork Tenderloin is ready to enjoy. Give it a taste and add a little more BBQ sauce, salt, or pepper if you think it needs it. Serve it hot with whatever you’re in the mood for and enjoy every bite, because you just made delicious pulled pork that’s easy to prepare and much leaner than the traditional version made with pork shoulder.

---

---

Ingredient Substitutions

• Pork tenderloin: If you can’t find pork tenderloin, you can use pork loin, but always keep in mind that it’s a larger and thicker cut, so you’ll need to adjust the cooking time. Pork shoulder also works really well, although you’ll end up with a fattier, juicier, and more traditional pulled pork. If that sounds like your kind of recipe, we have one right here.
• BBQ sauce: If you don’t have your favorite BBQ sauce on hand, you can also use homemade BBQ sauce. Always choose one with a good balance of sweet, smoky, and tangy flavors so it complements the mild flavor of the pork tenderloin.
• Chicken broth: If you don’t have chicken broth on hand, you can substitute vegetable broth or use 1/2 cup (120 ml) water mixed with a little bouillon.
• Brown sugar: If you don’t have brown sugar, you can also use honey or maple syrup. I’d start with 1 tablespoon (15 ml), taste the sauce, and then add more if you want a sweeter BBQ flavor.
• Worcestershire sauce: If you don’t have any, you can simply substitute soy sauce. Use approximately 2 teaspoons (10 ml) to keep the recipe from becoming too salty.
• Apple cider vinegar: If you don’t have any at home, you can use white wine vinegar or rice vinegar instead. Lemon juice will also work, although keep in mind that the final flavor will be a little different.
• Dijon mustard: If you don’t have Dijon, you can use yellow mustard in the same amount. Just keep in mind that the flavor will be a little milder.
• Smoked paprika: If you don’t have smoked paprika at home, you can use regular paprika and add a tiny amount of liquid smoke if you still want that delicious smoky touch.
• Chili powder: If you don’t have chili powder, you can simply leave it out or add a little extra paprika and a pinch of cayenne if you want a little heat in your dish.
• Yellow onion: If you don’t have a yellow onion, you can also use a white or sweet onion. Any of these options will soften beautifully during cooking and add plenty of flavor to the cooking juices.

---

---

Prep Tips

• Remove the silver skin: Before cooking, always check the pork tenderloin and remove any silver skin left on the surface. Remember, this membrane doesn’t become tender during cooking and can affect the final texture. You’re better off removing it.
• Don’t mix up the cuts: When buying the meat, make sure you’re getting pork tenderloin and not pork loin. Even though their names sound similar, they’re different cuts, and the truth is they don’t cook exactly the same way.
• Use the onion as a base: Always place the sliced onion underneath the pork. Remember, the onions will soften as they cook and add flavor to both the meat and the sauce.
• Start checking early: I recommend checking the meat at around the 3-hour mark because pork tenderloin is a very lean cut and doesn’t need the 8 hours or more that pork shoulder typically requires.
• Don’t waste those juices: When you remove the pork to shred it, save the cooking juices. You’ll gradually mix them back into the meat until you get that moist, juicy, and delicious texture we’re looking for.
• Shred it carefully: For the most appetizing texture, use two forks and create a combination of thin shreds and a few slightly larger pieces. You really don’t need to turn every bit of meat into tiny strands, trust me.
• Add sauce at the end: After shredding the pork, it’s a good idea to add a little extra BBQ sauce. This helps keep those tender strands glossy, moist, and nicely coated with sauce.
• Let it soak up the sauce: This is important. Once the pork is shredded, return it to the Crock Pot for 10 to 15 minutes. Don’t skip this step because it gives the meat time to soak up those flavorful juices and all that BBQ goodness before serving.

---

---

Common Mistakes (What Not to Do)

• Don’t use pork shoulder cooking times: Don’t automatically assume pork tenderloin needs to cook for 8 to 10 hours. It’s much leaner than pork shoulder, and cooking it for too long can leave it dry, stringy, and definitely not very tasty.
• Don’t confuse tenderloin with pork loin: Remember this one: don’t buy pork loin thinking it’s exactly the same cut. Pork loin is considerably larger and requires adjustments to the cooking time to turn out properly.
• Don’t discard all the liquid: After shredding the meat, don’t pour all those Crock Pot juices down the drain. Save enough to add moisture and flavor back into the pork.
• Don’t add too much broth: You don’t need to completely cover the meat with liquid. A slow cooker naturally retains plenty of moisture, and too much broth can leave you with a watery sauce, and that’s definitely not what we’re going for.
• Don’t use only BBQ sauce: Although you could cook the pork with BBQ sauce alone and it would still turn out good, combining it with broth, vinegar, Worcestershire sauce, and spices creates a deeper flavor and keeps the whole dish from simply tasting like bottled BBQ sauce.
• Don’t shred it and serve it immediately: Never skip the step of returning the shredded meat to its cooking juices. This is especially important when working with a lean cut like pork tenderloin.
• Don’t add all the extra sauce at once: After shredding, always add the extra BBQ sauce a little at a time. This lets you control the consistency and keeps the pork from becoming overly sweet or completely smothered in sauce. Not everyone likes it that way.
• Don’t rely only on the clock: Remember that slow cookers can run at different temperatures. It’s better to start checking around the 3-hour mark and pay attention to the texture of the meat instead of assuming every Crock Pot will need exactly the same amount of time.

---

---

FAQ

• Can I really make pulled pork with pork tenderloin? Absolutely. Although traditional pulled pork is usually made with pork shoulder, you can use pork tenderloin for a considerably leaner version. The key is keeping an eye on the cooking time and returning the shredded meat to its juices to help keep it moist.
• What’s the difference between pork tenderloin and pork shoulder? It’s pretty simple. Pork tenderloin is a very lean and naturally tender cut, while pork shoulder contains much more fat and connective tissue. That’s why pork shoulder can handle much longer cooking times and produces a richer, softer, and juicier pulled pork.
• Are pork tenderloin and pork loin the same thing? No. Pork tenderloin is a small, long, and very lean cut, while pork loin is considerably larger and thicker. Keep in mind that if you buy pork loin, you’ll need to adjust the cooking time in this recipe for the best results.
• How long should I cook pork tenderloin in the Crock Pot? For this recipe, start checking the meat at around 3 hours on LOW and expect approximately 3 1/2 to 4 hours total. Remember that the exact cooking time can vary depending on the size of the tenderloins and your particular slow cooker.
• Why did my pulled pork tenderloin turn out dry? The most likely reason with this particular cut is that it cooked for too long or too much of the cooking liquid was removed after shredding. Don’t forget that tenderloin contains very little fat, so you have much less room for error than you do with pork shoulder.
• Can I cook it on HIGH? Yes, you can, but honestly, LOW is preferable for this recipe because it gives you better control when cooking such a lean cut.
• Do I need to sear the pork tenderloin before putting it in the Crock Pot? No, it’s not necessary. You can quickly sear it in a skillet if you want to develop a little extra flavor, but this recipe is designed so you can put everything straight into the Crock Pot and basically forget about it.
• How can I make the pulled pork juicier? After shredding it, always return the meat to the Crock Pot and mix it with the cooking juices. Add a little extra BBQ sauce as well, then let it sit on LOW for about 10 to 15 minutes so those tender strands can soak up some of that flavorful liquid.
• Can I make this recipe ahead of time? Absolutely. You can cook and shred the pork, let it cool, and refrigerate it with some of its sauce and cooking juices. When you’re ready to serve it, reheat it slowly and don’t hesitate to add a little more BBQ sauce if it looks like it needs some extra moisture.
• What can I serve with this BBQ pulled pork tenderloin? So many things! You can serve it on sandwiches or sliders with coleslaw, but it’s also delicious in tacos, wraps, baked potatoes, rice bowls, or alongside mac and cheese, corn on the cob, salad, or roasted vegetables.

---

---

Storing & Reheating

• Refrigeration: For this, simply let the BBQ pulled pork tenderloin cool completely, then store it in an airtight container along with some of its juices and sauce. You can keep it in the refrigerator for 3 to 4 days without a problem.
• Meal prep: If you want to make it ahead of time, I recommend keeping a little extra BBQ sauce separately. That way, you can add it when reheating to keep the meat moist, delicious, and packed with flavor.
• Freezing: You can also freeze the shredded pork tenderloin for up to 2 to 3 months. For the best results, always freeze it mixed with some of its cooking juices to help keep those tender strands from drying out.
• Reheating in the microwave: For this option, place a serving in a microwave-safe container, add 1 or 2 tablespoons of sauce or reserved cooking juices, and heat until it’s completely warmed through to your liking.
• Reheating on the stovetop: To maintain a good texture, place the meat in a skillet over medium-low heat with a little BBQ sauce or broth. Cover and heat for a few minutes, stirring occasionally. Don’t skip that last part.
• Reheating in the Crock Pot: If you’re reheating a large amount, place the meat in the slow cooker with a little extra sauce and heat on LOW until completely warmed through. Just avoid leaving it in there for too long so the tenderloin doesn’t dry out.

---

---

Serving Suggestions

• Serve your BBQ pulled pork tenderloin on toasted buns with creamy coleslaw and pickles.
• Pair it with some delicious creamy mac and cheese, baked beans, or corn on the cob.
• You can also serve it with roasted potatoes, sweet potato fries, or even a fresh salad.
• For drinks, pair it with an ice-cold homemade lemonade, sweet tea, or sparkling lemonade.
• For dessert, think chocolate brownies, peach cobbler, or apple crisp with a small scoop of vanilla ice cream.

For Kids and Teens

• Make them some small BBQ sliders with soft buns, pulled pork, and a little melted cheddar cheese. Consider serving the extra sauce on the side so everyone can add as much or as little as they want.
• You can also use it as a filling for quesadillas with cheddar or Monterey Jack. The melted cheese goes especially well with that sweet and smoky BBQ flavor. They’ll love it.
• Make some loaded fries by topping crispy French fries with pulled pork, shredded cheese, and a little extra BBQ sauce.
• You can also put together a simple bowl with rice, pulled pork, corn, and shredded cheese.
• For a drink, serve it with homemade lemonade or a fruit drink.
• For dessert, you can serve chocolate chip cookies, small brownies, or strawberries with a little melted chocolate.

---

---

Recipe Variations

• Honey BBQ: If you want a slightly sweeter version, simply add 2 tablespoons (30 ml) honey to the BBQ sauce mixture. It works especially well if you’re using a sauce with smoky notes. You’ll see what I mean.
• Spicy BBQ: If you like a little heat and want something with a bit more kick, simply add 1 to 2 teaspoons (5 to 10 ml) hot sauce and a pinch of cayenne to the sauce. Trust me, it’s really, really good.
• Smoky BBQ: For that delicious smoky flavor that’s a little closer to BBQ made in a smoker, add approximately 1/2 teaspoon (2.5 ml) liquid smoke. Just go easy with it because its flavor can easily overpower the rest of the recipe.
• Maple Bourbon Style: If you want a deeper but slightly sweet flavor profile, add 1 tablespoon (15 ml) maple syrup and 2 tablespoons (30 ml) bourbon to the sauce before cooking. You’re going to love it. Just keep in mind that prolonged cooking will reduce much of the alcohol, but not necessarily all of it.
• Carolina-Style: If you prefer something a little tangier and less sweet, simply reduce the amount of BBQ sauce slightly and add an additional 2 tablespoons (30 ml) apple cider vinegar along with 1 teaspoon (5 g) yellow mustard.

---

Nutritional Information (per serving)

Energy: 330 kcal | Protein: 34 g | Total Fat: 6 g | Saturated Fat: 2 g | Carbohydrates: 34 g | Sugars: 26 g | Fiber: 1 g | Sodium: 940 mg | Cholesterol: 100 mg

Nutritional values are approximate and may vary depending on the ingredients, brands used, substitutions made, and serving size.

---

---

---

---

---

Share:

       

---

---