I share my Crockpot Pulled Pork Tenderloin Recipes that use a lean pork tenderloin and a couple of pantry staples to make pulled pork a lighter, weeknight go-to.
I never planned to make a weeknight hero out of pork tenderloin, but here we are. This Crock-Pot BBQ Pulled Pork Tenderloin became my cheat for dinners that taste like I spent hours, without actually doing much.
The reduced-sugar BBQ sauce builds sticky, tangy flavor that somehow feels fancy even when I’m rushed. I’ve checked a ton of Crockpot Pulled Pork Tenderloin Recipes and still come back to this one, it’s just reliable.
Honestly I compared it with lots of Pulled Pork Crock Pot Recipes With Pork Loin and it beat them enough times that I stopped looking.
Ingredients
- Pork tenderloin is lean, high in protein, shreds easily mild pork flavor
- BBQ sauce gives sweet tang adds flavor but often has sodium and sugar
- Apple cider vinegar brightens and adds tang helps break meat fibers little calories
- Honey natural sweetener balances acidity small added sugars and calories
- Smoked paprika gives smoky depth without smoke low calories rich color
- Onion adds sweetness and umami when softened provides fiber vitamins
- Garlic punch of aroma and flavor may boost immunity low calorie
- Liquid smoke optional tiny bit adds campfire flavor use sparingly its strong
Ingredient Quantities
- 1 1/2 to 2 pounds pork tenderloin (about 2 small tenderloins, trimed of excess fat)
- 1 cup reduced-sugar BBQ sauce
- 1/4 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon liquid smoke (optional)
- 1 medium onion
- 2 cloves garlic, minced
How to Make this
1. Trim any excess fat from the 1 1/2 to 2 pounds pork tenderloin and pat dry, then rub all over with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. If you want extra flavor, quickly sear the tenderloins in a hot skillet 1 to 2 minutes per side until browned; this step is optional but worth it, dont skip if you have time.
3. Slice 1 medium onion and spread it in the bottom of the Crock-Pot, then add 2 cloves garlic, minced. Place the seasoned (and seared) tenderloins on top of the onion and garlic.
4. In a bowl whisk together 1 cup reduced-sugar BBQ sauce, 1/4 cup low-sodium chicken broth, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon honey and 1/2 teaspoon liquid smoke if using. Make sure it’s well combined.
5. Pour the sauce over the pork so it’s mostly covered, cover the slow cooker and set to LOW for 6 to 8 hours or HIGH for 3 to 4 hours, or until the pork shreds easily with two forks.
6. When done, remove the pork to a cutting board and let it rest 5 to 10 minutes. Meanwhile skim any excess fat from the cooking liquid, or ladle the liquid into a saucepan to reduce and thicken over medium heat for 5 to 10 minutes.
7. Shred the pork with two forks, discarding any little bits of connective tissue you dont want. Return the shredded pork to the thickened sauce in the Crock-Pot or saucepan and stir to coat well.
8. Taste and adjust: add a splash more apple cider vinegar for brightness, a little more honey for sweetness, or salt and pepper if needed. Heat together for a few minutes so flavors meld.
9. Serve right away on buns, over rice, in tacos, or on a salad. It’s great as leftovers too.
10. Store leftovers in an airtight container in the fridge for up to 3 to 4 days or freeze for up to 2 to 3 months. Reheat gently so it stays juicy.
Equipment Needed
1. Crock Pot or slow cooker, for the long low cook
2. Heavy skillet (cast iron or stainless) to quickly sear the pork if you want extra flavor
3. Cutting board and a sharp chef knife to trim and slice the onion and tenderloin
4. Measuring spoons and a 1 cup measuring cup for the spices and liquids
5. Medium mixing bowl and a whisk or fork to combine the BBQ sauce mixture
6. Tongs to move the tenderloins without poking holes in them
7. Two forks for shredding the finished pork, and a cutting board or plate to shred on
8. Saucepan and a ladle or large spoon to reduce and thicken the cooking liquid, plus a spoon to skim fat if needed
FAQ
Crock-Pot Pulled Pork Tenderloin Recipe Substitutions and Variations
- Pork tenderloin: swap for 2 to 3 lb pork shoulder (Boston butt) for richer, juicier shreds — it will need longer cook time and yields more fat, or use 1 1/2 to 2 lb boneless chicken thighs for a leaner, quicker pulled-poultry option (flavor changes a bit).
- Reduced-sugar BBQ sauce: use regular BBQ sauce if you don’t mind more sugar, or make a quick mix of 3/4 cup ketchup + 1 to 2 tbsp brown sugar + 1 tbsp mustard for a simple homemade stand-in; sugar-free BBQ sauce or tomato sauce + extra vinegar works if you want less sugar.
- Low-sodium chicken broth: replace with low-sodium vegetable broth for a vegetarian-friendly swap, or plain water plus 1/2 bouillon cube (or 1/2 tsp salt) if you’re out of broth.
- Apple cider vinegar: white wine vinegar or plain white vinegar work 1:1, or use fresh lemon juice (same acidity) in the same amount; avoid balsamic unless you want a sweeter, darker sauce so reduce quantity if you use it.
Pro Tips
1) Even thickness matters, so if one end is thinner, tie the tenderloins with butcher twine or gently pound them so they cook evenly, pat them very dry first for a better sear, and don’t overcrowd the pan when you brown them — that crust makes a big flavor difference and its worth the tiny extra step.
2) Watch temperature not just time, pork tenderloin should be pulled off heat at about 145 F and rested, then shred lightly and toss in sauce so it stays juicy; if you want classic pull-apart pork with lots of succulent fat and collagen, use pork shoulder instead of tenderloin.
3) Fix your sauce at the end, not the start, skim off any fat, then reduce the cooking liquid on the stove to concentrate flavors before tossing the meat back in, taste and add tiny amounts of apple cider vinegar or honey until it sings, and if it’s too thin a quick cornstarch slurry will thicken it but dont overdo it or itll get gummy.
4) Store and reheat for best results, cool quickly, refrigerate in an airtight container (or freeze in portions), reheat gently in a skillet with a splash of broth so it doesnt dry out, and know that this stuff often tastes even better the next day after the flavors have had time to meld.
Crock-Pot Pulled Pork Tenderloin Recipe
I share my Crockpot Pulled Pork Tenderloin Recipes that use a lean pork tenderloin and a couple of pantry staples to make pulled pork a lighter, weeknight go-to.
6
servings
247
kcal
Equipment: 1. Crock Pot or slow cooker, for the long low cook
2. Heavy skillet (cast iron or stainless) to quickly sear the pork if you want extra flavor
3. Cutting board and a sharp chef knife to trim and slice the onion and tenderloin
4. Measuring spoons and a 1 cup measuring cup for the spices and liquids
5. Medium mixing bowl and a whisk or fork to combine the BBQ sauce mixture
6. Tongs to move the tenderloins without poking holes in them
7. Two forks for shredding the finished pork, and a cutting board or plate to shred on
8. Saucepan and a ladle or large spoon to reduce and thicken the cooking liquid, plus a spoon to skim fat if needed
Ingredients
-
1 1/2 to 2 pounds pork tenderloin (about 2 small tenderloins, trimed of excess fat)
-
1 cup reduced-sugar BBQ sauce
-
1/4 cup low-sodium chicken broth
-
2 tablespoons apple cider vinegar
-
1 tablespoon Worcestershire sauce
-
1 tablespoon honey
-
1 teaspoon smoked paprika
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon liquid smoke (optional)
-
1 medium onion
-
2 cloves garlic, minced
Directions
- Trim any excess fat from the 1 1/2 to 2 pounds pork tenderloin and pat dry, then rub all over with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- If you want extra flavor, quickly sear the tenderloins in a hot skillet 1 to 2 minutes per side until browned; this step is optional but worth it, dont skip if you have time.
- Slice 1 medium onion and spread it in the bottom of the Crock-Pot, then add 2 cloves garlic, minced. Place the seasoned (and seared) tenderloins on top of the onion and garlic.
- In a bowl whisk together 1 cup reduced-sugar BBQ sauce, 1/4 cup low-sodium chicken broth, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon honey and 1/2 teaspoon liquid smoke if using. Make sure it's well combined.
- Pour the sauce over the pork so it's mostly covered, cover the slow cooker and set to LOW for 6 to 8 hours or HIGH for 3 to 4 hours, or until the pork shreds easily with two forks.
- When done, remove the pork to a cutting board and let it rest 5 to 10 minutes. Meanwhile skim any excess fat from the cooking liquid, or ladle the liquid into a saucepan to reduce and thicken over medium heat for 5 to 10 minutes.
- Shred the pork with two forks, discarding any little bits of connective tissue you dont want. Return the shredded pork to the thickened sauce in the Crock-Pot or saucepan and stir to coat well.
- Taste and adjust: add a splash more apple cider vinegar for brightness, a little more honey for sweetness, or salt and pepper if needed. Heat together for a few minutes so flavors meld.
- Serve right away on buns, over rice, in tacos, or on a salad. It's great as leftovers too.
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days or freeze for up to 2 to 3 months. Reheat gently so it stays juicy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 207g
- Total number of serves: 6
- Calories: 247kcal
- Fat: 6.8g
- Saturated Fat: 2.3g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 1.3g
- Cholesterol: 93mg
- Sodium: 715mg
- Potassium: 589mg
- Carbohydrates: 13.3g
- Fiber: 0.5g
- Sugar: 8.6g
- Protein: 30.4g
- Vitamin A: 33IU
- Vitamin C: 1.7mg
- Calcium: 28mg
- Iron: 1.5mg