This easy Crockpot BBQ Pulled Pork recipe only needs a few simple ingredients and almost no work on your part. Just put everything in the crockpot and in a few hours you’ll have a moist, smoky BBQ pork tenderloin. Perfect for sandwiches, tacos, baked potatoes, or anything else you love!.
There’s something about pulled pork that warms the heart and the belly. There are many ways to serve this comfort food, but one way is as a topping, filling, or side dish. It’s full of protein and flavor.
There are other ways to make pulled pork, but the crockpot is by far the easiest method. Putting the ingredients in the slow cooker doesn’t take long at all, and after a few hours, you have a tasty meal. (Not to mention, your home will smell amazing!).
There are times during the week when I’m busy and on the go, and on the weekends when I fancy getting together with family and friends. Everyone enjoys this pulled pork recipe!.
Pulled pork is a classic comfort food that everyone loves. The tender, saucy pork is so versatile and can be served in sandwiches, tacos, salads, and more. Traditionally, pulled pork is made with pork shoulder or butt. But did you know you can also use lean and tender pork tenderloin to make delicious pulled pork?
In this detailed guide, I’ll walk you through exactly how to turn a pork tenderloin into fork-tender pulled pork perfection. I’ll cover everything from choosing the right cut of meat preparing it, seasoning, slow cooking shredding, and serving. With my tips and tricks, you’ll be able to make restaurant-quality pulled pork from pork tenderloin right at home. Let’s get started!
Why Use Pork Tenderloin for Pulled Pork?
Pork tenderloin has a few advantages that make it a great choice for pulled pork
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It’s very lean and contains way less fat than other cuts like pork shoulder. A 3 oz serving has only about 3 grams of fat compared to 16 grams in shoulder.
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It cooks faster than other larger, fattier cuts. Pulled pork can be ready in 4-5 hours in a slow cooker instead of 8-12.
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The small size and lack of tough connective tissue makes it easier to work with than big cuts like shoulder.
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It’s an inexpensive cut and readily available at any grocery store.
While pork tenderloin won’t be as juicy or flavorful as shoulder, it still makes delicious pulled pork, especially when slow cooked. Plus, it’s a healthier alternative for those looking to reduce fat in their diets.
Choosing the Right Pork Tenderloin
Picking the right tenderloin is key for juicy, flavorful pulled pork. Look for one that is:
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Pinkish-red in color with good marbling throughout. This indicates more fat and moisture.
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1-2 lbs in size. Too small and it won’t yield enough. Too large is hard to cook evenly.
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Uniformly thick from end to end. Avoid any with one half significantly thinner.
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Firm to the touch without any soft or mushy spots.
Pass on tenderloins that are pale in color or have dark spots. And definitely don’t buy one that’s pre-marinated, as that seasoning will clash with what you’ll add.
Preparing Pork Tenderloin for Pulled Pork
Before cooking, we need to prep the tenderloin:
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Trim off any excess fat or silver skin. The membrane won’t break down during cooking. Use a sharp knife to remove it.
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Even out the thickness. Fold up and secure the thinner tapered end so it matches the rest. This helps cook evenly.
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Season all over. Coat every side with a dry rub of spices, salt, pepper, etc.
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Refrigerate for 30-60 mins. Letting it rest helps the flavors absorb into the meat.
That’s it! Now the tenderloin is ready for the slow cooker.
Slow Cooking Pork Tenderloin
Slow cooking is hands down the easiest, most foolproof way to make tender and juicy pulled pork from a lean tenderloin. Here’s how:
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Add liquid to the slow cooker. Water, broth, beer etc. The pork shouldn’t sit directly in it.
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Place seasoned tenderloin in slow cooker. Pick a cooker sized appropriately for the cut. Keep some space around it.
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Cook 4-5 hours on high or 6-8 hours on low. The pork should easily shred with a fork when done.
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Remove pork and let rest 10 minutes. This allows juices to reabsorb for maximum moisture.
Slow cooking at lower temperatures gently breaks down the pork’s fibers over time, making it incredibly tender. The moist environment also ensures it turns out juicy.
Shredding and Serving Pulled Pork 3 Ways
Time to shred the cooked pork and make it pulled! Here are three fun methods:
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Fork shredding: Use two forks to pull meat into shreds right in the slow cooker pot. Simple but time consuming.
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Stand mixer: Attach paddle attachment and shred in seconds on low speed. Watch for bones!
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Food processor: Cut pork into chunks first. Pulse into desired shred size. Fast and easy!
Once shredded, mix pork with any juices left in pot. Nowflavor and use it in any recipe:
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Sandwiches: Pile high on buns with BBQ sauce and coleslaw. A classic!
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Tacos: Top soft tortillas with pulled pork, salsa, and queso fresco.
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Salads: Toss with greens, fresh veggies, beans, tortilla strips.
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Nachos: Load pulled pork over chips with all the fixings for an easy appetizer.
The possibilities are endless! Pulled pork also freezes well for quick meals later.
Delectable Sauce Ideas
What’s pulled pork without a drizzle of tasty sauce? From classic BBQ to fruity glazes, here are some mouthwatering options:
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Sweet and tangy BBQ sauce – great on sandwiches
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Mustard BBQ – yellow mustard gives it a tangy kick
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Vinegar based – cider vinegar provides signature Southern flavor
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Plum sauce – fresh plums, ginger and soy make it irresistibly savory-sweet
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Orange garlic – bright citrus and garlic makes a unique combo
With so many flavors to choose from, you can easily mix up the sauce every time you make pulled pork from tenderloin. Get creative with your own homemade creations too. A flavorful sauce really takes this leaner pulled pork to the next level.
Tips and Tricks for Perfect Results
Here are a few extra pointers for making the best pulled pork possible from pork tenderloin:
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Really coat the tenderloin with plenty of dry seasoning rub before cooking. This adds lots of flavor.
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Add liquid like broth or beer to the slow cooker rather than plain water. This imparts even more taste.
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Monitor doneness carefully and stop cooking immediately once fork tender. Overcooking makes it dry.
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Let pork rest once cooked before shredding. This allows juices to be reabsorbed.
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Add reserved defatted pan juices to the shredded pork for extra moisture.
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Finish with a splash of vinegar or sauce for a flavor boost if needed.
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Storing leftovers? Shredded pork can be frozen for up to 3 months.
Follow my guide and these handy tips, and you’ll get rave reviews on your new favorite way to make juicy, flavorful pulled pork with lean and inexpensive pork tenderloin. This tasty shredded meat is perfect for easy weeknight dinners, game day parties, or anytime you get a hankering for some comforting BBQ. Give it a try!
What is the Best Cut of Meat for Pulled Pork?
Pork shoulder or pork butt is often used for pulled pork. You can also use pork tenderloin (like this recipe) for a leaner cut of meat!.
Any of the following cuts of meat would work:
- shoulder butt roast
- pork shoulder
- pork butt (aka Boston butt)
- picnic roast
- pork tenderloin
How to Make Crockpot BBQ Pulled Pork
Making pulled pork in the crockpot couldn’t be any easier.
- Make a spice rub by combining the seasonings
- Put the meat in the bottom of the slow cooker and rub the spice mix all over it.
- Add water around the edge of the meat
- Cook on high 4-5 hours, or until tender
- Remove the pork from the crock pot and shred
- Put the meat back in the slow cooker and add the BBQ sauce. Mix the meat with the sauce and juices.
If you want to cook pork tenderloin in an Instant Pot, set it to high pressure and cook it for 20 minutes per pound. A 2-pound tenderloin would need 40 minutes of cooking time on high pressure. To make it super, fall-apart tender, cook for 90 to 120 minutes and let it naturally release.
Because most slow cookers can fit 3 to 4 tenderloins, this recipe is great for a big group. That sounds like my kind of party! Watch the cooking time; as the pork weight rises, so should the cooking time.
I’m a big fan of adding the BBQ sauce after the pork has been cooked. Adding it at the end safeguards it from overcooking or even burning the sauce. For those who don’t like BBQ sauce, like I do, you can take out some of the meat before adding the sauce to make some plain pork for those who do.
Cook the pork on high for 4 to 5 hours until it’s easy to shred with a fork. The internal temperature should read 145 degrees F when it’s done!.
- Pulled pork is a great freezer food. Keep it in a container that keeps air out for up to six months.
- No matter how much pork you’re making, cutting it into three to four big pieces per tenderloin will cut down on the time it takes to cook. For busy days, this little trick is a lifesaver!.
- In a slow cooker, it’s hard to overcook pork because the moisture stays inside the pot. But once the meat is fork-tender, keep an eye on it. If you cook it for too long, it might get mushy.
Crock Pot Pork Loin – BBQ Pulled Pork
FAQ
Does pork tenderloin work for pulled pork?
Is pork tenderloin good for shredding?