Slow Cooker BBQ Pulled Pork Tenderloin

This slow cooker BBQ pulled pork tenderloin is one of those go-to recipes I rely on when I want something comforting but still on the lighter side. It’s the kind of dish I make when the day is busy but I want everyone to gather around the table for something that smells and tastes like it cooked for hours (because it did, with almost no effort on my part).

I first got hooked on pulled pork during a trip where I stopped at a tiny roadside place serving smoky, saucy sandwiches that dripped all over the napkin. This version is my weekday-friendly take—it’s leaner and easier to prep, and while it’s not the same as slow-smoked barbecue, it hits the spot.

You’ll love how you can throw this in the slow cooker in the morning and come home to dinner pretty much ready.

A Lighter Take on Classic Pulled Pork

One thing I appreciate about this recipe is that it uses pork tenderloin instead of the usual fattier cuts. Pork tenderloin is really lean, which is handy if you’re trying to keep things lighter but don’t want to give up on that pulled pork feel.

Of course, it won’t be quite as buttery and melt-in-your-mouth as a smoked pork butt, but I honestly don’t miss that on a busy weeknight. It still shreds beautifully after hours in the slow cooker, soaking up all that sweet and tangy sauce.

I also like knowing exactly what goes into the sauce. You can adjust the sugar and pick a BBQ sauce you really love. Some days I’ll even mix my own quick sauce if I want it spicier or less sweet.

If you’re feeding a crowd, this is one of those dishes that stretches easily. Load it onto buns, pile it onto baked potatoes, or even spoon it into tacos.

My Go-To Ingredients and Why I Use Them

Here’s what I like to use, with a few thoughts on why:

• Vegetable Oil or Non-Stick Spray: A little bit of oil or spray makes cleanup so much easier. Trust me—I learned that after the first time scrubbing cooked-on sauce for 20 minutes.
• BBQ Sauce: Use one you really like the flavor of. I often use Sweet Baby Ray’s because it’s reliably good, but I’ve tried local brands or even homemade. Some days I’ll grab a no-sugar version if I want to keep things lighter.
• Apple Cider Vinegar: Gives that essential tang. I stick with filtered because I find unfiltered can get too punchy. A fun swap if you’re out of ACV is dill pickle juice—I’ve done that when I was in a pinch, and it was great.
• Chicken Broth: This stretches the sauce without making it too thin and adds a bit of savory depth.
• Brown Sugar: Balances the vinegar’s sharpness and the spices.
• Prepared Mustard: I use plain yellow mustard. Nothing fancy—just that classic tang.
• Spices: Chili powder (can skip if you want less heat), minced garlic, onion powder, smoked paprika. Smoked paprika is my secret weapon for adding a hint of that slow-smoked flavor without a smoker.
• Pork Tenderloin: I usually grab two decent-sized ones (2.5 to 3 lbs total) and trim off the silverskin. You can swap for pork shoulder or butt if you want something richer.

How I Make It in the Slow Cooker

Here’s how I do it on a typical day:

1. Mix the Sauce: In a bowl, whisk the BBQ sauce with the apple cider vinegar, chicken broth, brown sugar, mustard, and spices.
2. Load the Slow Cooker: Lightly oil the insert if you want easier cleanup. Place the pork tenderloin in there. Pour the sauce mix over the top and turn the meat a bit so it’s coated well.
3. Cook Low and Slow: Set it on LOW for 5–6 hours. I find LOW works better than HIGH for keeping it tender without drying out.
4. Shred: When it’s done, pull the pork out and shred it with two forks. If you like smaller bits, you can chop them a little.
5. Moisten and Sauce: Add back a cup or two of the cooking liquid to keep it juicy. Sometimes I stir in a bit more BBQ sauce if I want it extra saucy.

One trick I love: if you want those crispy, caramelized edges you get from oven-roasted BBQ, spread the shredded pork on a baking sheet, add extra sauce, and broil for a couple of minutes.

How I Like to Serve It

This is where you can have fun. Here’s what I usually do:

• Buns: Brioche buns, hamburger buns, or those sweet Hawaiian rolls. Nothing beats a saucy pulled pork slider on a soft roll.
• Baked Potatoes: Pile it high on a baked russet or sweet potato with extra sauce. It’s a dinner in itself.
• With Sides: I often serve it with coleslaw (creamy or vinegar-based), baked beans, pickles, or roasted potatoes. My kids love it with potato salad on the side, and I’m not above using store-bought if the day’s busy.

Storing and Freezing Leftovers

If you’re like me and love having ready-to-go lunches, this is a winner.

• Fridge: Store the pulled pork in an airtight container for three or four days. It reheats really well in the microwave or in a covered pan with a splash of broth or sauce.
• Freezer: Freeze portions in sealed containers or freezer bags for up to three months. I flatten the bags so they stack neatly in my small freezer and thaw faster.

I’ve pulled these out for last-minute dinners and even unexpected guests—it’s saved me many times.

Questions I Often Get

Can I use a different cut of pork?
Absolutely. Pork shoulder or pork butt will give you a richer, more traditional pulled pork, but they’ll be fattier.

Is this spicy?
Not really. There’s chili powder for depth, but it’s mild. You can always skip it or add more if you like heat.

Can I make it ahead?
Yes! It actually tastes better the next day after the flavors meld. Perfect for meal prepping or feeding a crowd without stress.

Yield: 6

Slow Cooker BBQ Pulled Pork Tenderloin

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There’s something incredibly satisfying about letting the slow cooker do all the work while your kitchen fills with the smoky-sweet scent of BBQ pork.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• 2.5 to 3 lb. pork tenderloin
• 1 cup of your favorite BBQ sauce
• ½ cup apple cider vinegar (filtered recommended)
• ½ cup chicken broth
• ¼ cup brown sugar
• 1 tablespoon chili powder
• 1 tablespoon prepared mustard
• 2 teaspoons minced garlic
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 teaspoon vegetable oil

Instructions

1. Lightly grease the inside of your slow cooker with the vegetable oil to prevent sticking and make cleanup easier.
   
2. In a mixing bowl, combine the BBQ sauce, apple cider vinegar, chicken broth, brown sugar, mustard, garlic, chili powder, onion powder, and smoked paprika. Whisk until the mixture is smooth and well blended.
   
3. Place the pork tenderloin in the slow cooker and pour the sauce mixture over it, ensuring the meat is fully coated.
   
4. Cover and cook on low for 4 to 6 hours, or until the pork is fork-tender and shreds effortlessly.
   
5. Carefully transfer the pork to a cutting board. Use two forks to shred it into bite-sized pieces.
   
6. Return the shredded meat to the slow cooker, mixing it with about one to two cups of the cooking liquid. If you like, add a little more BBQ sauce for extra flavor.
   
7. Serve warm on toasted buns, in wraps, or alongside your favorite sides.
   

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 964Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 13gCholesterol 414mgSodium 954mgCarbohydrates 28gFiber 1gSugar 23gProtein 149g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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This recipe is one of those dependable meals I turn to again and again. It’s easy, flexible, and everyone always wants seconds. I hope you give it a try and make it your own. Let me know how you like to serve yours!

Try other Pork Loin recipes:

• Instant Pot Pork Loin Roast
• Pork Loins in Mushroom Sauce
• Dutch Oven Pork Roast