I turned a lean pork tenderloin into a BBQ pulled pork tenderloin that became our healthier Crockpot weeknight go-to and always has guests asking for the recipe.

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I never expected a weeknight dinner to make me pause, but this Crock-Pot BBQ Pulled Pork Tenderloin did. With pork tenderloin and a warm hit of smoked paprika, it turns into something almost too good for a regular Tuesday.

People who find my Crockpot Pulled Pork Tenderloin Recipes always ask if there was trickery involved, like I snuck in some secret sauce, and I kinda grin because it’s more about patience than fuss. It’s messy, a little bold, and weirdly addictive.

You’ll want to know why it tastes so deep, and you’ll probably make it again before the week’s out.

Ingredients

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Pork tenderloin: lean protein, low in fat, builds muscle and keeps you full
BBQ sauce: adds sweet tang mostly carbs, watch sugar even if reduced
apple cider vinegar: bright sour note, aids digestion and balances sweetness
Smoked paprika: smoky warmth no carbs, boosts savory depth and color
Brown sugar or honey: sweetens and caramelizes adds carbs and richer flavor
Yellow onion: provides fibre and sweetness softens, deepens the savory base
Garlic: pungent, low calorie, immune friendly and lifts the whole dish
Worcestershire: tangy umami low calories, adds depth without heaviness
Olive oil: helps sear, adds heart healthy fats and richer mouthfeel

Ingredient Quantities

2 pounds pork tenderloin (about 2 small tenderloins), trimmed of excess fat

3/4 cup reduced sugar BBQ sauce

1/3 cup low sodium chicken broth

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon packed light brown sugar or 1 tablespoon honey if you wanna make it sweeter

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper optional

1 medium yellow onion, sliced

3 cloves garlic, minced

1 tablespoon olive oil for searing optional

How to Make this

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1. Combine 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (optional) in a bowl, pat the 2 pounds pork tenderloin dry and rub the spice mix all over.

2. Optional but worth it: heat 1 tablespoon olive oil in a skillet over medium-high and sear the tenderloins 1-2 minutes per side until browned; this adds flavor, then transfer to a plate.

3. Put the 1 medium yellow onion sliced and 3 cloves garlic minced in the bottom of the Crock-Pot and nestle the pork on top.

4. Whisk together 3/4 cup reduced sugar BBQ sauce, 1/3 cup low sodium chicken broth, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce and 1 tablespoon packed light brown sugar or 1 tablespoon honey if you want it sweeter.

5. Pour that sauce over the pork so it gets coated and some goes into the bottom to cook with the onions and garlic.

6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is fork-tender and shreds easily; because tenderloin is lean check at about 4 hours so it dont dry out.

7. Transfer the pork to a cutting board, shred with two forks, and skim or reserve any liquid you want to keep for sauciness.

8. Return the shredded pork to the Crock-Pot, stir in the juices and more BBQ sauce to taste, then cook uncovered on low 10-15 minutes so the flavors meld and sauce thickens a bit.

9. Taste and adjust seasoning with extra salt, pepper or BBQ sauce if needed. Serve on buns, over rice, or with slaw. Leftovers keep in the fridge up to 4 days or freeze for longer.

Equipment Needed

1. Slow cooker / Crock-Pot (4 to 6 quart)
2. Large skillet (cast iron or nonstick) for searing, optional but worth it
3. Cutting board
4. Sharp chef’s knife
5. Measuring spoons and measuring cups
6. Medium mixing bowl and a whisk or spoon
7. Tongs plus two forks for shredding
8. Wooden spoon or heatproof spatula and a ladle or large spoon for serving juices

FAQ

Q: How long should I cook the pork tenderloin in the Crock-Pot? A: Cook on low about 3 to 4 hours or on high 2 to 3 hours, until the meat is fork tender and shreds easily. Start checking at the lower end so it doesn't dry out, and remember pork is safe at 145 F but pulled texture usually means it's cooked longer.

Q: Will this taste like pulled pork made from pork shoulder? A: Not exactly, tenderloin is much leaner so it won't be as fatty or silky as shoulder. It's faster and lighter though, and still tasty when mixed well with the sauce.

Q: Do I need to sear the tenderloins first? A: No you don't have to, but searing for 1 to 2 minutes per side in a tablespoon of olive oil adds good browned flavor. It's an optional step if you want extra depth.

Q: How do I keep the tenderloin from getting dry? A: Don't overcook it, keep enough liquid in the slow cooker, and let the meat rest in the sauce for 10 minutes before shredding. After shredding mix the pork back with the juices so it soaks up moisture.

Q: Can I use pork shoulder or Boston butt instead? A: Yes, shoulder works great and gives the classic shredded texture, but cook time changes a lot. Use low 8 to 10 hours or high 4 to 5 hours for shoulder, and you may want to reduce added liquid because shoulder has more fat.

Q: How should I store or reheat leftovers? A: Cool then refrigerate up to 3 to 4 days or freeze up to 3 months in an airtight container. Reheat covered in the oven at 300 F with a splash of sauce or broth, or heat in the slow cooker or microwave in short bursts until warm.

Crock-Pot Pulled Pork Tenderloin Recipe Substitutions and Variations

Pork tenderloin → Pork shoulder (boneless pork butt), 2.5 to 3 lb. It’s fattier so it stays moist and shreds easier; cook longer (about 6–8 hrs low or 4–5 hrs high) for fall apart pork.
Reduced sugar BBQ sauce → Regular BBQ sauce (same amount, 3/4 cup) or swap with 1/2 cup ketchup + 2 tbsp molasses + 1 tbsp apple cider vinegar for a quick pantry fix. Expect it sweeter, adjust brown sugar/honey down if needed.
Low sodium chicken broth → Regular chicken or vegetable broth, or plain water plus 1 tsp bouillon. If you use full sodium broth add a bit less kosher salt so it doesn’t get too salty.
Smoked paprika → Sweet paprika plus 1/4 tsp liquid smoke, or use chipotle powder (start with 1/2 tsp) for smoky heat. Adjust to taste since chipotle is spicier.

Pro Tips

1) Sear if you can. A quick 1-2 minute sear per side gives way more flavor and some color, and it helps the pork hold onto juices. Dont skip it just because youre lazy, even a hot dry pan helps.

2) Watch the time. Tenderloin is really lean so it can go from perfect to dry fast, check it around the 4 hour low-mark or 3 hour high-mark. When it shreds easily stop cooking, overcooking is the main mistake here.

3) Keep extra liquid handy. If the crock looks dry add a splash of chicken broth or apple juice during the cook, or stir in a tablespoon of butter at the end for silkiness. You can also reserve some of the cooking juices and fold them back into the shredded pork so it stays moist.

4) Fix thin sauce fast. If the sauce is watery, remove some and reduce it on the stove till glossy, or make a quick slurry (1 tsp cornstarch + cold water) and stir small amounts in until it thickens. Dont drown the pork, you just want it clingy not soupy.

5) Make ahead and textural contrast. Pulled pork tastes even better after it rests a bit, flavors marry overnight. Reheat gently, add extra BBQ if needed and serve with a crunchy slaw or pickles so the meal isnt all soft and mushy.

Crock-Pot Pulled Pork Tenderloin Recipe

Recipe by James Level

0.0 from 0 votes

I turned a lean pork tenderloin into a BBQ pulled pork tenderloin that became our healthier Crockpot weeknight go-to and always has guests asking for the recipe.

Servings

servings

Calories

308

kcal

Equipment: 1. Slow cooker / Crock-Pot (4 to 6 quart)
2. Large skillet (cast iron or nonstick) for searing, optional but worth it
3. Cutting board
4. Sharp chef’s knife
5. Measuring spoons and measuring cups
6. Medium mixing bowl and a whisk or spoon
7. Tongs plus two forks for shredding
8. Wooden spoon or heatproof spatula and a ladle or large spoon for serving juices

Ingredients

2 pounds pork tenderloin (about 2 small tenderloins), trimmed of excess fat
3/4 cup reduced sugar BBQ sauce
1/3 cup low sodium chicken broth
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon packed light brown sugar or 1 tablespoon honey if you wanna make it sweeter
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper optional
1 medium yellow onion, sliced
3 cloves garlic, minced
1 tablespoon olive oil for searing optional

Directions

Combine 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (optional) in a bowl, pat the 2 pounds pork tenderloin dry and rub the spice mix all over.
Optional but worth it: heat 1 tablespoon olive oil in a skillet over medium-high and sear the tenderloins 1-2 minutes per side until browned; this adds flavor, then transfer to a plate.
Put the 1 medium yellow onion sliced and 3 cloves garlic minced in the bottom of the Crock-Pot and nestle the pork on top.
Whisk together 3/4 cup reduced sugar BBQ sauce, 1/3 cup low sodium chicken broth, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce and 1 tablespoon packed light brown sugar or 1 tablespoon honey if you want it sweeter.
Pour that sauce over the pork so it gets coated and some goes into the bottom to cook with the onions and garlic.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is fork-tender and shreds easily; because tenderloin is lean check at about 4 hours so it dont dry out.
Transfer the pork to a cutting board, shred with two forks, and skim or reserve any liquid you want to keep for sauciness.
Return the shredded pork to the Crock-Pot, stir in the juices and more BBQ sauce to taste, then cook uncovered on low 10-15 minutes so the flavors meld and sauce thickens a bit.
Taste and adjust seasoning with extra salt, pepper or BBQ sauce if needed. Serve on buns, over rice, or with slaw. Leftovers keep in the fridge up to 4 days or freeze for longer.

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: 202g
Total number of serves: 6
Calories: 308kcal
Fat: 7.6g
Saturated Fat: 1.8g
Trans Fat: 0g
Polyunsaturated: 2.45g
Monounsaturated: 3.3g
Cholesterol: 106mg
Sodium: 500mg
Potassium: 572mg
Carbohydrates: 14.25g
Fiber: 0.6g
Sugar: 9.8g
Protein: 34.8g
Vitamin A: 250IU
Vitamin C: 1.8mg
Calcium: 12mg
Iron: 1.7mg

Crock-Pot Pulled Pork Tenderloin Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crock-Pot Pulled Pork Tenderloin Recipe Substitutions and Variations

Pro Tips