Slow Cooker BBQ Pulled Pork Tenderloin (5 Ingredients)
Developed and tested by Robyn Conley Downs
on Jun 17, 2024 (last updated Apr 27, 2026) 
Made with just 5 simple ingredients and 5 minutes of prep, this slow cooker BBQ pulled pork tenderloin slow simmers into tender, juicy, melt-in-your-mouth pulled pork! A leaner take on the classic with no pre-browning required, perfect for sandwiches, sliders, or meal prep bowls all week long.
5 star review
“I made this and it was insanely easy. I prepped it in seriously 7 minutes it felt like (including hand washing 😉). I doubled the recipe so that I’ll be able to freeze half of it for later. My husband and two kids loved it and this will absolutely be added to our rotation!”
– Hailey
A 5-Minute BBQ Pork Tenderloin Recipe!
Succulent, melt-in-your mouth BBQ pulled pork is hard to beat. I mean it feeds a crowd, can be made ahead, and the prep could not be simpler (I am queen of 5 minute prep recipes and this one is no exception)! For this fresher take on BBQ pulled pork I went with a leaner cut of pork (pork tenderloin) dusted with a few smokey and spicy seasonings, smothered it in BBQ sauce, and then tossed into the crockpot till the meat falls apart (no babysitting involved). And yeah, you put in very little effort, but what you get in return is BBQ pork that’s super rich and flavor-filled, plus takes less time to cook and is lighter than recipes using pork butt.
Tenderloin shreds beautifully after just 4-5 hours on high, while loin needs longer and shoulder runs heavier than I wanted for a weeknight version, so it really is the move here. The most common issue I ran into in early rounds of testing this recipe was a slow cooker that ran hot and dried out the meat or scorched the bottom, which I solved by suggesting a half cup of chicken stock added around the edges as insurance for hotter slow cookers. The other key tweak was reserving most of the BBQ sauce for the end. Adding it all at the start dilutes during the long cook, but tossing the shredded pork with fresh sauce after gives you that thick, glossy finish you want.
Serve this BBQ pulled pork piled onto toasted brioche buns with a scoop of my creamy coleslaw for the classic sandwich, or pile it over baked potatoes, into bowls with rice, or onto nachos for a different spin. Leftovers keep beautifully in the fridge for 3-4 days and freeze for up to 3 months, making this one of the most batch-cook-friendly recipes in my rotation. And for another easy slow cooker pork dinner with a fresh flavor profile, my slow cooker greek pork tenderloin is the next stop with a tangy lemon-yogurt sauce instead of BBQ!
Welcome to My Kitchen, Let’s Make Slow Cooker BBQ Pulled Pork Tenderloin
Testing Tips for Crockpot Pulled Pork Tenderloin
- Don’t skip removing the silver skin from the tenderloin before adding it to the slow cooker. Slip a sharp knife underneath at one end and slide it along the length to peel it off cleanly.
- Nestle the tenderloins side by side with the thick end of one next to the thin end of the other. This rotation keeps the cook even because the thin ends finish faster, and alternating them means everything reaches tender at roughly the same time.
- Use a smoky BBQ sauce you actually like, since it’s the dominant flavor in the finished dish! Sweet Baby Ray’s, Stubb’s, and Primal Kitchen all work well. A bland or watery sauce gives you bland or watery pulled pork no matter how long it cooks.
- Reserve at least a quarter cup of BBQ sauce to toss with the shredded pork at the end. The portion that simmers loses its punch over hours of heat, so the fresh sauce stirred in after shredding is what gives you that thick, glossy, restaurant-style finish instead of a watery puddle.
Slow Cooker BBQ Pulled Pork Tenderloin (5-Ingredients)
Ingredients
- 2 pounds pork tenderloin, silver skin removed
- 2 teaspoons smoked paprika
- 2 teaspoons granulated garlic powder
- 1 teaspoon kosher salt
- ⅓ cup BBQ sauce, plus more to taste
Equipment
Instructions
- Spray a 6-quart slow cooker with cooking spray. Nestle tenderloins into the slow cooker, side by side, alternating thicker end to thinner end.
- Sprinkle all sides evenly with the smoked paprika, garlic powder, and salt. Pour over ⅓ cup BBQ sauce, spreading to evenly coat the pork.
- Cover and cook on high for 4-5 hours, or low for 6-7, or until the pork shreds easily with a fork.
- When the pork is done, carefully transfer to a cutting board. Shred or small dice the pork, then add back to the slow cooker with any accumulated juices.
- Stir to combine and taste. Add additional BBQ if desired, then serve.
Notes
- Pork Loin vs. Pork Tenderloin: This recipe works with both pork tenderloin (as written and pictured in the step-by-step visual guide), but it also works with pork loin. If using pork loin you will need to cook it longer since it’s a thicker cut of meat. I recommend starting with 5-6 hours on high or 7-8 on low for loin, and adding additional time as needed until the pork loin easily shreds with a fork. If it’s not tender at the time indicated, add more time in 30 minute increments until it’s spreadable.
- Timing: All slow cookers run at different temperatures, so the time given is a suggested range. If yours cooks hot, you may need to reduce the time. I have never had an issue with burning, since the pork typically releases enough juices while it’s cooking to avoid this issue.
- If your slow cooker runs hot: Add a half cup of chicken stock around the edges of the pork when the BBQ sauce goes in. The extra liquid acts as insurance against burning during the long cook without diluting the final flavor, since most of it gets discarded before serving.
- Nutrition Info: Will depend on the specific BBQ sauce used.
We are redoing our kitchen right now, with the cabinet painting happening in a few days, so we’ve been cooking in our basement in our little kitchenette. Slow cooker meals have been our go to because it doesn’t need an oven. This one has been a favorite for my typically picky family, we put it on buns, nachos, and are going to do salads next. Thanks for sharing!
Juni, those kitchen renovations can be so stressful, I’m so happy to hear this easy slow cooker recipe came in handy for you! Thanks so much for sharing your thoughts!
The best instructions ever, clear and simple. The best easy recipe. Very tasty, my favourite. Thank you so much
Wonderful to hear, Anna, so happy to hear this recipe was successful for you – thanks so much for sharing your thoughts and for leaving a review!
I made this recipe yesterday and it was insanely easy. I prepped it in seriously 7 minutes it felt like (including hand washing 😉). I doubled the recipe so that I’ll be able to freeze half of it for later. My husband and two kids loved it and this will absolutely be added to our rotation. I served with mini roasted potatoes and roasted broccoli!
Yes Hailey, love this! Such a great idea to serve with mini roasted potatoes, yum! Thanks so much for taking the tie to leave a review!
Sorry to say this didn’t work out..where did I go wrong? I used pork steaks but there didn’t seem to be enough liquid and after 4 hours when I checked back the underneath was black. It was also rock solid. I’m currently trying to rescue it by adding water and more bbq sauce. I’ve cut it into chunks.. fingers crossed
Dawn, oh no, pork steaks and pork tenderloin are very different cuts of meat and cannot be used interchangeably in this recipe, so there’s the problem! I do not recommend using pork steaks, as they are thin and will (as you noted) dry out and potentially burn. If you want to try again, be sure you are using pork tenderloin. I hope that helps!
Thankyou for the feedback ! They were thick pork shoulder steaks & I managed to recover the damage. I added some water & cooked on the stove with remaining bbq sauce until softened. I then popped it in the oven for 1hour on 150 and it wasn’t bad at all.
Dawn, yay, I’m so happy to hear that, I hate to think of food going to waste. Happy to hear you were able to salvage it, good job!
Wonderful !!! I made a double batch… exactly as directed. Six teen boys and four adults. Toasted buns and all. They ate every bite. I’ll use this recipe from now on. Thanks
Bud, that’s fantastic to hear! Sounds like you have quite the crew to feed! Happy to hear this recipe was a hit with everyone, and thanks so much for leaving a review!
Easy and delicious
Judy, I’m happy to hear this one was both easy and delicious for you – that’s always my goal! Thanks so much for taking the time to leave a review.
Mother of 7 grown kids and I was feeling like it was my day off from motherhood. I cooked this with rice and veggies. Let’s just say I am so relaxed and all teenagers and adults are fed with ease. I will be adding this recipe to our family recipes of favourites…all the credit goes towards this chef who chose to share this recipe to the world.
Angel, so wonderful to hear that this recipe helped to add a little ease to your day! Thanks so much for taking the time to share your kind words!
This sounds amazing and easy. I have always just cooked in root beer and it is often dry. Going to make this recipe this weekend to send back to school with my son. Any suggestions on reheating from frozen?
Jen, I find defrosting in the fridge overnight to be the best method, then gently reheat on low in the slow cooker or in a pan on the stovetop. Your son can add extra BBQ sauce or even a splash of chicken stock when he reheats it avoid it drying out. I hope you both enjoy!
Was wanting to make pulled pork sandwiches and ran across your simple, easy and delicious recipe. Will definitely use it again.
So glad to hear you enjoyed this simple pulled pork, Stephanie! Thanks so much for sharing your thoughts and for leaving a review!
Husband loved it, so it is a winner for me.
Linda, fantastic, glad it was a hit! Thanks so much for taking the time to leave a review. 🙂
I followed recipe, and left for a bit to run errands. All of the juices dried up and started to burn while I was gone. I cooked in high and it was in for 5 hours. Is there a liquid I can add next time? Or should I just stay home to watch it more closely next time? It smelled amazing cooking all day
Hi Michele, oh shoot, I hate it when that happens – slow cookers all cook so differently and it sounds like yours definitely runs on the hot side! You can definitely try cooking it on low next time, and/or add a cup or two of chicken stock along with the pork when it goes in. In this case you may want to drain off some of the liquid after it’s done cooking and before you add the bbq sauce so as not to dilute the sauce too much, but this way you can be sure to avoid the burn problem regardless.
I liked this recipe, but I prefer a sweeter rub. Can I add brown sugar to the rub, and if so, how much. Thanks.
Mary, yes, brown sugar is an amazing addition to this rub!I would start with 2 tablespoons – that should add additional sweetness and depth without over-powering the meat, though if you like it a lot sweeter, use 1/4 cup brown sugar. If you give it a try let me know how it turns out!
This was a winner for us. Delicious and so simple. Freezing half for an easy dinner later.
Hannah, so happy to hear you enjoyed this one, and great idea to freeze half! Thanks for sharing your thoughts and for leaving a review!
Great and so easy! I am not a big crock-pot gal, so I used my dutch oven. I browned my pork tenderloin, and added the remaining items per the recipe (definitely did half the bottle of BBQ sauce, oopsie poopsie). I cooked convection 225 for 4 hours. It was perfect. I’ve always used pork butt or shoulder for BBQ pulled pork sandies. This is a cheaper, more “healthy” alternative to those. I was nervous the lack of fat would make this super dry and not as good – not the case. Very good, thanks so much!
Kim, I’m so happy to hear this one was a hit for you – thanks so much for your tips on adapting to baking in the oven – so helpful!
Yumm
So glad you enjoyed this pulled pork, Janet, thanks for sharing your thoughts!
Greetings
This is an easy and great recipe.
I followed your directions exactly. My family of five all loved it.
Thank you for sharing this wonderful recipe.
Carol, so happy to hear this dinner recipe was a family favorite! Thanks so much for sharing your thoughts and for leaving a review. 🙂
Loved this recipe! So much payoff for relatively little work. I used chuck steak instead of roast because I didn’t need a whole roast’s worth of meat, and it came out great. The leftovers were great too—I just spread the beef and onions on a roll, added cheese, and baked for about 7 minutes to reheat the beef, melt the cheese, and toast the bread all at once. I wonder if the beef and onion mixture could be frozen for an even easier future meal.
This was soooo good! I’m not always a fan of pork but wanted to try something different. This will def be made again. It’s also versatile. We had it as pulled pork Sammie’s one night. Stuffed into baked potato’s another. And as quesadillas/burritos another. Highly recommend.
Bonus: Prep was super simple and took a few mins.
Jamie, fantastic to hear you enjoyed this recipe and thanks for sharing all your serving suggestions! I hadn’t though about topping a baked potato the the pulled pork – I’ll definitely do that next time! Thanks for sharing your notes and for leaving a review.
Delicious and so very easy!! Thank you!
Wonderful to hear you enjoyed this pork tenderloin recipe, Ann, thanks so much for taking the time to share your thoughts and for leaving a review!
I don’t know if you’ll get this in time, but….I’lm hoping to use this recipe tomorrow but I’m wondering if the rub suggested will go with the mustardy tangy gold sauce I’ll be using?
Betty, yes, I think it will be a delicious flavor combo. I hope it’s a hit.
I’ve made this recipe several times. I cook on low for 5 hours and it’s great every time! Maybe my pot runs a little hot. I want to double the recipe, any suggestions on how long to cook on low? I find cooking on high leads to tougher meat.
Hi Cheri, so happy to hear you’re enjoying this recipe! To double this recipe you likely just need to add an additional 1 hour on low – just enough time for the slow cooker to come to temperature with the additional volume of ingredients. I hope that helps – if you give it a try let me know how it turns out!
Have made this a few times even though my hubby and I aren’t really pulled pork fans – have to say that we’ve enjoyed it thoroughly each time!
The last time we made it we decided to nestle the tenderloins on top of a bed of sliced onion just to try snd add another dimension of flavour. We cooked as originally instructed and wow, what a nice alternative! Highly recommend trying the onion addition if you want to switch things up!
Ddeez, I’m so happy to hear you and your hubby are enjoying this recipe, and great idea to add onions to the mix. Thanks so much for the tip and for leaving a review!
Going to try this as I have been looking for an easy quick slow cook pork fillet pull apart – but just quickly checking if possible – you say BBQ sauce, can I use Smokey BBQ sauce which is what I have used for my chicken pull apart slow cook and that’s been a hit or just go basic BBQ sauce?
Rina, you can definitely use Smoky BBQ sauce if that’s what you like!
It was great! I ended up doubling to freeze! How do you recommend reheating after being frozen??
Kiersten, I recommend allowing the meat to defrost in the fridge overnight, then gently reheating, either in the slow cooker on low, or on the stovetop over low heat. You can add a bit more BBQ sauce at this point if it needs it. Otherwise it should be like the day you made it, if not better!
Can you make this without the bbq sauce?
Laura, I’ve found that a little extra liquid (like that from the bbq sauce) makes a big difference in this recipe. I do have a similar recipe for pulled pork with a homemade sauce you could check out…
I have made this recipe many times and it’s always perfect. I use pre seasoned garlic pork tenderloin then add paprika and garlic powder. I use sweet Bab Ray’s barbecue sauce serve it on toast brioche buns topped with coleslaw North Carolina style. My favorite side are tater tots. Yummy.
And my daughter’s name is Robyn spelled like yours.
Maxine, yay for Robyn with a “y!” I’m so happy to hear you’re enjoying this recipe and great idea to serve with tots. I’m going to do that next time I make this one. Thanks so much for sharing your thoughts and leaving a review!
Would love to make this but what is a substitute for the smoked paprika?
Rita, the smoked paprika does provide that smokey “bbq” flavor, so you’ll miss some of that without it, but you can use regular sweet paprika in its place if you don’t have it. Hope that helps!