Slow Cooker BBQ Pulled Pork Tenderloin (5-Ingredients)

Close-up overhead shot of a crockpot with a fork and shredded meat covered in red sauce. A small bowl of red sauce and a spoon are in the corner.

Slow Cooker BBQ Pulled Pork Tenderloin (5-Ingredients)

Slow cooker BBQ pulled pork tenderloin made with 5 ingredients and 5 minutes of prep. Tender, juicy, and ready for sandwiches, sliders, or meal prep.

Course dinner, Main Course

Cuisine American

Diet Gluten Free

Keyword bbq, bbq pulled pork, bbq pulled pork tenderloin, crock pot, Crockpot, juicy, meal prep, sandwiches, Slow Cooker, slow cooker bbq pulled pork tenderloin, tender

Cook Time 4

Total Time 4

Servings servings

Calories 214

Author Robyn Conley Downs

Equipment

Slow Cooker

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

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.

Nutrition