Slow Cooker Pulled Pork Tenderloin

A 10-spice rub, root beer, and bbq sauce take this pulled pork tenderloin to new heights. It's leaner and full of lip-smacking flavor.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10 servings
Author Kim Peterson


  • 3 tablespoons brown sugar
  • 2 tablespoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black ground pepper
  • 1 teaspoon cardamom
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • 3 pork tenderloins, about 3 ¼ lbs total
  • 1 large onion, chopped (about 2 cups)
  • 1 ½ tablespoons garlic, minced (3-4 cloves)
  • 1 12- ounce bottle root beer
  • 1 ½ cup prepared BBQ sauce
  • For serving: toasted, good-quality rolls and Asian Red Cabbage Slaw


  1. Combine first ten ingredients in a small bowl. Rub mixture all over pork. Use the entire mixture. Cover in plastic wrap and refrigerate 8 to 24 hours. Let sit at room temperature 1 hour cooking.
  2. Place pork in 5-6 quart slow cooker. Top with onion and garlic. Pour in root beer. Spread BBQ sauce over top. Cover and cook until pork is fall-apart tender, 5-7 hours* on low.
  3. Transfer pork to a large cutting board. Using two forks, shred into bite-size pieces. Return shredded pork to juices in slow cooker. Let cook on warm 15-30 minutes. Serve hot with rolls and Asian Red Cabbage Slaw!

Recipe Notes

*Actual length of cooking time may vary according to individual slow cooker. The one I have gets hot so I stick to the lower end of the range.