This lightened up Slow Cooker Pulled Pork Tenderloin is full of lip-smacking flavor. It’s leaner than traditional pork shoulder roast, takes half the time to cook, and the only thing you have to shred is juicy, tender slow-cooked pork – no excess fat. Pocket those calories for dessert!
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How to Make Pulled Pork in the Slow Cooker
Typically, a shoulder roast, or Boston Butt, is used in pulled pork recipes. The tenderloin, however, is much leaner and holds up beautifully in slow-cooked recipes. This one begins with an earthy, smoky 7-spice rub that permeates through the meat and sauce as it cooks. Make the rubbed-down pork even happier by refrigerating 8-24 hours before nestling into your slow cooker.
Root beer, bbq sauce, chopped onion and garlic serve as the unifying chorus to the lead vocals of perfectly-pitched pork. Layer it all in, and cover. And, as Donnie Brasco would say, fuhgeddaboudit.
There’s nothing like walking into the house and being greeted with a waft of slow-cooking awesomeness.
Check the pork after 5-6 hours to see if it reached fall-apart tenderness. If so, transfer to a cutting board, shred with a couple of forks, and return back to the pot to bathe in the sauce before serving.
Corral your gang and mound the pork on toasted rolls. Top with our sweet and tangy Asian Red Cabbage Slaw, roll up your sleeves, and dig in. Enjoy!
‘Tis the season for Slow Cooker and Instant Pot recipes. Check these out!
Slow Cooker Pulled Pork Tenderloin
- Slow Cooker
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black ground pepper
- ¼-½ teaspoon cayenne pepper
- 3 pork tenderloins, about 3 pounds total
- 1 large onion, chopped (about 2 cups)
- 1 ½ tablespoons garlic, minced (3-4 cloves)
- 1 12- ounce bottle root beer
- 1 ¼ cup prepared BBQ sauce
- ¼ cup molasses
- For serving: toasted, good-quality rolls and Asian Red Cabbage Slaw
- Combine first 7 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.
- Place pork in 5-6 quart slow cooker. Top with onion and garlic. Stir in root beer, BBQ sauce and molasses. Cover and cook until pork is fall-apart tender, 5-7 hours* on low or 2-4 hours on high.
- 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!
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*Republished post with updated photos.