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!
I’m so enamored with the ease and rich flavor of this recipe, it’s in regular rotation which gave me another opportunity to photograph a family fave. I love giving older posts new life as my photography and blogging journey progresses.
This recipe is perfect for game days or whenever you’re feeding a crowd. Plus, it’s even better when made a day ahead! Just rewarm back in the slow cooker or in the oven.
Making Slow Cooker Pulled Pork Tenderloin
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 10-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!
- Chicken Marsala Risotto
- Italian Wedding Soup
- Ancho Short Rib Tacos
- Pasta e Fagioli
- Chicken Mole Stuffed Sweet Potatoes
- Shrimp Jambalaya
- Hawaiian Chicken Sloppy Joes
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Slow Cooker Pulled Pork Tenderloin
- 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
- ¼ cup molasses
- For serving: toasted, good-quality rolls and Asian Red Cabbage Slaw
- 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.
- Place pork in 5-6 quart slow cooker. Top with onion and garlic. Add root beer, BBQ sauce, and molasses over top. Cover and cook until pork is fall-apart tender, 5-7 hours* on low.
- 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!
*Republished post with updated photos.