Root Beer Pulled Pork Tenderloin (Crockpot)

Close up of pulled pork sandwich and Asian coleslaw on a gray plate garnished with cilantro.

4.88 from 8 votes

Root Beer Pulled Pork Tenderloin (Crockpot)

A 7-spice rub, root beer, and BBQ sauce take this slow cooked pulled pork tenderloin to new heights. It's lean, tender and juicy, and full of sweet n' spicy lip-smacking flavor.

Course Dinner, Lunch, Main Course

Cuisine American

Diet Gluten Free, Low Fat

Prep Time 15

Cook Time 4

Inactive 4

Total Time 4 15

Servings servings

Calories 304kcal

Author Kim Peterson

Equipment

Slow Cooker

Ingredients

3 tablespoons brown sugar
2 tablespoons smoked 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 onion , chopped
2 tablespoons garlic , minced
12 ounces root beer
1 ½ cups BBQ sauce
¼ cup molasses
For serving: toasted, good-quality rolls and Asian Red Cabbage Slaw

Instructions

Combine first 7 ingredients in a small bowl. Rub mixture all over pork. Use the entire mixture.
Cover in plastic wrap and refrigerate 4 hours or overnight, if you have time (not a required step). Let sit at room temperature 30-45 minutes before 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, 4-6 hours on low or 2-3 hours on high.
When fall-apart tender, transfer pork to a large cutting board. Use two forks to shred into bite-size pieces.
Return shredded pork to juices in slow cooker. Let cook on warm 15 minutes. Serve with toasted rolls and Asian Red Cabbage Slaw. Enjoy!

Notes

Recipe Tips

Let the pork sit at room temperature 30-45 minutes before slow cooking so it cooks evenly.
Cut the tenderloins into thirds or quarters before cooking if you want the pork to be done in less time.
The pork needs to reach an internal temperature of 200-205°F so it shreds easily.
When done, cut the tenderloins into quarters to make it easier to shred if you didn’t cut them prior to cooking.
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.
Store leftover pulled pork in an airtight container with a little extra bbq sauce so it doesn’t get dry in the fridge. Keep chilled up to 5 days.

Nutrition