Description
Succulent slow cooker BBQ pulled pork tenderloin delivers mouthwatering Southern comfort straight to dinner tables. Juicy meat melts with tangy barbecue sauce, promising a delightful meal that brings family and friends together around one irresistible dish.
Ingredients
Scale
- 2 to 2.5 pounds (907 to 1134 g) pork tenderloin (or pork loin)
- 1 ½ cups (355 ml) barbecue sauce (plus more for serving)
- ½ cup (120 ml) chicken broth
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon (15 g) brown sugar (optional, for extra sweetness)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- Buns, coleslaw, or rice for serving
Instructions
- Preparation: Position the pork tenderloin centrally in the slow cooker, ensuring it sits evenly.
- Sauce Creation: Whisk BBQ sauce, chicken broth, vinegar, brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne into a harmonious, well-blended liquid marinade.
- Infusion: Thoroughly douse the pork with the prepared sauce, guaranteeing complete coverage and penetration of flavors.
- Slow Cooking: Secure the lid and allow the tenderloin to simmer on low temperature for 6-7 hours or on high for 3-4 hours until the meat reaches a melt-in-your-mouth tenderness that effortlessly separates with minimal pressure.
- Shredding and Finishing: Extract the pork from the cooking liquid, then methodically pull apart the meat using two forks, creating delicate, succulent strands. Reintroduce the shredded meat into the remaining sauce, gently folding to ensure each morsel is luxuriously coated.
- Serving: Present the pulled pork nestled in soft buns, tucked into warm tortillas, cascading over fluffy rice, or accompanied by classic BBQ side dishes for a complete, satisfying meal.
Notes
- Choose a well-marbled pork tenderloin for maximum tenderness and flavor, ensuring the meat stays juicy during slow cooking.
- Add extra chicken broth if the sauce looks too thick during cooking to prevent burning and maintain moisture.
- Let the pork rest for 10-15 minutes after cooking to allow it to absorb more sauce and become easier to shred smoothly.
- Adjust cayenne pepper quantity to control spiciness, or substitute with smoked paprika for a milder, smoky alternative without intense heat.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 250
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg