Slow Cooker Pulled Pork Tenderloin: Your Ultimate Recipe for Lean, Flavorful, and Easy Shredded Pork
Discover the delightful ease and incredible flavor of Slow Cooker Pulled Pork Tenderloin – a revolutionary take on a beloved classic. Forget the heavy, greasy pulled pork typically made from fattier cuts. This recipe utilizes the inherently lean and tender pork tenderloin, transforming it into juicy, melt-in-your-mouth shredded pork right in your crockpot. It’s an exceptionally convenient and healthier alternative that doesn’t compromise on taste or texture, making it perfect for efficient meal prepping throughout the week. The versatility of this tender pork is truly remarkable; serve it on soft slider buns, pile it high on nachos or tacos, or incorporate it into vibrant rice bowls and fresh salads for a lighter, yet satisfying, meal.
Traditional pulled pork often relies on cuts like pork shoulder or pork butt, known for their abundant fat content and significant marbling. While these cuts certainly achieve that signature pull-apart tenderness when slow-cooked, they can also result in a greasier final product. For those who frequently enjoy pork as part of their diet, or simply desire a lighter option, a leaner alternative for pulled pork sandwiches and other dishes becomes highly appealing. This recipe directly addresses that need, providing all the succulence without the excess fat.
What sets this particular slow cooker pulled pork recipe apart is its unique and irresistible flavor profile. This isn’t your average, overly sweet BBQ pulled pork. Instead, the pork tenderloin is generously coated in a robust, homemade spice rub, featuring savory notes and a hint of smoky warmth. It then slow cooks to perfection in a delectable mixture of pure maple syrup, tangy mustard, a touch of vinegar, aromatic onions, and savory chicken broth. The synergy of these ingredients creates a harmonious balance of sweet and savory, with a subtle tang that elevates the natural flavors of the pork. The end result is incredibly tender and juicy pork, infused with a depth of flavor that is absolutely ideal for crafting exquisite sliders or any dish where tender, flavorful shredded pork is desired.
If you’re captivated by the simplicity and deliciousness of these pulled pork tenderloin sliders, you’ll be equally thrilled by these quick and easy air fryer ham and cheese sliders! They make for another fantastic meal or appetizer option.
Table of Contents
- Why You’ll Adore This Slow Cooker Pulled Pork Tenderloin Recipe
- Essential Ingredients and Smart Substitutions
- Step-by-Step Guide: Making Pulled Pork with Pork Tenderloin
- Pulled Pork Tenderloin Recipe FAQs
- Storage and Freezing Instructions for Meal Prep
- Top Tips for Perfect Pulled Pork Tenderloin Every Time
- Creative Ways to Serve Your Pulled Pork Tenderloin
- Explore More Delicious Pork Recipes
Why You’ll Adore This Slow Cooker Pulled Pork Tenderloin Recipe
- Effortless & Quick Cooking: Unlike traditional pulled pork recipes that can take 6-8 hours or more, this pork tenderloin version requires a mere 3 to 3.5 hours in the slow cooker on high. With only about 15 minutes of hands-on prep time, it’s a wonderfully convenient option for busy weeknights or relaxed weekend cooking.
- A Healthier, Leaner Alternative: By opting for pork tenderloin, this recipe significantly reduces the fat content compared to traditional pulled pork made with fattier cuts like pork shoulder or butt. You get all the delicious flavor and tender texture without the guilt, making it a fantastic choice for a balanced diet.
- Guaranteed Pull-Apart Tenderness & Juiciness: Slow cooking is the magic behind transforming lean pork tenderloin into incredibly tender, juicy, and easily shreddable meat. The low and slow heat combined with our flavorful liquid ensures the pork remains moist and succulent, never dry.
- Explosive Sweet & Savory Flavor: The homemade spice rub, featuring smoked paprika, garlic powder, and chili powder, creates a robust foundation. This is perfectly complemented by a sweet and tangy maple-mustard sauce, creating a complex and incredibly delicious flavor profile that will tantalize your taste buds. It’s a delightful departure from standard BBQ flavors.
- Ideal for Meal Prepping: This recipe is a meal prepper’s dream! The shredded pork holds up beautifully in the fridge or freezer, allowing you to cook a batch once and enjoy it in various meals throughout the week. It reheats wonderfully, making healthy and delicious meals accessible even on your busiest days.
Essential Ingredients and Smart Substitutions
Crafting this flavorful pulled pork tenderloin begins with selecting quality ingredients. Here’s what you’ll need and some helpful tips for substitutions:
- Pork Tenderloin: The star of our dish! You’ll need two pork tenderloins, each weighing approximately 1 to 1.5 pounds. Ensure they are trimmed of any silver skin before cooking for the best texture. Look for tenderloins that are relatively uniform in size for even cooking.
- Spices: Our homemade spice rub is crucial for depth of flavor. It consists of smoked paprika (for a lovely smoky aroma and color), garlic powder (a foundational savory flavor), ground cumin (earthy warmth), chili powder (a mild kick and complexity), salt, and pepper. Feel free to adjust the chili powder to your spice preference, or add a pinch of cayenne for extra heat.
- Maple Syrup: Pure maple syrup is essential here. Its natural sweetness beautifully balances the savory spices and the tanginess of the vinegar and mustard, creating that signature sweet and savory profile. Do not substitute with pancake syrup, which is primarily corn syrup and will not yield the same flavor. Honey could be an alternative in a pinch, but maple syrup offers a distinct depth.
- Vinegar: White or distilled vinegar plays a key role in tenderizing the pork and adding a bright, tangy element to the sauce. You can absolutely use apple cider vinegar instead if you prefer its slightly fruitier, milder tang.
- Mustard: Prepared yellow mustard contributes a savory, piquant flavor and also aids in tenderizing the meat. While yellow mustard is recommended for its classic taste, Dijon mustard could be used for a sharper, more gourmet twist, though it will alter the flavor profile slightly.
- Chicken Broth: Just half a cup of chicken broth provides the necessary cooking liquid in the slow cooker, ensuring the pork stays moist and infuses it with additional savory flavor. Opt for no-salt-added or low-sodium chicken broth to better control the overall saltiness of the dish. Vegetable broth or even water can be used as a substitute, though chicken broth offers the most flavor.
- Onion: One large diced yellow onion adds aromatic sweetness and depth to the sauce as it slow cooks. If you’re looking for an even sweeter flavor profile, or a touch of color, feel free to substitute with a red onion. The onion melts down into the sauce, enriching its taste.
Step-by-Step Guide: Making Pulled Pork with Pork Tenderloin
Creating this delicious slow cooker pulled pork tenderloin is incredibly straightforward. Follow these simple steps for perfectly tender and flavorful shredded pork:
- **Prepare the Spice Rub:** In a small bowl, combine the smoked paprika, garlic powder, ground cumin, chili powder, salt, and black pepper. Mix thoroughly until all the spices are well incorporated.
- **Season the Pork Tenderloins:** Generously coat both pork tenderloins with the prepared spice mixture. Use your hands to rub the spices firmly into every surface of the meat, ensuring an even and thorough coating. This creates a flavorful crust as it cooks.
- **Whisk the Liquid Mixture:** In a large measuring cup or medium bowl, whisk together the pure maple syrup, chicken broth, distilled white vinegar, and prepared yellow mustard. Continue whisking until the mixture is completely combined and uniform.
- **Assemble in the Slow Cooker:** Lightly grease the inside of your slow cooker with cooking spray or a little oil to prevent sticking. Place the spice-rubbed pork tenderloins into the greased slow cooker. Then, scatter the chopped large yellow onion evenly around and over the pork.
- **Add the Liquid:** Carefully pour the maple syrup, broth, mustard, and vinegar mixture over the pork tenderloins and onions in the slow cooker. Ensure the liquid covers the bottom of the crockpot and partially bathes the pork.
- **Slow Cook to Perfection:** Secure the lid on your slow cooker. Cook on the HIGH setting for 3 to 3.5 hours. The pork is ready when it reaches an internal temperature of at least 160°F (71°C) and can be easily pulled apart with a fork. Cooking times can vary based on your slow cooker and the size of your tenderloins, so always check for doneness.
- **Shred and Serve:** Once cooked, carefully transfer the tenderloins from the slow cooker to a clean cutting board. Using two sturdy forks, begin to shred the pork apart. It should be incredibly tender and easily separate into succulent strands. Return the shredded pork to the flavorful liquid remaining in the slow cooker, stirring to coat the meat thoroughly. This step is crucial for keeping the pulled pork moist and infused with all the delicious cooking juices. Keep warm in the slow cooker until you are ready to serve.
Pulled Pork Tenderloin Recipe FAQs
While often confused due to similar names, pork tenderloin and pork loin are distinct cuts of meat and should not be used interchangeably in most recipes. Pork tenderloin is a long, thin, boneless cut, typically weighing around 1 to 1.5 pounds, derived from the muscle that runs along the top of the pig’s backbone. It is exceptionally lean and cooks relatively quickly. Pork loin, on the other hand, is a much larger, thicker cut, which can be boneless or bone-in. It comes from the back of the pig and is often sold as a roast. Both are lean, but their differing sizes, shapes, and muscle structures mean they require different cooking times and methods to achieve optimal tenderness. For this pulled pork recipe, the tenderloin’s quicker cooking time and inherent tenderness make it the ideal choice for a faster slow cooker method.
For pulled pork, the goal is not just a safe internal temperature, but also a texture that is easily shreddable. The USDA recommends cooking pork to a minimum internal temperature of 145°F (63°C) followed by a 3-minute rest period. However, for “pull-apart” tenderness, especially with a lean cut like tenderloin, you’ll want it to cook a bit longer. In Canada, the recommended safe temperature for pork is 160°F (71°C). Once your pork tenderloins reach this safe temperature, use a fork to test if they pull apart easily. If they resist shredding, simply continue cooking for a bit longer until they are fork-tender. An instant-read meat thermometer is your best friend here to ensure both safety and optimal texture.
Yes, it is highly recommended to remove the silver skin from pork tenderloin before cooking. Silver skin is a thin, silvery-white membrane of connective tissue found on the surface of the tenderloin. Unlike fat, which renders and melts during cooking, silver skin toughens up and becomes chewy, making the pork difficult to shred and less pleasant to eat. Your butcher might have already removed it, but if not, it’s easy to do at home. Simply slide a small, sharp knife just under the silver skin, angle it slightly upwards, and carefully slice it away from the meat. It takes only a minute or two and makes a significant difference in the final texture of your pulled pork.
While searing the pork tenderloin before placing it in the slow cooker can add an extra layer of flavor and create a nice crust (through the Maillard reaction), it is not strictly necessary for this recipe. Our spice rub combined with the flavorful maple-mustard liquid provides ample taste. The primary goal of this recipe is ease and a leaner profile, and skipping the searing step simplifies the process, making it a true ‘dump-and-go’ slow cooker meal. If you have the time and desire that extra depth of flavor, feel free to quickly sear the seasoned tenderloins in a hot pan for a few minutes per side before adding them to the crockpot.
Storage and Freezing Instructions for Meal Prep
This slow cooker pulled pork tenderloin is fantastic for meal prepping, offering delicious and healthy options for days to come. Here’s how to properly store and freeze it:
Refrigeration: For best results and to maintain moisture and flavor, the pork tenderloins should be shredded immediately after they are cooked and still warm. Ensure the shredded pork is returned to the slow cooker liquid and mixed well. Once cooled to room temperature, transfer the shredded pork along with its liquid into an airtight container. It will keep beautifully in the refrigerator for 3-4 days, making it perfect for several meals throughout the week. When reheating, gently warm on the stovetop or in the microwave, adding a splash of broth or water if it seems dry.
Freezing: This pulled pork tenderloin freezes exceptionally well, extending its shelf life for convenient future meals. After shredding and mixing with the cooking liquid, allow the pork to cool completely. Transfer it into freezer-safe airtight containers or heavy-duty freezer bags, ensuring as much air as possible is removed to prevent freezer burn. It can be stored in the freezer for up to 3 months. To thaw, simply transfer it to the refrigerator overnight. Reheat gently on the stovetop with a little extra broth, or in the microwave, stirring occasionally until heated through. This makes it an ideal component for quick weeknight dinners or lunches.
Top Tips for Perfect Pulled Pork Tenderloin Every Time
Achieving perfectly tender and flavorful slow cooker pulled pork tenderloin is easy with these expert tips:
- Uniform Tenderloin Size: For consistent cooking and to ensure both pieces are done at the same time, try to select pork tenderloins that are roughly the same size and weight. If one is significantly larger, it may take longer to cook through, or the smaller one might dry out.
- Monitor Cooking Time: The cooking time of 3 to 3.5 hours on high is a general guideline. Actual cooking time can vary based on the specific wattage of your slow cooker, its age, and the precise size and starting temperature of your tenderloins. Always use a meat thermometer to check for an internal temperature of at least 160°F (71°C) and ensure the pork is fork-tender before shredding.
- For Finer Shreds, Pre-Cut: If you prefer very fine shreds of pork, consider cutting your tenderloins into 2-3 inch chunks before coating them in spices and placing them in the slow cooker. This not only results in smaller shreds but can also slightly speed up the cooking time as there’s more surface area exposed to the heat and liquid.
- Don’t Rush the Shredding: If, after reaching the recommended temperature, the pork doesn’t shred easily with two forks, it simply needs a bit more time. Resist the urge to force it. Continue cooking for another 30-60 minutes, checking again until it yields to the forks with minimal effort. This extra cooking ensures maximum tenderness.
- Keep it Moist: After shredding the pork, always return it to the cooking liquid in the slow cooker. This ensures every strand of meat is re-absorbed with the flavorful juices, preventing it from drying out and enhancing its overall taste and texture.
- Resist the Urge to Peek: Opening the slow cooker lid frequently allows heat to escape and significantly prolongs the cooking time. Try to keep the lid on until it’s time to check for doneness.
Creative Ways to Serve Your Pulled Pork Tenderloin
The beauty of this slow cooker pulled pork tenderloin lies in its incredible versatility. Beyond the classic sandwich, here are numerous delicious and creative ways to enjoy it:
- Ultimate Sliders: Serve this tender pork on soft brioche buns. Elevate them with melted provolone or cheddar cheese, a dollop of creamy coleslaw (you can even try this healthier coleslaw recipe for a fresh twist!), and a handful of tangy pickled red onions. The combination of sweet, savory, and tangy is simply irresistible!
- Loaded Nachos: Transform your pulled pork into epic nachos! Layer it over crispy tortilla chips with plenty of melted cheese, jalapeños, black beans, corn, a dollop of sour cream or Greek yogurt, and fresh cilantro. Perfect for game day or a fun family dinner. Consider using it for these pulled pork breakfast nachos, air fryer nachos, or your favorite nacho style.
- Wholesome Rice Bowls or Salads: For a lighter meal, pile the pulled pork onto a bed of fluffy rice (white, brown, or cauliflower rice) with roasted vegetables like bell peppers and zucchini, or a refreshing crunchy salad. It pairs wonderfully with a drizzle of a light vinaigrette or a creamy avocado dressing.
- Hearty Stuffed Potatoes: Use it as a filling for loaded baked potatoes or sweet potatoes. Top with cheese, green onions, and a dollop of Greek yogurt or sour cream for a comforting and satisfying meal. You could also pair it with this air fryer spaghetti squash for a low-carb alternative.
- Quick Tacos or Quesadillas: Warm up some corn or flour tortillas, add the pulled pork, your favorite salsa, shredded cabbage, and a squeeze of lime for quick and easy tacos. Or, sandwich it between two tortillas with cheese for savory quesadillas.
- Gourmet Pizza Topping: Spread a thin layer of BBQ sauce (if desired, or keep the maple-mustard flavor), then sprinkle with pulled pork, red onions, and mozzarella cheese for a unique and flavorful pizza.
Explore More Delicious Pork Recipes
If you’re a fan of cooking with pork, especially the versatile tenderloin, here are a couple more recipes you might enjoy:
- Air Fryer Pork Tenderloin: For those times when you need pork on the table even faster!
- Air Fryer Pork Schnitzel: A crispy, flavorful classic made healthier in the air fryer.
If you try this incredible Slow Cooker Pulled Pork Tenderloin recipe, I would absolutely love to hear what you think in the comments section below! Your feedback is always appreciated.
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Pulled Pork Tenderloin
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Author: Leanne
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 6 servings
Category: Dinner
Method: Slow Cooker
Cuisine: American, Canadian
Description
This Slow Cooker Pulled Pork Tenderloin recipe offers a deliciously lean and incredibly tender shredded pork experience, easily made in your crockpot. Infused with a sweet and savory maple-mustard flavor, it’s perfect for a healthier meal prep option. Enjoy this juicy pulled pork on sliders, in tacos, or as a versatile addition to bowls and salads.
Ingredients
- 2 pork tenderloins (1 – 1.5 pounds each)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2/3 cup pure maple syrup
- 1/2 cup low sodium chicken broth
- 1/4 cup prepared yellow mustard
- 1/4 cup distilled white vinegar
- 1 large onion, chopped
Instructions
- Grease the crockpot with cooking spray or a light coating of oil to prevent sticking.
- Carefully trim any visible silver skin from the pork tenderloins, if necessary, using a sharp knife.
- In a small bowl, combine the garlic powder, ground cumin, chili powder, smoked paprika, kosher salt, and ground black pepper. Stir until all spices are thoroughly combined.
- Generously coat both pork tenderloins with the spice mixture, using your hands to rub it firmly into the meat on all sides.
- In a large measuring cup or bowl, whisk together the pure maple syrup, chicken broth, prepared yellow mustard, and distilled white vinegar until well combined.
- Place the seasoned pork tenderloins into the greased crockpot. Scatter the chopped large onion evenly around and over the pork.
- Pour the maple syrup mixture evenly over the pork tenderloins and onion in the slow cooker.
- Secure the lid on the slow cooker. Cook on the HIGH setting for 3 – 3.5 hours, or until the pork has reached an internal temperature of at least 160°F (71°C) and can be easily pulled apart with two forks.
- Once cooked, carefully transfer the tenderloins to a cutting board. Use two sturdy forks to shred the pork into desired consistency. Return the shredded pork to the flavorful liquid remaining in the slow cooker and mix it around to ensure it is thoroughly coated and remains juicy. Keep warm in the slow cooker until ready to serve.
Notes
- Always try to select pork tenderloins that are roughly the same size to ensure they cook evenly and are done at the same time.
- My pork tenderloins for this recipe were typically 1.5 pounds each. If yours are smaller, they may cook a little faster, so start checking for doneness closer to the 2.5-hour mark. Larger tenderloins might require slightly more time.
- For smaller, more manageable shreds of pork, you can cut your tenderloins into 2-3 inch chunks before cooking. This can also marginally speed up the overall cooking time.
- If the pork tenderloin doesn’t shred easily with a fork even after reaching the recommended temperature, it simply needs more time to break down. Continue cooking it a little longer, checking every 30 minutes, until it’s fork-tender.
- For more detailed advice on ingredients, substitutions, storage, and additional serving ideas, be sure to review the sections above the recipe card. These provide comprehensive guidance for making this recipe a success!