How long does pork tenderloin take in the crock pot?

For this recipe, cook it on Low for 5-6 hours or on High for 3-4 hours. The exact time depends on your slow cooker's model. It's done when the meat shreds easily with a fork and reaches an internal temperature of 205°F for pulling, not the standard 145°F for slicing.

Can you make pulled pork with pork tenderloin?

Absolutely. Pork tenderloin makes excellent pulled pork because it's lean and shreds perfectly when cooked long enough. The key is using enough moisture, like the sauce and butter in this recipe, and cooking it to a higher internal temperature of 205°F so the connective tissue breaks down for tender shreds, not dry chunks.

What's the difference between pork tenderloin and pork loin for pulled pork?

They are different cuts. Pork tenderloin is long, thin, and very lean. Pork loin is a wider, thicker roast with a fat cap. For pulled pork, tenderloin cooks faster (5-6 hours) but can dry out if overcooked. Pork loin needs much longer (8+ hours) and is more forgiving due to its higher fat content.

How do you keep pork tenderloin from drying out in the slow cooker?

Three things prevent dryness: the mustard binder seals in juices, the butter cubes on top baste the meat as they melt, and cooking it in the sauce provides a steamy environment. Most importantly, stop cooking as soon as it shreds easily. Overcooking is the main cause of dry pork tenderloin.

What's the best way to reheat leftover pulled pork?

Gently reheat it in a skillet over medium-low heat with a splash of water, broth, or extra BBQ sauce. This adds back moisture and prevents the lean meat from toughening. You can also use the microwave in 30-second bursts, stirring between each. Avoid reheating it dry or on high heat.

Crockpot BBQ Pork Tenderloin with Smoky Sauce: Easy 4-Step Recipe

Name: The Easiest Crockpot BBQ Pork Tenderloin with Smoky Sauce (A 4-Step Secret)
Prep time: 10 min
Cook time: 5 h 36 min
Total time: 5 h 46 min
Cuisine: American
Ingredients: 2 pork tenderloins (about 2.5 lbs / 1.1 kg total); 2 tbsp yellow mustard; 2 tbsp cold butter, cubed; 1 tsp chipotle powder; ½ tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; ⅓ cup BBQ sauce; 2 tbsp apple cider vinegar; 2 tbsp brown sugar; ¼ tsp liquid smoke

Description

This slow cooker pork tenderloin is seasoned with a smoky dry rub, cooked in a tangy-sweet BBQ sauce, and shredded for tender pulled pork. It requires just 10 minutes of prep and cooks hands-free for easy weeknight dinners or meal prep.

Ingredients

Scale

For the Pork:

2 pork tenderloins (about 2.5 lbs / 1.1 kg total)

2 tbsp yellow mustard

2 tbsp cold butter, cubed

For the Dry Rub:

1 tsp chipotle powder

½ tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

For the Sauce:

⅓ cup BBQ sauce

2 tbsp apple cider vinegar

2 tbsp brown sugar

¼ tsp liquid smoke

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Instructions

1. Pat the pork tenderloins dry and rub them all over with the yellow mustard.

2. Mix the chipotle powder, smoked paprika, garlic powder, and onion powder. Sprinkle this seasoning evenly over the mustard-coated pork.

3. In a 6-quart or larger slow cooker, whisk together the BBQ sauce, apple cider vinegar, brown sugar, and liquid smoke.

4. Place the seasoned pork tenderloins into the sauce. Tuck the cubed butter over the top of the meat.

5. Cover and cook on Low for 5 to 6 hours, until the pork shreds easily with a fork and reaches an internal temperature of 205°F (96°C).

6. Carefully transfer the pork to a cutting board. Let it rest for 5 minutes, then shred with two forks.

7. Return the shredded pork to the sauce in the slow cooker and stir to coat. Serve immediately.

Notes

Store in the refrigerator for up to 4 days or freezer for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

Trim the tough silver skin from the pork tenderloins before cooking for easier shredding.

No chipotle powder? Use an extra ¼ tsp smoked paprika and a pinch of cayenne.

The mustard acts as a binder for the dry rub and does not make the final dish taste like mustard.

Cooking on High for 3 to 4 hours is possible, but Low heat yields more tender results.

Prep Time: 10 min
Cook Time: 336 min
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 295 kcal
Sugar: 12 g
Sodium: 330 mg
Fat: 11 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 0 g
Protein: 32 g
Cholesterol: 100 mg