A healthy slow-cooker recipe for BBQ pulled pork made with pork tenderloin. Leaner than traditional pulled pork, it’s perfect for sandwiches, sliders, or an easy family dinner any time of year.
Growing up in Texas, my first pulled pork experience was on a college trip to Memphis. Inspired by those smoky flavors and adding a bit of Texas flair, I adapted this version for weeknight cooking. It won’t exactly replicate smoked Memphis barbecue, but it’s flavorful, simple to prepare, stretches to feed a crowd, and makes excellent use of pork tenderloin for a leaner result.
Healthy Recipe for Pulled Pork
Using pork tenderloin dramatically lowers the fat and calorie content compared with fattier cuts. It won’t be as silky as traditional smoked pulled pork, but it delivers great BBQ flavor while keeping the dish lighter and family-friendly.
Pork tenderloin is the leanest pork cut: a 3 oz portion has only about 3 grams of total fat, while the same size serving of a pork roast can contain roughly 16 grams of total fat.
Choosing a BBQ sauce: Store-bought BBQ sauces vary widely in sugar and sodium. If nutrition is a priority, read labels and pick a sauce that fits your needs; there are many low- or no-sugar options available. Make sure you like the sauce flavor, as it defines the finished dish.
Ingredients
- Vegetable oil – to lightly oil the slow cooker for easier cleanup (or use non-stick spray or slow cooker liners).
- BBQ sauce – choose a brand and flavor you enjoy; I often use Sweet Baby Ray’s.
- Apple cider vinegar – filtered ACV is recommended; unfiltered can give a stronger vinegar taste. Dill pickle juice can also be used as a substitute if desired.
- Chicken broth – for thinning the sauce and adding depth.
- Brown sugar – balances the vinegar and adds a touch of sweetness.
- Prepared mustard – basic yellow mustard works well.
- Spices – chili powder (omit if you prefer less heat), minced garlic, onion powder, smoked paprika.
- Pork tenderloin – 2.5 to 3 pounds, with silver skin removed. If you prefer, fattier cuts that also work are pork butt or shoulder.
How To Make
Slow cook pork with sauce
Rub the slow cooker bottom and sides with a teaspoon of vegetable oil or spray with non-stick spray. In a bowl, whisk together 1 cup BBQ sauce, ½ cup apple cider vinegar, ½ cup chicken broth, ¼ cup brown sugar, 1 tablespoon prepared mustard, and the chili powder, minced garlic, onion powder, and smoked paprika. Place the pork tenderloin in the slow cooker and pour the sauce mixture over it, turning to coat. Cover and cook on LOW for 4–6 hours, until the pork easily shreds.
Shred pork
Carefully remove the tenderloin from the slow cooker and shred with two forks or cut into smaller pieces. Reduce the slow cooker to warm and return the shredded pork, or place the pork in a serving bowl and mix in 1–2 cups of the cooking liquid. Stir in extra BBQ sauce to taste.
Serve
Pile the pulled pork on slider buns, brioche, Hawaiian rolls, or scoop it over a baked or sweet potato. Top with extra sauce, pickles, and coleslaw if you like. For crispy edges, toss shredded pork with additional BBQ sauce, spread on a sheet pan, and broil 2–3 minutes until caramelized.
Serving and Storage
Serving: Serve on hamburger buns, brioche, or Hawaiian rolls. It’s also excellent over baked potatoes or sweet potatoes.
Sides: Popular pairings include coleslaw, baked beans, mustard potato salad, roasted red potatoes, or pickles and slaw for a lighter crunch.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze in airtight packaging for up to three months; thaw overnight in the fridge before reheating.
📖 Recipe
Slow Cooker BBQ Pulled Pork Tenderloin
Alaine @ My TX Kitchen
Pin Recipe
Ingredients
- 1 teaspoon Vegetable Oil
- 1 cup BBQ Sauce
- ½ cup Apple Cider Vinegar
- ½ cup Chicken Broth
- ¼ cup Brown Sugar
- 1 Tablespoon Prepared Mustard
- 1 Tablespoon Chili Powder
- 2 teaspoons Minced Garlic
- 1 teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- 2.5–3 pounds Pork Tenderloin, silver skin removed
Instructions
- Rub the bottom and sides of the slow cooker with oil or non-stick spray.
- Whisk together the BBQ sauce, apple cider vinegar, chicken broth, brown sugar, prepared mustard, and spices in a medium bowl.
- Place the pork tenderloins in the slow cooker and pour the sauce over them. Cover and cook on LOW for 4–6 hours, until the pork easily shreds.
- Remove the pork and shred with two forks or cut into pieces. Return the shredded pork to the slow cooker on warm, or combine with 1–2 cups of the cooking liquid in a serving bowl. Stir in more BBQ sauce to taste.
Notes
I typically use Sweet Baby Ray’s Original BBQ Sauce—use any sauce whose flavor you enjoy. Filtered apple cider vinegar is recommended to avoid an overly strong vinegar flavor.
Alternate serving: place shredded pork in a serving bowl, add 1–2 cups of the cooking liquid, and stir in additional BBQ sauce to taste.
Nutrition
Carbohydrates: 18 g
Protein: 31 g
Fat: 5 g
Saturated Fat: 2.5 g
Cholesterol: 100 mg
Sodium: 280 mg
Recipe adapted from Texas Pulled Pork.
FAQ
Can I cook this on HIGH in the slow cooker?
Yes, but because pork tenderloin is a lean cut it can dry out on a higher setting. For the best texture and tender shredding, cook on LOW when possible.
Enjoy!
Alaine
More recipes you may also enjoy:
- Slow Cooker BBQ Shredded Chicken
- Classic Sloppy Joes
- Charro Beans
- Oven-Roasted Split Chicken Breast