When I think “easy,” I think slow cooker. And when I think “slow cooker,” I think pork. I didn’t want a fatty cut of pork, so I decided to use pork tenderloin. I had some bottled barbecue sauce in the pantry and that seemed like exactly the amount of prep I wanted to do: open bottle, pour sauce.
Tenderloin cooks much faster in the slow cooker than other cuts of pork. It was done in about 3-1/2 hours on the High setting. A thin sauce will work best; you want to keep the meat moist, but you don’t want to drown it.
We ate the pulled pork on sandwiches, in hash and on salads. This recipe made more than four meals for two of us. I put a new discovery, Cackalacky Sauce, on my sandwich and in the hash. This zesty sauce did a great job of clearing out my sinuses! (Cackalacky is produced in Chapel Hill, NC.)
If you’re looking for a pork dish that is super easy to make, versatile, tasty and will last for several meals, this is it.
Pulled Pork Tenderloin (Slow Cooker)
- 3 pounds pork tenderloin 1 package containing 2 tenderloins
- 1/2 cup vinegar-based barbecue sauce or juice-based marinade
- Cut each tenderloin in half cross-wise. Place two pieces in a slow cooker parallel to each other; then place the other two pieces on top parallel to each other and turned at a 90° angle to the bottom two pieces. Pour sauce on top.
- Cook on High for about 3-1/2 hours. Use two forks to shred meat and mix well with liquid in bottom of pot. Turn to Low and let cook an additional 15 minutes or so.
Nutritional information is based on the sauce I used. Your mileage may vary.