Slow Cooker Pulled Pork Tenderloin is a leaner pulled pork option that comes together easily in the crockpot! It's juicy and tender and perfect for meal prepping. You can serve it on sliders, nachos or tacos or even add it to rice bowls and salads!
Pulled pork is typically made with pork shoulder or pork butt, which are cuts of pork that are usually fatty with a lot of marbling. When slow cooked, this results in tender, pull-apart pork. But, it can be greasy, and since pork is often on the menu for us, I wanted a leaner option for our pulled pork sandwiches!
This pulled pork recipe isn't your typical BBQ pulled pork. The pork is coated in a spice rub and then slow cooked in a mixture of maple syrup, mustard, vinegar, onions and broth. The result is tender and juicy pork with a sweet and savory flavor that's perfect for serving as sliders!
If you love these pulled pork tenderloin sliders, you'll also love these quick and easy air fryer ham and cheese sliders!
Table of contents
Why you'll love this recipe
- This pulled pork recipe takes just 3 - 3.5 hours in the slow cooker and requires just 15 minutes prep time.
- Using pork tenderloin makes this pulled pork recipe leaner than traditional pulled pork.
- Slow cooking the pork tenderloin ensures it turns out pull-apart tender and juicy.
- The pork is super flavorful with an easy homemade spice rub and a sweet and savory maple mustard sauce.
- It can easily be prepped ahead of time and stored in the fridge or freezer for easy weeknight meals.
Ingredients and substitutions
- Pork tenderloin - You'll need two pork tenderloins for this recipe, about 1 - 1.5 pounds each.
- Spices - The pork is rubbed with a spice mixture consisting of smoked paprika, garlic powder, ground cumin, chili powder, salt and pepper.
- Maple syrup - To add a slightly sweet flavor, I used pure maple syrup to help balance out the spices and the tangy flavor from the vinegar and mustard.
- Vinegar - White or distilled vinegar helps to tenderize the pork. You can also use apple cider vinegar if you prefer.
- Mustard - Some prepared yellow mustard is mixed with the maple syrup and vinegar and also helps to tenderize the pork.
- Chicken broth - Just half a cup of broth is used for additional cooking liquid in the slow cooker. You can also use vegetable broth or even water. I always use no salt added or low sodium broths.
- Onion - For added flavor, you'll need 1 large diced yellow onion. If you prefer a sweeter flavor, feel free to use red onion instead.
How to make pulled pork with pork tenderloin
In a small bowl, combine the dry spices. Then, coat the pork tenderloins with the spice mix.
In a large measuring cup, whisk together the maple syrup, broth, vinegar and mustard.
Place the tenderloins in a greased slow cooker and add the chopped onion.
Pour the maple syrup mixture over the pork tenderloins and onion.
Slow cook on high for 3 - 3.5 hours, or until the pork has reached 160F degrees and can pull apart easily.
Once cooked, transfer the tenderloins to a cutting board and use two forks to shred them apart. Place them back in the slow cooker liquid and mix around. Keep warm until ready to serve.
Recipe FAQs
You want the pork to be cooked to a safe temperature and shred easily. The USDA recommends that pork be cooked to 145F as long as there is a 3 minute rest period following the pork reaching this temperature. In Canada, the recommended safe temperature is 160F. Once the pork tenderloins reach a safe temperature, check to see if they pull apart easily. If they don't, just cook them a little longer.
Silver skin is the thin membrane of connective tissue on the surface of the pork. Sometimes your butcher may already have it removed. If it's still on the pork, I recommend removing it as it can be tough when cooked, which can make it difficult to shred the pork.
Storage and freezing
The pork tenderloins should be shredded right away after they come out of the slow cooker. If you're not serving right away, store the shredded pork in an airtight container in the fridge. It will keep for 3-4 days.
Once cooled, you can also store the pork in the freezer for up to 3 months.
Key recipe tips
- Make sure your pork tenderloins are roughly the same size so they cook at the same rate.
- Depending on the size of your tenderloins (mine were 1.5 pounds each), they may cook faster or take a little longer.
- For smaller shreds of pork, cut your tenderloins into chunks before cooking. This may also speed up the cooking time.
- If the pork doesn't shred easily, I recommend cooking it a little longer.
Ways to serve pulled pork tenderloin
- Serve it on brioche buns with melted cheese, coleslaw and pickled red onions. So good! (You can even try this healthier coleslaw recipe to go with it).
- Use it for these pulled pork breakfast nachos, air fryer nachos or the nachos of your choice.
- Enjoy it with this air fryer spaghetti squash along with some chopped veggies and melted cheese.
More pork recipes
If you make this recipe, I'd love to hear what you think in the comments below!
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Pulled Pork Tenderloin
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
- ¼ teaspoon ground black pepper
- ⅔ cup maple syrup
- ½ cup low sodium chicken broth
- ¼ cup prepared yellow mustard
- ¼ cup distilled white vinegar
- 1 large onion, chopped
Instructions
- Grease the crockpot with cooking spray.
- Trim the silver skin from the pork tenderloins, if necessary.
- Add the garlic, cumin, chili powder, smoked paprika, salt and pepper to a small bowl and stir together until combined.
- Coat the pork in the spice mixture and use your hands to rub it in.
- In a large measuring cup, whisk together the maple syrup, broth, mustard and vinegar.
- Place the tenderloins in the crockpot and add the chopped onion.
- Pour the maple syrup mixture over the pork tenderloins and onion.
- Slow cook on high for 3 - 3.5 hours, or until the pork has reached 160F degrees and can pull apart easily.
- Transfer tenderloins to a cutting board and use two forks to shred them apart. Place them back in the slow cooker liquid and mix around. Keep warm until ready to serve.
Notes
- Make sure your pork tenderloins are roughly the same size so they cook at the same rate.
- My pork tenderloins were 1.5 pounds. Smaller ones may cook a little faster.
- For smaller shreds of pork, cut your tenderloins into chunks before cooking. This may also speed up the cooking time.
- If the pork doesn't shred easily, I recommend cooking it a little longer.
- Nutrition is only for the pulled pork.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
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