Slow Cooker Pulled Pork Tenderloin is a leaner pulled pork option that is tender and juicy and comes together easily in the crockpot!
- 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 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
- 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.
- 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.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: pulled pork, pork tenderloin, slow cooker, crockpot