By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
225 min
Slow Cooker Pulled Pork Tenderloin
Recipe GLPR24e42e741d8c86
Tender, juicy pulled pork made easily in a slow cooker. Pork tenderloin is arranged in layers, sauced, and cooked on high heat until it naturally shreds into tender strands infused with barbecue flavor. Perfect for sandwiches, tacos, or served alongside your favorite sides.
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Ingredients
3 pounds pork tenderloin (about two whole tenderloins)
1/2 cup vinegar-based barbecue sauce
Directions
Cut each pork tenderloin in half crosswise, creating four pieces of similar length. Arrange two pieces in the bottom of your slow cooker parallel to each other. Place the remaining two pieces on top, oriented perpendicular (at a 90-degree angle) to the bottom pieces to create a stable lattice pattern.
Pour the vinegar-based barbecue sauce evenly over the stacked pork pieces.
Cover the slow cooker and cook on High for 3 hours and 30 minutes, until the pork reaches an internal temperature of 145°F and is very tender.
Using two forks, shred the cooked pork into thin strands directly in the slow cooker, mixing well to combine the meat with all the flavorful liquid at the bottom.
Reduce the heat to Low and continue cooking for an additional 15 minutes, stirring occasionally, to allow the shredded pork to absorb the sauce.
Serve the pulled pork warm, with some of the accumulated sauce spooned over each portion.
Comments
Pork tenderloin is reliably stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger, and a good bottle of barbecue sauce runs $3–$5 at any of those chains, putting the cost per serving around $2–$2.50. The stated 225 minutes is honest for a slow cooker, though it glosses over the fifteen minutes of prep (searing the tenderloin, prepping the sauce), which brings real time closer to four hours total. This is a true set-it-and-forget-it for a weeknight, and the shredded pork reheats beautifully for sandwiches the next day. The only caveat is that pulled pork requires a small amount of browning for depth, which the recipe description does not mention—if you skip it, the result will taste flat.
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