Slow Cooker Pork Tenderloin

This Slow Cooker Pork Tenderloin is seasoned with an easy barbecue rub and sauce, cooked low and slow, then shredded for a juicy, tender bite!

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Reasons You’ll Love This Recipe:

• Practically zero effort – Dump it in the slow cooker and walk away.
• Big flavor, basic ingredients – A handful of pantry spices makes this taste way more impressive than it is.
• Stays juicy and tender – Shredding and tossing it back in the sauce keeps every bite nice and juicy. No dry pork here!
• High in protein – A solid protein punch in every serving, no extra effort required.
• A meal prep MVP – Portions out easily and reheats like a dream.

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Pork tenderloin – most pork tenderloin packages come with two tenderloins, or about 2.5-3 lbs total.
• Smoked paprika – Brings the smoky, barbecue-style flavor without a grill.
• Garlic powder – For savory depth.
• Onion powder – Rounds out the seasoning blend.
• Salt – Enhances all the other flavors.
• Black pepper – Adds a tiny kick.
• No added sugar barbecue sauce – Keeps things sugar free while still delivering that classic BBQ flavor. But of course, use what you have or what you prefer!

How to Make Slow Cooker Pork Tenderloin

For complete instructions, please check out the recipe card at the bottom of this post.

1. Carefully trim the silver skin off of the pork tenderloins.
2. Add pork tenderloins to the slow cooker (you may need to cut each one in half to fit), then top with seasonings and barbecue sauce.
3. Make sure barbecue sauce is spread evenly around each pork tenderloin.
4. Cook on low for 6-7 hours or on high for 3-4 hours.
5. Shred pork and return it to the sauce/ juices. Stir, and be sure to serve and store it in the juices, too.

Tips and Variations

• Use a meat thermometer. The reason many lean proteins, pork tenderloin included, often come out dry is because they’re overcooked. Check with a meat thermometer — when the pork hits 145 F, it’s done!
• Shred with a mixer. You totally can shred the meat using forks, but for a quick kitchen hack, add the cooked pork tenderloin to a stand mixer bowl, or use a hand mixer to shred it in less than 20 seconds.
• Sear it first. You don’t have to (honestly, I usually don’t for the sake of time/ less dishes), but if you want to, you can sear the pork first to add another layer of flavor.
• Don’t skip the shred-and-toss. Shredding the pork and mixing it back into the sauce is what keeps it juicy instead of dry.
• Swap the sauce. Use your favorite no added sugar BBQ sauce, or try a mustard-based or vinegar-based sauce for a different flavor profile. Or even go a totally different direction and swap the seasonings and sauce altogether, for something like a sweet Thai chili sauce, salsa, or another preferred sauce.
• Spice it up. Add a pinch of cayenne or chili powder if you like heat.
• Low and slow vs. quick. Cook on low for the most tender, fall-apart texture, or high if you’re short on time.

Make it a Meal

• Classic BBQ sandwiches – Pile the pulled pork onto buns with coleslaw for crunch.
• Over rice or quinoa – Spoon it over a grain bowl with extra sauce drizzled on top.
• Loaded sweet potatoes – Top a baked sweet potato with the pulled pork for a protein-packed dinner.
• BBQ salad – Serve over greens with corn, black beans, and avocado.
• Lettuce wraps – Keep it low-carb by wrapping it in butter lettuce instead of a bun.
• Meal prep bowls – Portion with a grain and veggie for grab-and-go lunches all week.
• Quesadillas – stuff inside a tortilla with some Monterey Jack cheese and caramelized onions and peppers
• Enchiladas – my husband LOVES my BBQ Pulled Pork Enchiladas!

Meal Prep: Storing & Reheating

• Refrigerator – Store leftovers in an airtight container for up to 3-4 days, per USDA guidance.
• Freezer – Freeze in a freezer-safe bag or container for up to 1 month for best quality.
• Reheating – Warm gently on the stovetop or in the microwave, adding a splash of extra BBQ sauce or broth to keep it from drying out.
• Meal prep tip – Portion into individual containers before refrigerating so grab-and-go lunches are ready to go all week.

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• Slow Cooker
• Meat Thermometer
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More Slow Cooker Recipes to Love

• Slow Cooker Salsa Chicken
• High Protein Lasagna Soup
• Buffalo Chicken Dip with Cottage Cheese
• 5-Ingredient Taco Soup
• Buffalo Chicken Chili

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