Slow Cooker BBQ Pulled Pork
All the smoky, sticky joy of pulled pork, built lean. We use pork tenderloin instead of fatty shoulder and a quick homemade barbecue sauce that skips the mountain of sugar. Five minutes of prep, then the slow cooker does everything. Pile it into bowls, wraps, or onto a bun.
Method
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Rub the pork tenderloin all over with the smoked paprika, garlic powder, onion powder, salt, and pepper. Sit it in the slow cooker and pour the stock around the edges.
💡 Tip: The stock around the edges is insurance against a slow cooker that runs hot and dries the meat. -
Cover and cook on low for 6 hours or high for 3 to 4, until the pork pulls apart easily with a fork.
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While it cooks, whisk together all the barbecue sauce ingredients with a splash of water until smooth.
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Shred the pork in the pot, drain off most of the cooking liquid, then pour over the barbecue sauce and toss to coat. Warm through for a few minutes and serve.
💡 Tip: Draining first stops the sauce turning watery so it clings to the pork properly.
Notes
Pork tenderloin is the move here. It is one of the leanest cuts and still shreds beautifully after a slow cook, unlike fattier shoulder.
Reserve most of the barbecue sauce for after shredding. Adding it all at the start dilutes it. Tossing it through at the end gives that thick, glossy finish.
Making your own sauce lets you control the sugar. Most bottled sauces are loaded with it.
Stores for 4 days in the fridge and freezes for 3 months. Great over rice, in a wrap, or on a bun with slaw.
Nutrition Information
| Calories | 222kcal |
| Total Fat | 5g |
| Total Carbohydrates | 10g |
| Protein | 32g |
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Frequently Asked Questions
Why tenderloin instead of pork shoulder?
Shoulder is delicious but fatty. Tenderloin is one of the leanest cuts of pork and still shreds beautifully after a slow cook, which is what makes this version so high in protein and light on fat.
Can I use a bottled barbecue sauce?
Of course. Look for one with low or no added sugar to keep it macro-friendly. Making your own just gives you full control.
What should I serve it with?
It is brilliant over rice with slaw, piled into a wrap or bun, on a baked potato, or over a bowl of greens for a lower-carb option.
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