Pulled Pork Tenderloin Slow Cooker Recipe

Cold weather is coming, and that means it’s time to dust off the crock pot! This is my favorite Pulled Pork Tenderloin Slow Cooker Recipe because A) it’s simple B) it’s versatile and C) it tastes GOOD. If your family is like mine, they frown on leftovers. What is awesome about this dish is you can make 2 very different meals from the same meat. Knowing this, be sure to make enough because having leftovers is KEY.

The meat will shred easily at this point. For dinner #1, I remove the meat from the crock pot and take out the bones (if there are any) and any visible fat. To the “sauce” in the pot, I add a little corn starch to thicken it up, then throw the meat back in and shred it. Dinner #1 is the shredded meat, gravy, mashed potatoes/rice/egg noodles, a veggie, and dinner rolls.

For the leftovers – I remove the shredded meat from the gravy and store it in the fridge. Dinner #2 will be pulled pork sandwiches!!! Just add your favorite barbecue sauce to the meat and heat it in the microwave. Cooking the meat as we did for the first dinner will leave you with VERY moist and tender pork for the sandwiches. The flavors of the 2 meals are very different, and there shouldn’t be any complaints about eating “leftovers”.

Helpful tip – depending on how large the cut of pork is that you are using, you may want to add an additional can of beef broth, and increase the rest of the ingredients a bit. To make sure the meat cooks up moist and juicy, you want to make sure most of it stays covered in the sauce during the cooking. This is why I use ribs more often that a larger roast, because it’s easier to spread them out on the bottom and keep them covered in the sauce.

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