Easy Slow Cooker Pulled Pork is 3 ingredients and uses pork tenderloin for a lighter version. It's juicy, flavorful and great for sandwiches or sliders!
Pulled pork is an Eastern North Carolina specialty, where my mom is from.
When we would visit my grandmother over by the coast, we’d always pick up some roadside barbecue. And in that area of the state, it always means pulled pork and usually a vinegar-based sauce.
It’s simple, it’s scrumptious, it’s decidedly Southern. And the N.C. version is cooked so long it falls off the bone.
We shred it and serve it on hamburger buns. It just feels like home to me.
The real-deal guys and gals in the pit go slow and low for hours upon hours - often cooking the pork overnight.
You and me, we gotta find another way in our kitchens.
Enter slow cooker pulled pork. And I gotta say, this 3-ingredient homemade version holds up!
It’s amazing how simple and how hands-off this meal is, yet how delicious and tender and juicy and flavorful the pork comes out.
I do use BBQ sauce here - which would be frowned upon in the Eastern part of the state - because it brings a ton of flavor and extra moisture to the pork after it’s cooked and so completely tender.
And the pork in this recipe? It’s pork tenderloin.
It’s light, it’s lean, it’s not full of fatty spots that are gonna get in the way of loving on your pulled pork sandwich.
Plus, it won't leave you with a lead ball in your stomach when you’ve finished your meal. And gone back for seconds. And maybe sneaked an extra forkful while you clean dishes.
The other sneaky thing about this dish is the secret ingredient: root beer.
Now, soda may not be the healthiest option - and it’s certainly a departure from what you normally see here on this blog - but I gotta say, I don’t even feel bad about it.
It just works and I go with it.
I tend to be a little more forgiving with traditional dishes that have been passed down. Don’t mess too much with a good thing, right?
OK, let's get cooking.
Now, I've got a few notes and tips coming up for you on how to make slow cooker pulled pork.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
(Oh, and you can also check out Instant Pot pulled pork.)
Recipe Notes:
- Pork: This recipe calls for about 2.5 lbs. of pork tenderloin. For me, that's both of the long pork tenderloin pieces in the package that my store sells.
- Root beer: I use a 20 oz bottle of Dr. Pepper for this recipe. I promise it doesn't impart any root beer flavor into the meat, it just adds flavor and juicyness.
- BBQ sauce: Choose your favorite bottled BBQ sauce at the store or use a homemade sauce. You could even try this recipe with a flavored BBQ if you'd like.
- Cook time: I recommend cooking this on low in the crock pot. Many recipes you can halve the time and cook them on high, but I feel like the longer, slower cook time is really better for this particular pork recipe.
- Warm: After the pork is cooked, shredded and added back to the slow cooker and mixed with the BBQ sauce, you can leave it on warm for a little while.
You can serve this pulled pork as a sandwich for dinner - one of our favorites - or you can pile it onto little sliders for finger foods at a party.
That's a great option for some game day eats! They are such a hit!
Be sure to make some of my most favorite no-mayo coleslaw to go with this, either piled on top or as a side.
It’s vinegar-based and the perfect tangy-sweet accompaniment to this pork. Plus, it’s the traditional Eastern North Carolina way to go.
Also, leftovers keep great!
Leftover pulled pork, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Enjoy it cold or reheat some in the microwave before serving.
Feel free to add a splash of water or broth or BBQ sauce when reheating so the pork doesn't dry out.
You can also freeze the leftovers. Place in a freezer safe container (such as a ziptop bag) - that’s labelled - and freeze for up to 6 months. Defrost overnight in the fridge.
Leftovers can also be used for things like nachos, grain bowls, pizza, enchiladas and more. So much yum.
Welcome to the South, y’all! I think you’re gonna love it.
Enjoy!
XO,
Kathryn
Slow Cooker Pulled Pork
Ingredients
- 2 ½ pounds pork tenderloin, trimmed and silver skin removed
- 1 (20-ounce) bottle Dr. Pepper soda (or other root beer)
- 18 oz. bottle BBQ sauce (or 2 heaping cups homemade)
Instructions
- Place pork tenderloin in slow cooker. Pour soda over the pork.
- Cover and cook on low for 6 hours, until cooked through and very tender.
- Drain well. Remove and shred the pork, then return to the slow cooker. Stir in the BBQ sauce until all of the pork is well coated.
- Serve immediately or let it sit on warm until ready to serve.
Lucy @ Bake Play Smile
Yum!! My hubby made slow cooked pork last week and it was AMAZING!!!! Cant wait to try your recipe! xx
Kathryn
Oh you will love it then! Slow cooked pork is fantastic and this recipe makes it so easy. (Plus it's a lighter than most since it uses the pork tenderloin!) Have a great weekend! XO
Alli @ Tornadough Alli
This looks so good! I just made a pork tenderloin in my crockpot the other day! This recipe looks amazing, I will have to try this for next time for sure! I would love for your to come link up at tonight's Throw Back Thursday link party!
Kathryn
Thanks Alli! It's such a simple recipe but turns out so very flavorful! I missed last night, but will definitely bookmark you and come party next week 🙂 Have a great weekend!
Patricia Cooke
Here planning 'back to school ' weeknight dinners...... this is DEFINITELY going on my list!
Kathryn
Good for you - planning is key for me too! Hope you all love this one - it's so easy to make and full of flavor!!
Ruveen
Do you get rid of all the accumulated liquid in the crock pot when the pork is done before adding the BBQ sauce? Thank you!
Kathryn
Hi Ruveen! No, I don't drain the liquid. I find that once I shred the pork, return it to the crock pot and get it stirred in, there isn't much extra liquid left (the shredded pork reabsorbs it, which helps keep the pork so flavorful). If you're worried you might have too much, feel free to take some out and save it to the side. Then you can add it back in if needed to help keep everything moist. Hope that helps!
Allison
I have a pressure cooker that subs as a slow cooker when needed. Do I need to adjust the time that it slow cooks because there is no high or low button?
And I am only using one tenderloin, should I adjust the time as well?
Kathryn Doherty
Hi Allison! So, I actually have an Instant Pot version of this recipe if you want to check it out: https://www.familyfoodonthetable.com/instant-pot-pulled-pork/ The caveat though is that I think if you're using a pork tenderloin, it's really better slow cooked since it's not as fatty. (I recommend a boneless pork loin or pork shoulder for the pressure cooker version.) I don't know what pressure cooker you have or how the translations work, but you might be able to look in your manual or Google it to see if it's high or low or somewhere in the middle on the slow cooker setting. Feel free to drop your model here and I can try to do some poking around to help you adjust this recipe. 😊
Allison
Hi Kathryn! I actually cooked it for half the time and it turned out fine, although I forgot to cut the root beer amount in half. It wasn't a big deal though, I just poured the extra liquid out. I will add a note, because I am a vinegar loving bbq gal, I wish I didn't add the bbq sauce to after it was cooked (it in addition to cooking in the root beer). I don't love sweet and saucy bbq, but if you do....this is a winner! It didn't help that my hubby bought a rich bourbon bbq sauce either! Again, if you like sweet bbq, you'll love it! If you like more vinegar style, you will probably want to make some adjustments 🙂
I am going to make the honey garlic chicken tonight in my pressure cooker converted to slow cooker. I will post my pressure cooker info on that recipe so we can see how it works out!
Kathryn Doherty
I'm so glad it turned out well! Also, yum on the bourbon BBQ sauce - that's totally up my alley! But I appreciate your notes on adjusting if you want a more vinegar-style sauce. 😊