Pulled pork tenderloin is coated with a bold coffee and rosemary rub, then slow-cooked in a crock pot until tender. It shines served in a toasted sandwich, stuffed into a roasted sweet potato, or spooned over rice. Because pork tenderloin is as lean as a skinless chicken breast, this pulled pork variation is a lighter, flavorful option that’s easy to prepare — just a few minutes of hands-on work in the morning and the slow cooker does the rest.
If you’ve followed this blog for a while, you probably already know my affection for Crock Pots — I’ve collected many over the years and use them constantly. The slow cooker is one of my favorite kitchen tools for several reasons:
- Preparation is simple: most recipes are ready to go with minimal chopping and seasoning. Toss the ingredients in and let the cooker do the work.
- Slow cooking extracts deep, developed flavors from simple ingredients, yielding rich, comforting results.
- It fills the house with an inviting aroma as the day progresses.
- Best of all, dinner is ready and waiting when you are — no last-minute scrambling.
Pork tenderloin is a wonderful cut for slow cooking because, while it’s lean, it becomes incredibly tender when cooked low and slow and then shredded. In these recipes I use a coffee-rosemary rub that adds savory depth and a touch of complexity to the meat. Once the tenderloin is shredded, it’s versatile: use it in tacos, sliders, nachos, stuffed sweet potatoes, or simply piled on a bun with your favorite toppings.
Instructions
For the full recipe ingredients and a clear step-by-step method, refer to the recipe card below. The process is straightforward and reliable.
- Coat the tenderloin. Rub the pork tenderloin all over with the coffee-and-rosemary rub so the flavor clings to the meat.
- Arrange in the slow cooker. Place the seasoned tenderloin in the slow cooker. In a medium bowl, whisk together chicken broth, balsamic vinegar, honey and crushed garlic, then pour the mixture over the pork.
- Slow-cook until tender. Cook on low for 6–8 hours or on high for about 4 hours, until the pork pulls apart easily.
- Shred and serve. Use two forks or meat claws to shred the pork right in the cooker, mixing it with the cooking juices for moist, flavorful pulled pork.
Ways to serve the pork tenderloin
This pulled pork is wonderfully adaptable. Here are two favorite serving ideas that highlight its flavor and texture.
Stuffed into roasted sweet potatoes
About an hour before serving, preheat the oven to 350°F (175°C). Place four medium sweet potatoes on a foil-lined baking sheet and roast for about 45 minutes, or until soft when pressed. Allow the potatoes to cool 10–15 minutes, then slice them open and fill with warm pulled pork. Finish with a sprinkle of diced green onions for freshness.
On toasted sandwich buns
For a classic sandwich, toast hamburger buns in a skillet or under the broiler, then pile on the pulled pork. Add your preferred condiments — barbecue sauce, pickles, coleslaw, or sliced red onion — for texture and brightness.
The difference between pork loin and pork tenderloin
Although their names are similar, pork loin and pork tenderloin are distinct cuts and should not be used interchangeably. Pork loin is larger, thicker and contains more fat; a typical roast can weigh several pounds. Pork tenderloin is a long, narrow, very lean cut, usually about a pound, prized for its tenderness.
Because tenderloin has less fat, it relies on seasonings and sauces to deliver bold flavor. That’s where a flavorful rub — like the coffee-rosemary blend used here — makes a big difference, concentrating savory, aromatic notes that stand up to slow cooking without adding excess fat.
More pork tenderloin ideas
Pork tenderloin is remarkably versatile. After shredding, it works well in tacos, nachos, skewers, teriyaki bowls, sliders, salads or simply alongside roasted vegetables. Adding this lean protein to your weekly meal plan gives you plenty of flavorful, easy dinner options.
- Use the shredded pork in tacos with fresh salsa and avocado.
- Top nachos with pulled pork, melted cheese and jalapeños for a game-day treat.
- Skewer cubes of pork tenderloin for quick grilled kebabs when you want a faster cook method.
Slow Cooker Pulled Pork Tenderloin
4
pulled pork stuffed sweet potatoes
10 minutes
4 hours (high) or 6–8 hours (low)
4 hours 10 minutes (approx.)
Whitney Bond
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons coffee rub (use your preferred rub recipe)
- 1/3 cup chicken broth
- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 2 garlic cloves, crushed
- 4 medium sweet potatoes
Instructions
- Rub the pork tenderloin all over with the coffee rub so it is evenly coated.
- Place the seasoned tenderloin in the slow cooker.
- In a medium bowl, whisk together the chicken broth, balsamic vinegar, honey and crushed garlic.
- Pour the liquid mixture over the pork in the slow cooker.
- Cook on low for 6–8 hours, or on high for about 4 hours, until the pork pulls apart easily.
- About an hour before you plan to serve, roast the sweet potatoes at 350°F for about 45 minutes, until they are soft to the touch. Remove and let cool 10–15 minutes.
- While the potatoes cool, shred the pork in the slow cooker using two forks or meat claws and mix it with the cooking juices.
- Slice the potatoes open and fill with the pulled pork. Top with diced green onions if desired and serve warm.
Notes
- If you prefer, serve the pulled pork on toasted hamburger buns instead of stuffing sweet potatoes.