• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » BBQ Recipes

    Easy Crock Pot Shredded Pork Tenderloin

    Jul 13, 2014 · Modified: Sep 10, 2021 by Dan Mikesell AKA DrDan · 44 Comments

    Recipe Table of Contents    
    3.51 from 305 votes

    Think of it as a smaller size crock pot version of pulled pork. Moist and tender, this shredded BBQ pork tenderloin is seasoned with a few spices and only takes a few hours in a crock pot. Super easy for even a beginner with these step-by-step photo instructions.

    Shredded pork tenderloin on bun

    Jump To:
    • 🐖Pork Tenderloin
    • ♨️Crock Pot
    • ✔️Tips
    • 📖Crock Pot BBQ Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    You will love this pulled pork for some great BBQ sandwiches. With most cuts of pork, you will end up with too much for most smaller households.

    A lot of time, I just experiment with food, kind of like a chemistry lab but without the risk of explosion. But mostly, it will be recipes like this that are simple and logical.

    My plan was to trim the pork tenderloin, cut it into chunks about 1-inch thick, spiced it, and then cooked it "dry." Shred and add it back into the liquid that came out during cooking.

    So my logic for this was:

    1. A crock pot on high gets 200 plus degrees much faster than on low.
    2. Pork tenderloin is lean so low and slow is not needed. If you "overcook it" a bit in a moist environment it will shred easily.
    3. The amount of moisture in the tenderloin (usually a moist meat) would be about the right about to moisturizer it at the end of cooking.

    It works great.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    A nice strong 4.

    🐖Pork Tenderloin

    A Pork Loin is NOT a pork tenderloin! The tenderloin refers to the psoas muscle along the lower back. It is chicken tenders in the chicken or beef tenderloin (filet mignon) in cattle.

    The psoas muscle is generally the most tender cut since it is not used for movement.

    location of pork tenderloin and pork loin - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

    Over the years on this blog, many commenters seem to get pork loin and tenderloin confused. It is obvious when they have a “4-pound pork tenderloin”. Please don't be that person.

    A pork loin is much bigger and thicker than the 1 ½ pound tenderloin. They do not cook the same, and the problems most people are having seem to be the wrong cut of pork. If you have a loin, then please see https://www.101cookingfortwo.com/crock-pot-pulled-pork-loin/

    ♨️Crock Pot

    The thickness of a mass of pork will affect the cooking time. You do not want to be piling the chunks on top of other chunks. Or if you do, cooking time will be longer. So try to keep it to a single layer to help the cooking time and even out the cooking.

    So, the rule of thumb that a crock pot should be about 50% full doesn't apply here. If you produce a thick area of pork tenderloin in the crock pot, it will take longer to cook.

    This works fine in a smaller crock pot. Bigger is OK.

    If you do a double recipe, use a large crock pot.

    ✔️Tips

    Spicing

    The spicing is very nice for a BBQ pork sandwich. Feel free to change up the spice to your taste but be careful with salt. Remember the spicing in your sauce with any changes.

    Storage

    This is stores well refrigerated for 3-4 days. It will freeze well for 3-4 months.

    Sauce

    Use the sauce you love. I like Gates of Kansas City. I also frequently use my homemade Memphis BBQ Sauce.

    Do not add sauce until just before serving. The acid in the sauce will destroy the texture of the meat. So do not reheat or store shredded pork in sauce.

    Trouble Shooting

    Like all recipes, there are some variables. Here it would be the meat and the crock pot.

    First, let's address the meat. If the pork has been frozen, it may not contain as much moisture as a fresh tenderloin. Then add a bit of chicken broth at the start.

    If the meat is cut thicker, not cut up at all, or piled up. You have a thicker mass to cook, and it will take longer. You need to cook until you can shred the pork with forks easily.

    The second variable is the crock pot. This is the biggest issue.

    A modern, properly working crock pot should not go over the boiling point (212°). The difference between high and low will be how fast it gets there.

    Older crock pots may have been produced without a thermostat, or the thermostat may not be working well. Then the temperature of the crock pot may go much higher.

    📖Crock Pot BBQ Recipes

    Crock Pot BBQ Chicken

    Crock Pot Pulled Pork from Butt the Right Way

    Crock Pot Pulled Pork Loin

    Crock Pot Baby Back Ribs

    This recipe is listed in these categories. See them for more similar recipes.

    BBQ Recipes, Crock Pot Recipes, Pork Recipes, Pork Tenderloin Recipes, Small Crock Pots Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    pork tenderloin with seasoning

    Start with a pork tenderloin. Trim off extra fat and the silver skin.

    trimmed pork tenderloin on black board

    Cut into 5-6 about equal chunks.

    mixing seasonings in small glass bowl

    Mix 2 teaspoon brown sugar, 2 teaspoon chili powder, 1 teaspoon kosher salt, ¼ teaspoon each pepper, onion powder, and garlic powder. Mix well.

    adding the mixed seasoning to a white bowl with chunks os pork tenderloin

    Add the spices to the tenderloin in a bowl and stir well to coat. You can add 1 teaspoon of liquid smoke if you want at this point.

    pork tenderloin chunks in crock pot

    Place the meat in the bottom of a small crock pot. Cook on high for 2-3 hours. Check the pork at 2 hours to see if it will shred easily. You may need to cook up to 1 hour longer.

    shredding the cooked pork tenderloin in the crock pot

    Shred the meat and mix it back into the liquid in the crock pot. Let it cook another 15-20 minutes on high, and you are good to go.

    shredded pork in tongs
    graphic Subscribe to 101 Cooking for Two

    📝Recipe

    Shredded pork tenderloin on bun

    Easy Crock Pot Shredded Pork Tenderloin

    From Dan Mikesell AKA DrDan
    Think of it as a smaller size crock pot version of pulled pork. Moist and tender, this shredded BBQ pork tenderloin is seasoned with a few spices and only takes a few hours in a crock pot. Super easy for even a beginner with these step-by-step photo instructions.
    Tap to leave a Rating
    3.51 from 305 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 2 hours 20 minutes
    Total Time: 2 hours 25 minutes
    Servings #/Adjust if desired 6

    Ingredients

    US Customary - Convert to Metric
    • 1 ½ pound pork tenderloin - one whole
    • 2 teaspoons brown sugar
    • 2 teaspoons chili powder
    • 1 teaspoon kosher salt
    • ¼ teaspoon pepper
    • ¼ teaspoon onion powder
    • ¼ teaspoon garlic powder
    • 1 teaspoon Liquid Smoke - Wrights preferred - optional
    Prevent your screen from going dark

    Instructions

    • Start with a pork tenderloin. Trim off extra fat and the silver skin. Cut into 5-6 about equal chunks.
      trimmed pork tenderloin on black board
    • Mix 2 teaspoon brown sugar, 2 teaspoon chili powder, 1 teaspoon kosher salt, ¼ teaspoon each pepper, onion powder, and garlic powder. Mix well.
      mixing seasonings in small glass bowl
    • Add the spices to the tenderloin in a bowl and stir well to coat. You can add 1 teaspoon of liquid smoke if you want at this point.
      adding the mixed seasoning to a white bowl with chunks os pork tenderloin
    • Place the meat in the bottom of a small crock pot. Single layer if possible. Cook on high for 2-3 hours. Check the pork at 2 hours to see if it will shred easily. You may need to cook up to 1 hour longer.
      pork tenderloin chunks in crock pot
    • Shred the meat and mix it back into the liquid in the crock pot. Let it cook another 15-20 minutes on high and you are good to go.
      shredding the cooked pork tenderloin in the crock pot
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips

    1. Be sure you use pork tenderloin and not pork loin for this recipe.
    2. You don’t have to cut the pork tenderloin into chunks but it will take longer to cook and you will end up with very long stands of pork after shredding.
    3. Bad liquid smoke is worse than no liquid smoke. Use Wright's or skip this ingredient.
    4. Try to keep the pork in a single layer to help faster, more even cooking.
    5. This fits nicely in a 3-4 quart crock pot. I suggest a large crock pot for a double batch.
    6. Add the BBQ sauce you like at serving but do not store or reheat the shredded pork in sauce. It will affect the texture.
    7. Good in the refrigerator for 3-4 days and frozen for 3-4 days.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Easy Crock Pot Shredded Pork Tenderloin
    Amount Per Serving
    Calories 131 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g5%
    Cholesterol 74mg25%
    Sodium 461mg19%
    Potassium 465mg13%
    Carbohydrates 2g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 24g48%
    Vitamin A 198IU4%
    Calcium 8mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editors Note: Originally Published July 13, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Lilly and Molly with dog toys
    Full Speed Puppies at 6 ½ months

    More BBQ Recipes

    • Extra Crispy Oven Baked Chicken Wings
    • Easiest Oven Baked BBQ Beef Brisket
    • BBQ Dry Rub for Ribs, Brisket, or Pulled Pork
    • BBQ Shredded Pork Loin for Pulled Pork in the Oven

    Reader Interactions

    Comments

      Leave a Comment (Policy Link in Footer) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lisa

      April 09, 2022 at 9:00 am

      If I am using a frozen tenderloin, other than obviously not being able to cut the meat into chunks, how would that change the process/cooking time?

      Reply
      • Dan Mikesell AKA DrDan

        April 09, 2022 at 9:12 am

        Hi Lisa,
        Welcome to the blog.

        Not a good idea. There are two potential issues. Frozen meat can literally break the ceramic inserts commonly used in crock pots due to temperature differential and expansion between the heating element and frozen meat. Not a common thing but obviously a dangerous situation.

        The second is food safety with the food staying outside of the safe temperature zone for too long.

        So, please thaw first. If you need to get it done, please follow the water thawing method discussed in this turkey recipe. A pork tenderloin should thaw quickly. https://www.101cookingfortwo.com/how-to-roast-a-turkey-breast-the-easy-way/

        Dan

    2. Merzi

      October 31, 2021 at 9:32 pm

      5 stars
      Hi Dan,
      Thanks for your recipe! I used you spices mostly as is…I used garlic salt for my salt, I didn’t cut up the tenderloin and cooked it on high for 6 hours….after shredding I mixed some of the pork with Stubb’s Original BBQ sauce and the rest as is…it was delicious! I think your recipe was great and will use this going forward!

      Reply
    3. Lyndsey Colvin

      March 09, 2021 at 8:46 am

      5 stars
      Really grateful for your method- it was extremely hard to find a crock-pot shredded pork tenderloin recipe for just *one* tenderloin. We are two people, and we don't want to be forced to cook for 6+.

      I was making this for a tropical/asian fusion taco concept, and it turned out wonderfully. I did type it up as a .txt to remember details and make notes of what I'd tweak. The tenderloin I've usually marinated 6-8 days, oven-roasted and sliced, but this was sooo much better. Since you don't appear to mind long posts, I'll copy-paste it below.

      DrDan NOTE: To the readers, please see my concerns in my reply about food safety and the length of this marinade before following that part of this otherwise wonderful looking recipe.

      For the marinade, I base it off of The Woks of Life's recipe, using brown sugar instead of honey and no food coloring. Sometimes more soy sauce. Taste it and make it to your liking. Then, I seriously put it in a freezer bag with the tenderloin and forget about it for a week or more. You end up with flavor throughout instead of just surface.
      https://thewoksoflife.com/chinese-bbq-pork-cha-siu/#wprm-recipe-container-25865

      -Fusion Pork Tacos for two-

      -1 tenderloin, 6-8 day marinated asian, cut into 4 chunks
      -2 mangos (one for with leftovers)
      -kimchi
      -shredded cabbage (I get a basic bag meant for coleslaw), could do carrot
      -cilantro, rinsed well, stems removed and discarded, and chopped
      -flour/corn taco tortillas
      -taco shells optional
      -1tbsp oil of your choice, used olive
      -red wine to deglaze
      -ah-so sauce
      -refried beans if making double-decker tacos

      Slow-cooker:
      about 2" chicken or beef broth

      1. Pan sear all sides of tenderloin chunks on medium-high until nicely brown. When each are done, place them in the slow-cooker.

      2. Turn heat on stove down, deglaze with a glug of red wine. Stir with a rubber spatula to dislodge brown bits. I added a swirl of ahso sauce to this and stirred to mix.

      3. Pour contents of pan into the slow-cooker, dodging the meat the best you can. Gently stir if you like, but do turn meat chunks to coat.

      4. Cover slow-cooker and set to High for 2-3 hours. I needed close to 3, but not all of the 3rd hour. Check after 2. If they don't shred with forks, put them back in for 30-40.

      5. Turn off slow-cooker. Remove pieces from slow-cooker liquid and shred with two forks. Once you're done, add it back to the liquid and stir. Cover.

      6. Peel/chop your mango into slices, chop your cilantro, and set up your bowls for serving. Warm plates if necessary in the microwave.

      7. The shredded meat has now soaked in the sauce, so you can use a slotted spoon to place it in a storable container to serve. Discard remaining liquid/sauce.

      8. Layer your tacos and eat: we did kimchi-meat-cabbage-mango-cilantro.

      Notes:
      -This was very hard to gauge for doneness via scent as it was very fragrant.
      -Heat tortillas however you prefer. Greg fried in peanut oil, I wrapped in wet paper towels and mic'd for 20 seconds. I did bake some leftover taco shells and double-deckered it with taco sauce. Would be better with refried beans as a taco glue.
      -A lime to slice and serve with would be nice, last little detail of an acid.

      Best!
      -Lyndsey

      Reply
      • Dan Mikesell AKA DrDan

        March 09, 2021 at 10:57 am

        Hi Lyndsey,

        Welcome to the blog and thanks so much for the note and recipe. It looks great. But I always have my doctor hat on and the length of the marinade bothers me.

        Generally, marinades are limit to 24 hours (not a safety thing but a meat texture thing). At 48 hours your start getting food safety concerns with potential bacterial growth even when properly refrigerated. And raw meat (pork tenderloin here) should probably be tossed at 5 days (a food safety thing). So please shorten that up some and I have added a suggestion to your comment to suggest to readers to see this.

        The marinade looks great and I agree that the food coloring is just odd to me too.

        Again, thanks for the note and thoughtful recipe. But please consider my safety concerns.

        Dan

    4. Kristin Wrobel

      April 25, 2020 at 2:44 pm

      I wanted to make pulled pork tacos and found your recipe to learn about how long to cook it in a crock pot. I cooked a 1.5lb tenderloin on high for 2.5 hours, but found it to be VERY hard to shred. I did more research online and read pork goes from raw to cooked to tender. I don’t believe 2.5 hours is the best time to create tender, easily shredded pork. Perhaps 4 hours? The pork tasted delicious though and was easy to bite into, but it created much larger chucks than desired. But perhaps that wasn’t a bad thing for tacos.

      Reply
    5. Cheryl

      March 10, 2020 at 9:11 am

      Hi,
      I make a recipe very similar to yours frequently; it’s actually my 20 year old sons favorite! He is home from college (for spring break) and I’m going to make it for him; but I am wondering if you could give me times for making this in the Instant Pot?🙏🏼 I thought I’d brown the tenderloins (sauté function) and then add my liquid, but I’m worried about how long to cook. Thanks so much, glad I found you, you’ve got some great recipes!

      Reply
      • Dan Mikesell AKA DrDan

        March 10, 2020 at 12:16 pm

        Hi Cheryl,

        Welcome to the blog.

        I'm not a big pressure cooker user and have not done this. But it should be in the same range as shredded chicken, so my guess is about 10 minutes under pressure. But again, I have not done this.

        Dan

      • Victoria Ashton

        April 18, 2020 at 1:02 pm

        Hello, I'm following this recipe (first time using a slow cooker) but I have a question - should you brown the meat first?
        Thanks!
        Victoria

      • Dan Mikesell AKA DrDan

        April 18, 2020 at 1:15 pm

        Hi Victoria,
        Browning is not needed.
        Dan

    6. Sandi

      January 21, 2020 at 6:35 pm

      5 stars
      I made this tonight and it was just as described. It's super easy and very tasty. The meat was tender with a nice flavor. Everyone loved it and it will be used again! Thank you!

      Reply
    7. Kayla Evans

      October 18, 2019 at 4:18 pm

      5 stars
      Im in the process of using this recipe and im wondering if i add water or chicken broth to my crock pot ir do i just put the tenderloin in and let it cook. I have already added my spices just curious about liquid?

      Reply
      • Dan Mikesell AKA DrDan

        October 18, 2019 at 4:24 pm

        Hi Kayla,
        Welcome to the blog.
        Some liquid will come out of the meat. No need to add any.
        Dan

    « Older Comments

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Baked Chicken Legs - Quick and Easy
    • Pan Seared Oven Roasted Filet Mignon
    • Oven Baked Chicken Thighs
    • Small Ribeye Roast
    • Pan Seared Oven Roasted Strip Steak
    • Pan Seared Oven Baked Chicken Breasts
    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan and the Blog
    • Business Questions
    • Comment Policy

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    Privacy Policy | Terms | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME