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.
Start with a pork tenderloin. Trim off extra fat and the silver-skin. Cut into 5-6 about equal chunks.
Mix 2 teaspoon brown sugar, 2 teaspoon chili powder, 1 teaspoon kosher salt, 1/4 teaspoon each pepper, onion powder, and garlic powder. Mix well.
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.
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.
Shred the meat and mix back into the liquid in the crock pot. Let it cook another 15-20 minutes on high and you are good to go.
Be sure you use pork tenderloin and not pork loin for this recipe.
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.
Bad liquid smoke is worse than no liquid smoke. Use Wright's or skip this ingredient.
Try to keep the pork in a single layer to help faster, more even cooking.
This fits nicely in a 3-4 quart crock pot. I suggest a large crock pot for a double batch.
Add the BBQ sauce you like at serving but do not store or reheat the shredded pork in sauce. It will affect the texture.
Good in the refrigerator for 3-4 days and frozen for 3-4 days.
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