Are you ready for the most flavorful, restaurant-quality crock pot bbq pork? Y’all, this recipe is unreal!!! AND easy!
Many people put pork in the crock pot plain, then shred it and add bbq sauce. Is there anything wrong with that? Absolutely not. Is it the best method? Not quite. See, when you follow the aforementioned method, the meat relies solely on being slathered in bbq sauce for flavor. On its own, pork tenderloin is pretty bland. Still delicious, don’t get me wrong, but it definitely needs a little something extra. That missing piece to the puzzle is a mixture of spices creating a dry rub! Here’s what they look like BEFORE being placed in the crock pot:
Now, this can be done up to 24 hours ahead of time and refrigerated; however, if you forget or don’t have time to put the meat in the fridge overnight, you can simply coat the pork in the spices right before placing them in the crock pot. I have made this both ways and both were equally successful and delicious. It seriously only takes a few minutes to take the extra step of mixing the dry rub together, but it makes a world of a difference in the finished product. By using a dry rub, you infuse the flavors into the meat, which means the meat has great flavor on its own. In turn, you’ll find you won’t need to use as much bbq sauce.
I use pork tenderloin for this recipe. Pork tenderloin is very lean and is a healthier choice than pork shoulder, but you could certainly use that if you prefer. We personally love the pork tenderloin! If you use 2 pork tenderloins as pictured above, you will have a lot of bbq! If you have a smaller family, you can actually freeze it in ziplock bags after you shred the meat for future use. Alternatively, you could just use one tenderloin!
Remember when I posted how to perfectly shred chicken using a Kitchen Aid mixer? I use that same trick with pork! It turns out perfect every time and is so much easier than using 2 forks. See?
From here, place the pork on a plate (or bun) and drizzle with your favorite bbq sauce! One of my college roommates sent me a bottle of sauce from our favorite local restaurant where we went to college, so that’s what I used! Yum.
Amazing Crock Pot BBQ Pork (Tenderloin!)
- 2 pork tenderloins, washed, trimmed of any visible fat, and dried
- 1/4 cup water
- Cooking spray
For the dry rub:
- 1 tablespoon ground black pepper
- 1-2 teaspoons cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons brown sugar
- 1 tablespoon dried oregano
- 4 tablespoons paprika
- 2 tablespoons table salt
- 1 tablespoon granulated sugar
1. In a small bowl, combine all the dry rub ingredients. Evenly coat the pork tenderloins with the dry rub. Cover with plastic wrap and place in the refrigerator overnight, or up to 3 days. (You can also skip this altogether and place them directly into the crock pot to cook!)
2. Spray crock pot with cooking spray and add the pork tenderloins. Add 1/4 cup water and place the crock pot on low for about 6-7 hours, or until pork is tender.
3. Remove pork from crock pot and shred (using my kitchenaid mixer method or with two forks). Serve with preferred bbq sauce and enjoy!
Servings vary depending on the size of your pork tenderloins.
Nutritional information for 4 oz pork: Calories: 163 Fat: 4g Carbs: 0g Protein: 29.3g WW PointsPlus: 4
Recipe adapted from: http://www.beantownbaker.com/2009/03/crockpot-pulled-pork.html