Couldn't Be Easier BBQ Pork Tenderloin (Crock Pot)

"This is an incredibly easy Crock-Pot recipe that's loaded with flavor. Super tender and moist. Perfect for those days you don't want to mess with dinner."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by alenafoodphoto photo by alenafoodphoto
photo by limeandspoontt photo by limeandspoontt
photo by Baby Kato photo by Baby Kato
photo by alenafoodphoto photo by alenafoodphoto
Ready In:
6hrs 5mins
Ingredients:
6
Serves:
4
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ingredients

  • 3 lbs pork tenderloin
  • 8 ounces of your favorite barbecue sauce (I prefer 'Sweet Baby Ray's Honey BBQ Sauce)
  • 1 small onion (minced)
  • 2 -3 garlic cloves (minced)
  • 2 dashes hot sauce (optional for less sweetness)
  • salt and pepper
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directions

  • Salt and pepper pork loin and place in crock pot.
  • Add garlic and onion.
  • Pour BBQ sauce over meat.
  • Add hot sauce and stir to evenly distribute.
  • Cook on LOW for 6-7 hours.

Questions & Replies

  1. Ingredients list pork TENDERLOIN. Directions say pork LOIN. There's a big difference in cooking these different cuts. Can't see cooking an expensive cut like tenderloin in a crock pot recipe for 6-7 hours! I think this recipe is for pork loin. Need clarification for this recipe. I often run into recipes where tenderloin and loin are use interchangeably which is frustrating. One should know the proper cut of meat to use in a recipe.
     
  2. Is this a pork tenderloin or a pork loin recipe? (they are totally different types of meat)
     
  3. Need an answer fast! I’ve made this many times over a few years, but only with one tenderloin (I never shred it). I’m making it now, but with 2. Do I need to increase the cooking time? I have a good-sized crock pot, so they’re not squooshed, if that makes a difference. I’ve added extra onions and garlic, and a half-bottle more of BBQ sauce. HELP!!! - Nibor
     
  4. Was thinking exactly the same thing about which cut of pork to use, loin or tenderloin - changes everything. Price aside, I love both cuts and primarily use the tenderloin, so I'd hate to waste a whole meal when I could cook it another way. Like the recipe, so I may try it and tweak it, but I usually do a recipe as written the first time, before messing with it...
     
  5. Hello, But shouldn't BBQ sauce be added near the end of the cook or even after the cooking? I noticed when smoking, bbq'ing, and even in over if i add BBQ sauce when starting to cook it hardens, and burns the outside of the meat. I like to add BBQ sauce at the end or near the cooking end, say about 10 minutes before I take it out. So after 6 hours of cooking in slow cooker BBQ sauce doesn't get burnt? I rarely use my slow cooker.
     
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Reviews

  1. This is a easy, no-brainer recipe. I throw this into the crock pot before work and come home to delicious goodness. One thing I would like to note is that my crock pot produces a great amount of liquid during cooking. I have found it best to put in a small amount (1/4-1/2) of BBQ sauce for the majority of cooking time , drain the liquid (my crockpot gets SOOOO watery!), and then add the rest of the sauce during the last half hour or so after I have shredded the meat.
     
  2. Wonderful, easy and very tasty. The one hint I'd like to add is after around 6 hours, when the pork is tender, take out the gravy and remove the fat from the top. Then return the de-fatted gravy to the crock pot and shred the pork.
     
  3. It's true, this is a no brainer recipe. I'm not a big fan of BBQ sauce but I got many compliments and it was super easy. The BBQ sauce is undetectable unless you add more to final product. Meat pulled apart easily and very tender.
     
  4. All the reviews here are old so I thought I would add mine... Super easy. I did a season rub on the loin, using cayenne pepper instead of hot sauce, and simply covered the meat (not filled the pot-poured 6-8 oz) with BBQ sauce. I started on high for 20 minutes then switched to low... served with fries & cauliflower. They ate it all up!! No-Brainer! For sure!!
     
  5. I cooked a 3 pound pork loin and it just ended up being so tender and just shredded to pieces with two forks. Only reason I didn't give this 5 stars is I thought it was lacking some spices. A nice rub on the loin I think would of really put this over the edge for us.
     
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Tweaks

  1. I browned off my pork tenderloin first with salt and pepper as well as added a little smoked paprika for extra flavor!
     
  2. This recipe should use pork shoulder instead and should be 8 hours absolute minimum simmer.
     
  3. I did skip the hot sauce
     
  4. The only thing I changed was omitted the onion by I was out didn’t miss it ??.
     
  5. The one hint I'd like to add is after around 6 hours, when the pork is tender, take out the gravy and remove the fat from the top. Then return the de-fatted gravy to the crock pot and shred the pork. I also added carrots and mushrooms to the onions and garlic.
     

RECIPE SUBMITTED BY

Hi there. I'm a 26 year old new Mommy. I have a wonderful son (born 6-3-2008), a 6 year old step daughter and amazing man in my life. I work full time plus some so I am constantly looking for quick and easy dishes that don't compromise on flavor. I try to eat healthy most of the time but I think everyone needs a treat now and then. I'm hoping to get some of my own recipes posted on here but I tend to just throw things together and not measure. I actually started keeping a notepad and pen in the kitchen so I can jot things down as I make them. LOL, I'll let you know what happens. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
 
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