Slow Cooker Barbecue Pulled Pork

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I’m all about dinner being quick and easy. Slow Cooker Barbecue Pulled Pork is another one of those recipes that help me put dinner on the table on a busy night. Come home from work, make a quick side dish (or let’s be real – pull out some potato chips), and dinner is on the table.

My girls even like this one. So #winning. (Do people say that anymore?)

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The best parts about any slow cooker meal are my house smells amazing when I walk in the door from work and I have very little work to do to get supper on the table. (If you need a slow cooker, I highly recommend the one I have. Click here if you want to check it out.)

I like to make these zucchini chips as a side. Granted, these take a little bit of time, but I can concentrate on one dish instead of juggling the entire meal. Bonus – my husband loves these!

Here’s how you make the pulled pork:

Use a slow cooker liner. Clean up is infinitely easier. 

Pour the chicken broth in the slow cooker. Salt and pepper the pork tenderloin. I go easy on the salt since pork is naturally salty, but I do use a little bit.

Place the tenderloin in the slow cooker, and cover it with barbecue sauce. 

Set the slow cooker to low for about five hours, and let it go. 

When it’s done, use two forks and shred it. Sometimes I do this in the slow cooker, but I’m always afraid of ripping my liner, which completely defeats the purpose of using the liner. So usually, I pull out the tenderloin and shred it on a dinner plate or a small cutting board. 

Then put it back into the slow cooker and mix it into the remaining sauce. 

It’s ready! Serve it on a bun with with those zucchini chips (or just plain potato chips if that’s how your schedule is today), and enjoy a yummy meal if very little clean up to do afterwards. You are welcome!

Healthier tip on this meal: If you’re watching carbs, find a barbecue sauce with less sugar and don’t use a bun. Yum!