Slow Cooker Pulled Pork Tenderloin in Blackberry BBQ Sauce

Slow cooker pulled pork tenderloin in blackberry bbq sauce is full of flavor and fall-apart tender. It's simple to make and equally perfect for weeknight dinners and entertaining.

Barbecue pulled pork tenderloin is comfort food at its best: packed with flavor from tangy BBQ sauce but without any work! Just dump everything into a slow cooker and let the flavors blend.

It has a backyard barbecue vibe, which is why it's a popular choice for family gatherings. You'll have plenty of time to make fantastic sides and desserts and decorate while it cooks!

You'll love this recipe because:

• It takes minutes to prepare.
• You control the type and amount of sweetener added to the Blackberry BBQ Sauce. (And use can use your favorite bottled sauce instead.)
• It's perfect for parties. Double up on the recipe and serve it straight out of the crock.
• There are many ways to enjoy it, from sandwiches and nachos to topping a baked potato.
• The leftovers taste great! It reheats and freezes well.
• It can be made low-carb and served on keto-friendly buns.

Jump to:

• Ingredients
• Can you cook pork tenderloin in a crock-pot?
• Directions with Pictures
• Blackberry Jam BBQ Sauce
• Variations
• Make it a Meal
• Storage, Reheating, Make-Ahead
• More Easy Slow Cooker Recipes
• 📋 Recipe

Ingredients

Here's what you need:

Notes on Blackberry Preserves

The star ingredient in the barbecue sauce is blackberry preserves or blackberry jam. Both are readily available in seedless versions, so annoying seeds don't get stuck in your teeth.

Preserves are a little chunkier and contain larger pieces of fruit. The fruit is more thoroughly crushed in jams.

Short-cut

Use your favorite store-bought barbecue sauce! The cooking instructions are the same.

Directions with Pictures

Here's how to make pulled pork tenderloin in a slow cooker:

1. Place pork and sliced onions into the slow cooker.
2. Combine barbecue sauce ingredients in a small bowl and stir until well combined. Remove about ⅓ cup of sauce and store in a sealed container until serving time.
3. Pour blackberry barbecue sauce over the top. Cook on low for 5-6 or high for 3-4 hours. The exact time will vary depending upon the appliance and how crowded it is.
4. Use two forks to shred the pork.

IMPORTANT: The sauce that is reserved and will be drizzled on the pork at serving time should never touch raw pork.

Variations

• Make it low-carb - Use low-sugar or no-sugar ketchup, blackberry preserves, and sugar.
• Try a different flavor of preserves, such as blueberry, strawberry, or peach. Use this blueberry compote recipe to make your own flavoring.

Make it a Meal

Here's a simple, healthy menu plan where Pulled Pork Tenderloin with Blackberry BBQ Sauce is the star:

• Buns. Toast the bread, so it doesn't get soggy.
• Cole Slaw. It doesn't need to be fancy since the pork has so much flavor. Some people enjoy this on top of the pork in the sandwich.
  • Alternative: Green salad is particularly nice if you're going bunless.
• Corn on the Cob. Cook corn in the husk in minutes! This side dish gives the feel of a BBQ without much effort.
• Assorted Fruit. Watermelon, fruit salad, or showcase your favorite seasonal fruit!

Are you having a party? Keep shredded pork warmed in the slow cooker and let everyone serve themselves with tongs.

Storage, Reheating, Make-Ahead

• Refrigerator - Store leftovers in an air-tight container in the refrigerator for about 3 days.
• Freezer - Store leftovers in a plastic bag, with excess air removed, in the freezer for up to 2 months.
• Reheat - Warm leftovers in the microwave or on the stovetop.
• Make-Ahead Sauce - Mix the sauce up ahead of time and store it in the refrigerator for about a week.
• Freezer Meal - Add the raw ingredients to a freezer-safe plastic bag. Seal the bag tightly, remove excess air, and store it in the freezer for up to 3 months. Defrost in the refrigerator overnight and cook as you usually would.

More Easy Slow Cooker Recipes

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📋 Recipe

This recipe was originally published on 1/16/14 and has been updated to improve the reader experience.