Pulled Pork *Reduced Fat* Slow Cooker Style!!!
I love pulled pork and I adore a good pulled pork sandwich. I also really like pulled pork on a variety of different items … like nachos or burritos or pizza or Mac and Cheese…. So, it’s probably safe to say it’s kinda a big deal to me! As such I have converted my whole family into a pulled pork loving crew too.
Slow Cooker Love
I also love my slow cooker. I have written sonnets about it. It has been with me for 16 years and only has one handle left. And the meals we have enjoyed and created from that humble little vessel could fill a book alone. However not all slow cookers are created equal. I have proved this repeatedly with multiple side by side tests on recipes with different slow cookers. My preference is the original (and actually very inexpensive) style that is round with deep, straight sides. Since, I have found this style cooks hotter and better than the oval or curved variety. FYI, If you’re not in love with your crockpot/slowcooker – this might be why. If you don’t love your slow cooker in general – we can still be friends (I guess).
Gallbladders Can Be Jerks
So, I have a love of pulled pork, but I can’t do really fatty things and traditional pulled pork can be really heavy and full of fat. It’s really dependent upon the cut of meat of course. Every once and while I can get away with that, but on a regular basis my gallbladder says no way. But since I need pulled pork in my life – I reworked a recipe that worked for me and my family and never looked back!
A New Recipe Is Born
Thus this recipe was born. I realized I could make pulled pork from frozen pork tenderloin(s) in my slow cooker. And it was amazing!! Pork tenderloins tend to be quite low in fat. Now whenever pork tenderloins go on sale (frozen or fresh), I like to stock up so that I always have a couple in the freezer for this meal.
I have made this recipe so many times over the years and we still come back to it again and again. Cold or warm weather. Yes, thats right I use my slow cooker in the summer. In fact using a slow cooker in the summer is terrific, because it doesn’t heat up the kitchen, allows you to prep when its cooler in the morning or the night before and you can come back from the pool or beach to a cooked meal. Win win. Of course this recipe works with other cuts of pork as well (like a more traditional shoulder cut or roast).
In Conclusion
Recap: I love pulled pork, I love slow cooker recipes and my gallbladder does not love me! So here is my recipe for pulled pork that I can’t live without.
- 1 lb Frozen Pork Tenderloin (or a boneless shoulder blade pork roast) - no need to defrost-
- 3/4 Cup Ketchup
- 1 Tbsp Brown Sugar
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Whorstshire Sauce
- 1 Tbsp Dijon Mustard
- 1 1/2 tsp Dried Oregano
- 1 1/2 tsp Dried Basil
- 1 tsp Ground Coriander
- 1/2 tsp Paprika
- 1/8 tsp Red Pepper Flakes
- 1 tsp Coarse Kosher Salt
- 1 tsp Freshly Ground Black Pepper
- optional: chili powder for more heat
- Turn slow cooker onto low.
- Place the tenderloin (or roast) in the slow cooker.
- Mix all the remaining ingredients together and pour over the pork in the slow cooker, coating evenly.
- Cook on low 6 - 8 hours for frozen and 4 - 6 hours for fresh or thawed tenderloin, depending on the slow cooker.
- Once the meat is cooked through (it's done when you can 'pull' the pork apart), shred the pork with two forks and return to the sauce. Turn the slow cooker to keep warm.
- Serve the pulled pork with soft buns,pretzel buns or even toasted rye bread.
- Add more bbq sauce if desired (we never do).
- We like our pulled pork sandwiches served with some cabbage and sometimes cheddar cheese.
- Be generous with the spices and herbs, customizing to taste. I don't always measure, but you want your pulled pork to have good flavour.
- If you are cooking a fresh tenderloin, rather than frozen, or prepped the night before and allowed to defrost in the refrigerator over night, then adjust the cooking time to more like 4 hours on low.
- This recipe can easily be doubled or tripled.
- 1 tenderloin (between 3/4 - 1 lb) makes enough pulled pork sandwiches to feed our family of four.
Leftovers
Leftovers of this sandwich are great for lunch, just put it reheated in a thermos and assemble with the bun at lunch time – making everyone jealous.
But leftovers are also great in quesadillas, on baked potato, topping nachos or even on pizza with cilantro!
Tangy Cabbage
We like our pulled pork sandwiches or burritos with tangy cabbage.
- 1 1/2 Cups Thinly Sliced (or shredded) Green or Purple (red) Cabbage
- 2 Tbsp Apple Cider Vinegar
- 1/2 tsp Coarse Kosher Salt
- Stir ingredients together with a fork and allow to sit (covered in the fridge) for 1/2 hour to overnight.
- This is great made ahead. It takes on a more pickled taste.
- It also is lovely made a half hour ahead as it gives the sandwiches a lovely crunch!
Put these two together on bun and do a happy dance.
Need some more slow cooker inspiration?! Check out my Top 5 Fave Slow Cooker Recipes
You had me on low fat and slow cooker!