Place the raw pork tenderloin in the bottom of a 4- to 6-quart slow cooker, laying the pieces in a single layer if possible. This is your base—no need to sear or pre-cook.
In a medium bowl, whisk together the barbecue sauce, apple juice, yellow mustard, and brown sugar until the mixture is smooth and the sugar is mostly dissolved.
Barbecue sauce mixture being whisked in a bowl
Pour the sauce mixture evenly over the pork tenderloin, making sure the meat is coated and there is some liquid pooling around it at the bottom of the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, or until the pork is very tender and easily shreds with a fork. The internal temperature should reach at least 145°F (63°C).
Pork tenderloin cooking in a slow cooker
Once cooked, carefully remove the tenderloin to a cutting board. Let it rest for 5–10 minutes, then slice it into medallions or use two forks to gently shred the meat.
Stir the cooking juices in the slow cooker, then return the sliced or shredded pork to the pot and toss to coat in the sauce. Taste and add a little salt and black pepper if desired.
Keep the slow cooker on WARM until ready to serve, stirring occasionally so everyone gets plenty of that flavorful sauce over their portion.
Shredded pork being tossed back into the sauce
Variations & Tips
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