Slow Cooker Pulled Pork Tenderloin with Blackberry BBQ Sauce

Pulled pork tenderloin in a blackberry barbecue sauce is classic comfort food—rich, tangy, and simple to prepare. Combine the sauce ingredients, add the pork and sliced onion to the slow cooker, and let it cook until the meat shreds easily. Serve on toasted buns, over baked potatoes, on nachos, or straight from the crock for a party.

Why you’ll like this recipe:

• Quick to prepare—only minutes to assemble.
• You can control sweetness by choosing the type and amount of sweetener in the sauce.
• Great for entertaining—double the recipe and serve from the slow cooker.
• Versatile—works in sandwiches, on baked potatoes, or as a protein for salads and bowls.
• Leftovers reheat and freeze well.
• Can be made low-carb and served on keto-friendly buns or chaffles.

Ingredient Notes

Here are the main components you’ll need for the pulled pork and the blackberry barbecue sauce:

Note on blackberry preserves:

• Blackberry preserves or jam—Choose seedless varieties if you prefer a smoother sauce. Preserves contain larger fruit pieces while jam is more uniformly crushed; either works depending on the texture you like.

Can you cook pork tenderloin in a crock-pot?

Yes. Pork tenderloin is leaner than shoulder or Boston butt but still cooks well in a slow cooker when paired with a flavorful sauce. It shreds easily when cooked until tender and is a slightly leaner, healthier option for pulled pork recipes.

Directions with Pictures

Overview of the method to make blackberry BBQ pulled pork in a slow cooker:

1. Place pork and sliced onions into the slow cooker.
2. Combine the barbecue sauce ingredients in a small bowl and stir until smooth. Reserve about 1/3 cup of the sauce in a sealed container for serving.
3. Pour the remaining blackberry barbecue sauce over the pork and onions. Cook on LOW for 5–6 hours or on HIGH for 3–4 hours, depending on your slow cooker and how full it is.
4. Shred the pork with two forks and toss with the sauce in the cooker. Spoon reserved sauce over individual servings if desired.

Food safety tip: The reserved sauce that you serve on top should never touch raw pork.

Variations

• Low-carb option: Use no-sugar or reduced-sugar ketchup and preserves, and reduce or replace brown sugar.
• Different fruit flavors: Swap the blackberry preserves for blueberry, strawberry, peach, or another favorite preserve for a new twist.

Make it a Meal

Simple sides that pair well with blackberry BBQ pulled pork:

• Buns: Toast to keep them from getting soggy. For lower carbs, serve on keto chaffles or cauliflower waffles.
• Coleslaw: A classic topping or side—vinegar slaw cuts the richness of the pork nicely. A green salad is a good alternative if you skip the bun.
• Corn: Corn on the cob gives a BBQ feel with minimal effort.
• Fruit: A fresh fruit salad or a simple seasonal fruit plate makes a light contrast to the rich pork.

For gatherings, keep the shredded pork warm in the slow cooker and let guests serve themselves.

Storage, Reheating, Make-Ahead

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze leftovers in a sealed plastic bag for up to 2 months.
• Reheat: Warm in the microwave or on the stovetop until heated through.
• Make-ahead sauce: Prepare the sauce up to a week ahead and refrigerate in a sealed container.
• Freezer meal option: Combine the raw ingredients in a freezer-safe bag, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.