Crockpot Pulled Pork

4.6 of 5 (17)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 243.2
  • Total Fat: 5.8 g
  • Cholesterol: 74.5 mg
  • Sodium: 609.3 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 26.4 g

View full nutritional breakdown of Crockpot Pulled Pork calories by ingredient

Number of Servings: 6


    1 pork tenderloin
    1 cup ketchup
    2 1/2 Tablespoons brown sugar
    2 1/2 Tablespoons cider vinegar
    1 1/2 Tablespoons Worcestershire
    1 Tablespoon spicy brown mustard
    fresh ground pepper to taste
    Tobasco to taste


Put pork in crock pot. Mix the rest of the ingredients in a bowl, pour over pork. Cover and cook on low 4-5 hours. Remove pork, shred with forks, return to crock pot and stir. Enjoy on Kaiser rolls or by itself!

Number of Servings: 6

Recipe submitted by SparkPeople user RSINDERS.

Member Ratings For This Recipe

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    5 of 5 people found this review helpful
    This was very good and very easy to make. I found a tip on line about freezing the pulled pork in muffin tins. Once these are frozen, pop them out into a zip lock bag and you have individual portions in your freezer for lunches or dinners. - 6/20/10

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    2 of 2 people found this review helpful
    I really liked this. Used pork loin (tenderloin is too expensive) and removed it from the crockpot to shred it, then put it back in and stirred real good to mix it with the sauce. I like that the recipe calls for ingredients I always have on hand. - 2/6/13

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    Very Good
    2 of 2 people found this review helpful
    I used two pounds of pork to arrive at the nutritional calculations for six servings. This made five cups pulled pork. I used 1/2 cup for a sandwich and that seemed to be plenty for me.

    This was very good and I will make it again.
    - 6/20/07

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    1 of 1 people found this review helpful

    Would be nice if you put the size of the pork tenderloin to use for this recipe.
    - 2/1/14

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    1 of 1 people found this review helpful
    use 2 lbs. of pork roast instead of pork tenderloin - 6/16/11