Pulled Pork Tenderloin Sandwich – a Healthier Choice!

Speaking with a friend who toldpulled pork sadwich me about this recipe, I took her word for the fact that she said, “pulled pork tenderloin is to die for…” and decided to make this for a lunch when first impressions meant everything.

I purchased two pieces of frozen pork tenderloin that was on special at NoFrills for $2.99 a pound. Each piece was $1.99, so together they were just over a pound. I slightly defrosted both pieces in my microwave oven so that I could cut them in half, in order to fit them in my crock pot (slow cooker).

Here’s my recipe:

Pulled Pork Tenderloin Sandwich

Ingredients

1-2 pounds pork tenderloin
10-12 ounces of Root Beer
1 bottle of hickory barbeque sauce
4 hamburger buns, split, lightly toasted and buttered

Prepare

Place pork tenderloin in slow cooker.

Pour Root Beer over the pork tenderloin.

Cover and cook on low until well cooked, so that pork is easy to peel apart, 6 to 7 hours.

NOTE: the actual length of time will vary depending on your slow cooker.

Once cooked, drain pork tenderloin well.

With thoroughly cleaned hands, and a large bowl in front of you, pick up each piece of pork tenderloin and literally pull long strips of meat off, placing the strips of meat into the bowl… thus pulled pork. Any of the tendons left on from the butchering will come away easily making this a great way to cook pork tenderloin (though you can use other cuts of pork).

Once all pieces have been pulled and are in the large bowl, squeeze enough hickory barbeque sauce onto the pork tenderloin to make it sort of stick together in a mass. I found I had to add the barbeque sauce three times before I had enough.

Place the lightly toasted and buttered hamburger buns on plates and scoop the pulled pork from the bowl onto the bun. Serve with stir fried veggies.

Serves 4

Make sure you use hickory barbeque sauce the first time you make this. Ooooh my… is this recipe every yummy. I’m hoping my special guest will comment on this posting, so you too will know if my first impression stuff worked 😉

About the Author Trish

Given my passion for genealogy, is it any wonder that I eventually wanted to publish my work? Learning to use a personal computer was a natural step once I was introduced it in the 1990s. Then the internet offered a second means to "publish" and now, here I am with a personal blog.

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Leave a Comment:

39 comments
Leonard Marks says July 15, 2012

and… another great recipe, thanks!

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    Trish says July 22, 2012

    You're welcome Leonard!

    Reply
Bill says June 12, 2012

This sounds soooo good!

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    Trish says June 14, 2012

    Give it a try Bill, you'll love it!

    Reply
Kurt Glassburn says June 6, 2012

Sounds awesome!

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    Trish says June 14, 2012

    It's very awesome Kurt. Try it, you'll love it!

    Reply
Cida says May 28, 2012

This recipe sounds gooood…thanks!

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    Trish says May 28, 2012

    You're welcome Cida!

    Reply
Bernardina says May 23, 2012

yes, the recipe are very good!

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    Trish says May 26, 2012

    Thanks Bernardina!

    Reply
Edileusa says May 22, 2012

it’s kinda interesting thanks!

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    Trish says May 26, 2012

    This sandwich is soooo yummy too Edileusa. I double-dog dare you to try it!

    Reply
Arieta says May 19, 2012

This recipe is the most interesting that i have ever come across. Simple, tasty and healthy too. I like it!

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    Trish says May 26, 2012

    I'm sure you'll love this sandwich Arieta!

    Reply
Ester Chriss says May 18, 2012

you have awesome recipes and ideas that you know how to express in so easy a way!

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    Trish says May 26, 2012

    Thanks Ester!

    Reply
Belina says May 13, 2012

this recipe is interesting, so I’ll try it.

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    Trish says May 26, 2012

    Hope you like it as much as I do Belina!

    Reply
Danile says May 5, 2012

always keep this good quality in the recipes you post, and you will get even more visitors… I’ll make sure of it ;-)!

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    Trish says May 8, 2012

    Thanks Danile!

    Reply
Pat says April 24, 2012

The Root beer adds a little more breakdown of the meat, same reason you would put a coke in with a tough piece o meat as a tenderizer (its the acid content) but the root beer also adds some sugar into the meat.

I would suggest making your own BBQ sauce to add to it. Much better than a Commercial bottle.

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    Trish says April 28, 2012

    I wondered about that too… the root beer helping to breakdown the meat. However, I tried a smaller piece of pork tenderloin and put it in a pot half full of only water and placed it on a back burner, on simmer. Having been cooked, I pulled the pork as shown above, and added the same BBQ sauce and noticed no difference. Now I'm curious whether root beer really does do any more than plan ole' water did.

    You're so right too Pat. Home made BBQ sauce would make this recipe a whole lot healthier. Thanks!

    Reply
Aliciane says April 1, 2012

Sounds like a great idea, but I’m wondering if I need the root beer at all. Why not just slow cook the pork in water? Is the soda pop really necessary?

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    Trish says April 3, 2012

    That's a great question Aliciane. I've repeated this recipe 3 times now and the last time I only used water and NOT the root beer, so, my response to your question is this; "I found no difference using water instead of the root beer."

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      Charles says May 15, 2012

      Not too many people would actually think about using Root Beer. I’m really impressed that there’s so much detail in your instructions. Good on you! Really great stuff here.

      Reply
      Nikki P says May 18, 2012

      Pork tenderloin will not take very long at all.I like mine stuffed. I make a stuffing and add cranberries and apple to it. Make a hole in the center with a knife and gently expand the opening. (No need to cut it open.) When the opening is about 2 inches in diameter I start pushing the stuffing in. Push it in to the center on one end then fill from the other side. Do not over stuff it. Place on hot grill and turn about every 2 minutes. This will cook very, very fast because the meat is only about 1 inch thick. If you don’t want the stuffing, just season and grill it, but watch the meat because you do not want to over cook a pork tenderloin. Almost any thing above 145 will end up very dry .

      Reply
        Trish says May 18, 2012

        Well that sound yummy Nikki… thanks for sharing this suggestion!

        Reply
Sue Anne Dawdy says February 3, 2012

I’ve seen Pulled Pork recipes done differently. Yours seems so much more simple and tasty sounding. Will definitely try this one. Thanks!

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    Trish says April 28, 2012

    You're very welcome Sue!

    Reply
Allison Bettman says January 27, 2012

OMG! This is sooo easy to do and sooooo good. Thanks!

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    Trish says April 28, 2012

    Isn't it though 🙂 …you're very welcome Allison!

    Reply
Sue Rapley says January 21, 2012

Hey! I’ve gone ahead and bookmarked https://trishparr.com/pulled-pork-tenderloin-s… on Friendfeed so my friends can see this recipe too. I simply used Pulled Pork Tenderloin Sandwich – a Healthier Choice! | Trish’s treasure trove of tantalizing topics as the title in my bookmark, as I figured you probably would like to see it bookmarked the same way.

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    Trish says January 21, 2012

    Thank YOU Sue for the bookmark. Much appreciated!

    Reply
Jessica Weibel says July 7, 2011

I never had/found a reason to purchase a crockpot…until today. Thank you for experimentation and posting the recipke: -) I wonder if you are able to make delicious pho by using a pressure cooking pot. Jessica Weibel

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    Trish says July 12, 2011

    Hi Jessica,

    I'm not a big fan on pressure cookers, though I do have one. I used to use it for tough cuts of meat. Now, I refuse to eat our so called beef anymore. Waiting for grass feed, free ranged, non-stressed slaughtered beef to appear in my supermarket. Until then… pork and chicken it is.

    Reply
      Lana says May 15, 2012

      Nice and easy recipe is exactly what I’ve been looking for. Thanks!

      Reply
Tony says August 2, 2010

yes it was a delicous treat, first time I have had pulled pork, nice stuff

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    Trish says April 28, 2012

    Glad you enjoyed this treat Tony!

    Reply
    Jack says May 18, 2012

    Hi! Really great recipe! The time depends on how thick the meat is. Cooking times vary between 15 minutes to 45 minutes.Spring for a cheap meat thermometer. It’s the ONLY way to tell when any meat is cooked. Only cook pork tenderloin at 145 degrees F. Use a rub and be generous but use less salt if you’ve brined. Pork tenderloin is one of my favorite meats. I’ll wait until it goes on sale and buy several, then I brine the suckers and freeze them!

    Reply
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