- 1 pork tenderloin (1 pound)
- 1 cup ketchup
- 2 tablespoons plus 1-1/2 teaspoons brown sugar
- 2 tablespoons plus 1-1/2 teaspoons cider vinegar
- 1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
- 1 tablespoon spicy brown mustard
- 1/4 teaspoon pepper
- 4 rolls or buns, split and toasted
- Coleslaw, optional
- Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.
- Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, and, if desired, with coleslaw. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Tangy Pulled Pork Sandwiches
"I used 2.5 pounds of tenderloin & quadrupled the sauce recipe. I didn't have brown mustard so used BBQ sauce instead. My family raved about this & declared this recipe a 110% keeper. Thank you for sharing Beki & for the other tips below. With the extra sauce, my tenderloin was perfectly moist & flavorful. (I had enough sauce left over that I was able to add a little more sauce after shredding the pork). :)"
"I loved the flavors of the sauce but there wasn't nearly enough! I will double it next time. Also, I found the tenderloin to be dry so I might try a different cut. But it was a great midweek super with plenty of leftovers for the next day."
"This is my go-to recipe when we're craving pulled pork sandwiches. So easy! Often times I double or triple this recipe in my 6 qt. slow cooker. Now if I could only thicken the sauce just a little. Perhaps a cornstarch or arrowroot slurry added to the sauce and turned to high heat in the crockpot while I'm shredding the meat. Pairs nicely with Renee Endress's recipe for Creamy Coleslaw Recipe here in Taste of Home."
"This marinade has great flavor. I would probably double the recipe next time, as I generally cook a larger size roast than the recipe calls for."
"So easy to make and good flavor. One of our go to recipes in the summer for an easy healthy supper without having to turn on the stove."
"Not so much. Catsup has SO MUCH sugar! Just way too sweet."
"This was great! I used a small pork roast instead of tenderloin and it turned out really well. I cooked it on high for 4 hours. I didn't have the brown mustard, so I used a tablespoon of BBQ sauce instead. The sauce was absolutely amazing. Next time I might add some onion or garlic powder. I just really loved how easy this was to pull together. It's a no-fuss recipe. I'm sure it is even better with tenderloin. I love how Ashaline says she makes it to give to people. I think this would be so great to give, with a package of buns, to a family that is grieving or a family with a new baby."
"Really good and easy and just enough for my husband and I."
"I like this best with chicken Tenders, but my husband likes it best on pork! Nicely tangy, with a good bbq flavor and pretty tender. Great on a sesame bun and even better the day after! I slice it up and tenderize the meat first, then leave it in good sized chunks for the sandwich."
"DELICIOUS!! And so easy!! I will definitely make this again!"