Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 6 people
This healthy crockpot pulled pork is a pretty outstanding dish. It’s low in fat, packed with protein, also, paleo/Whole30 approved, not to mention super delicious, and incredibly easy to throw together!
Ingredients
2.5 pounds pork tenderloin (approximately 2 medium pork tenderloins)
1/4 c. extra virgin olive oil
1 tbsp paprika
1/2 tbsp garlic powder
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp cinnamon
1/4 tsp ginger
1 c. chicken stock
1/2 c. Barbecue Sauce of Choice (We like Tessemae’s)
How to make Healthy Crockpot Pulled Pork
Crockpot:
Step 1: To keep the tenderloin lean, clean off the silver skin. This step is optional but recommended.
Step 2: Mix the olive oil and spices in a bowl. Pour this into a Ziploc bag, then add the pork. Let the pork marinate overnight if time permits. If short in time, you can simply throw in the tenderloins in the crockpot along with the oil/spice marinade. Ensure that the meat is submerged in the marinade. Over the pork, pour in the chicken stock. Put the lid on and set to cook for 6 to 8 hours on low or 4 to 6 hours on high.
Step 3: Pull the tenderloins apart with tongs when done and let the juices soak into the pulled meat.
Step 4: To serve, toss with your preferred bbq sauce. Enjoy!
Instant Pot:
Step 1: To keep the tenderloin lean, clean off the silver skin. This step is optional but recommended. Now, slice the tenderloin into 5 to 6 parts.
Step 2: Mix the olive oil and spices in a bowl. Pour this into a Ziploc bag, then add the pork. Let the pork marinate overnight if time permits. If short in time, you can simply throw in the tenderloins in the crockpot along with the oil/spice marinade. Ensure that the meat is submerged in the marinade. Over the pork, pour in the chicken stock, adding another cup as the IP requires more liquid. You can swap the extra cup of chicken stock with a cup of water if desired.
Step 3: Set to pressure cook and the timer to 18 minutes, making sure the IP is set to sealing. Let the pressure release naturally for at least 15 minutes when the time beeps, then do a quick release to let the excess steam off. Pull the tenderloins apart using tongs or fork and let the juices soak into the pulled meat.
Step 4: To serve, toss with your preferred bbq sauce. Enjoy!
Notes:
For this recipe, I prefer pork tenderloins as they are less fatty and very lean. Although, you are welcome to substitute it with pork shoulder or pork butt.
For even more flavour, I suggest marinating the pork ahead for up to 24 hours.
Nutrition Facts:
Amount Per Serving (6.5 oz (approx), Calories 346 | Calories from Fat 117 | Fat 13g20% | Saturated Fat 2g13% | Cholesterol 124mg41% | Sodium 404mg18% | Potassium 893mg26% | Carbohydrates 13g4% | Sugar 8g9% | Protein 41g82% | Vitamin A 630IU13% | Vitamin C 0.2mg0% | Calcium 20mg2% | Iron 2.5mg14%
Ingredients
- 2.5 pounds pork tenderloin (approximately 2 medium pork tenderloins)
- 1/4 c. extra virgin olive oil
- 1 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1 c. chicken stock
- 1/2 c. Barbecue Sauce of Choice (We like Tessemae’s)
Instructions
How to make Healthy Crockpot Pulled Pork
Crockpot:
Step 1: To keep the tenderloin lean, clean off the silver skin. This step is optional but recommended.
Step 2: Mix the olive oil and spices in a bowl. Pour this into a Ziploc bag, then add the pork. Let the pork marinate overnight if time permits. If short in time, you can simply throw in the tenderloins in the crockpot along with the oil/spice marinade. Ensure that the meat is submerged in the marinade. Over the pork, pour in the chicken stock. Put the lid on and set to cook for 6 to 8 hours on low or 4 to 6 hours on high.
Step 3: Pull the tenderloins apart with tongs when done and let the juices soak into the pulled meat.
Step 4: To serve, toss with your preferred bbq sauce. Enjoy!
Instant Pot:
Step 1: To keep the tenderloin lean, clean off the silver skin. This step is optional but recommended. Now, slice the tenderloin into 5 to 6 parts.
Step 2: Mix the olive oil and spices in a bowl. Pour this into a Ziploc bag, then add the pork. Let the pork marinate overnight if time permits. If short in time, you can simply throw in the tenderloins in the crockpot along with the oil/spice marinade. Ensure that the meat is submerged in the marinade. Over the pork, pour in the chicken stock, adding another cup as the IP requires more liquid. You can swap the extra cup of chicken stock with a cup of water if desired.
Step 3: Set to pressure cook and the timer to 18 minutes, making sure the IP is set to sealing. Let the pressure release naturally for at least 15 minutes when the time beeps, then do a quick release to let the excess steam off. Pull the tenderloins apart using tongs or fork and let the juices soak into the pulled meat.
Step 4: To serve, toss with your preferred bbq sauce. Enjoy!
Notes
For this recipe, I prefer pork tenderloins as they are less fatty and very lean. Although, you are welcome to substitute it with pork shoulder or pork butt. For even more flavour, I suggest marinating the pork ahead for up to 24 hours. Nutrition Facts: Amount Per Serving (6.5 oz (approx), Calories 346 | Calories from Fat 117 | Fat 13g20% | Saturated Fat 2g13% | Cholesterol 124mg41% | Sodium 404mg18% | Potassium 893mg26% | Carbohydrates 13g4% | Sugar 8g9% | Protein 41g82% | Vitamin A 630IU13% | Vitamin C 0.2mg0% | Calcium 20mg2% | Iron 2.5mg14%
