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Slow Cooker Pulled Pork from RED GOLD®

Our rub of brown sugar, salt and spices flavor the pork tenderloin overnight. In the morning all you do is add Crushed and Diced Tomatoes along with the pork to your slow cooker. Shred the sweet, yet savory pork and serve on sliders for a crowd or sandwich buns for the family.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 2144.3 kcal

Equipment

  • 1 Small Mixing Bowl
  • 1 Plastic Wrap
  • 1 Slow Cooker
  • 2 Forks For shredding pork
  • 1 Measuring Spoons

Ingredients
  

Main

  • ¼ cup brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 1 tablespoon black pepper
  • 1 teaspoon dried thyme
  • 2 teaspoons ground coriander
  • 1 tablespoon dry mustard
  • 2 teaspoons fennel seed crushed
  • 2 teaspoons garlic powder
  • 1 3 pound pork tenderloin
  • 1 28 ounce can RED GOLD® Crushed Tomatoes
  • 1 14.5 ounce can RED GOLD® Diced Tomatoes

Instructions
 

  • In a small bowl combine all the spices. Rub the pork with about 6 to 8 tablespoons of the dry mixture; reserve the rest. Wrap the pork with plastic and refrigerate overnight.
  • Place the pork, fat side up in a slow cooker. Add the crushed tomatoes and diced tomatoes. Cover and cook on low for 8 hours.
  • Remove pork and shred with two forks. Add pan juices as needed to keep pork moist.

Notes

For a more authentic and juicier pulled pork, consider using a pork shoulder (Boston butt) instead of tenderloin. While tenderloin is leaner, shoulder breaks down beautifully in a slow cooker, yielding richer results. To deepen the rub's flavor, lightly toast the whole spices like fennel seed and coriander before crushing and mixing. Ensure the pork is thoroughly coated and marinated for at least 12-24 hours for maximum flavor penetration. After shredding, taste and adjust seasoning with the reserved spice mix or a touch more salt and pepper. For serving, complement the sweet and savory pork with a tangy coleslaw or quick pickles to cut through the richness, served on toasted brioche buns.