This easy, dump-and-go slow cooker pineapple pulled pork recipe makes a flavorful, tender, and lean meal. The shredded pork is perfect for serving as tropical BBQ sliders, weeknight tacos, or a high-protein pork tenderloin meal prep option. Pineapple juice and your favorite traditional BBQ sauce combine for the perfect sweet and savory flavor.
For years, my classic slow cooker BBQ pulled pork tenderloin has been a reader-favorite recipe. After receiving requests for a vinegar-free alternative, I spent months testing various ingredients to find the perfect match. This new version of BBQ pulled pork uses pineapple juice, which adds incredible flavor while naturally tenderizing the meat. It delivers a delicious pulled pork without the sharp tang of vinegar, and because there is no added sugar, it stays perfectly balanced and not too sweet.
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Why You'll Love This Slow Cooker Pineapple Pulled Pork
- True set-and-forget recipe: This crockpot recipe requires no advance searing or complicated prep, making it perfect for busy weeknights. It is a personal favorite of mine for getting dinner on the table during sports season.
- Versatile: The shredded meat can be used to make sliders, sandwiches, tacos, rice bowls, or as a flavorful topping for baked sweet potatoes.
- Rich flavor: This recipe delivers a deep flavor profile featuring sweet pineapple juice and smoky BBQ sauce, all without the sharp tang of vinegar and without being overly sweet.
- Lean & High in Protein: Using pork tenderloin makes this a healthy, affordable and macro-friendly protein entrée.
Ingredients
- Pork Tenderloin: This recipe uses the standard two tenderloins that come in a single sealed package, typically weighing around 2 ½ pounds total. You'll want to remove the tough silver skin by sliding a small, sharp knife underneath it and cutting it away from the meat where it attaches.
- Pineapple Juice: A small can of juice adds natural sweetness and acidity. I used Dole pineapple juice.
- Chicken Broth: A splash thins out the BBQ sauce, balancing the sweetness and adding a savory depth of flavor.
- BBQ Sauce: I used Sweet Baby Ray's Original for testing since it is widely available and popular. Since the main goal of this recipe is to avoid a sharp, acidic bite, look for a traditional, sweet, or rich and smoky BBQ sauce rather than a vinegar-based style (like a Carolina sauce).
- Mustard: Standard yellow mustard was used to add a little bit of complexity to the flavors.
- Dried Spices: A flavorful blend of chili powder, onion powder, garlic powder, and smoked paprika.
How to Make (Step-by-Step)
For the exact ingredient measurements and full instructions, scroll down to the printable recipe card below!
- Whisk: In a small mixing bowl, whisk together BBQ sauce ingredients until smooth.
- Combine: Place pork tenderloin in the bottom of a slow cooker. Pour the pineapple barbecue sauce mixture over the top. Turn the meat to ensure it is completely coated in the sauce. Place the lid on top and cook on LOW for 5 to 6 hours.
- Shred: You will know it is ready when the meat is tender and easily shreds with a fork. Carefully remove the meat from slow cooker and shred it using two forks (or chop it, if you prefer).
- Rest: Return the shredded pork to the slow cooker and allow it to absorb some of the pan juice juices before serving with extra BBQ sauce.
Serving Suggestions and Storage Tips
Serving Ideas for Pineapple Pulled Pork
- Hawaiian Pulled Pork Sliders: Serve the shredded pork on toasted Hawaiian sweet rolls, topped with coleslaw.
- BBQ Pork Tacos: Serve pork on warm flour or corn tortillas, topped with chopped fresh cilantro and white onion.
- Loaded Sweet Potato: Slice open a baked sweet potato and top with a scoop of shredded pork.
How to Store and Reheat Leftovers
- Storage: Store any leftover pineapple pork in an airtight container in the fridge for up to 4 days.
- Reheating Tip: This recipe makes wonderful leftovers! Because pork tenderloin is so lean, I highly recommend tossing it with a little bit of extra BBQ sauce or a splash of leftover pan juices right before reheating to keep it perfectly moist and juicy.
📖 Recipe
Slow Cooker Pineapple Pulled Pork
Ingredients
- 2 ½ pounds pork tenderloin silver skin removed
- 1 6-ounce can pineapple juice
- ½ cup chicken broth
- 1 cup BBQ Sauce (Sweet Baby Ray's Original was used)
- 1 tablespoon yellow mustard
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- In a bowl, whisk together pineapple juice, broth, BBQ sauce, mustard, chili powder, onion powder, garlic powder, and smoked paprika.
- Place pork tenderloin in the slow cooker, pour pineapple BBQ sauce mixture over the pork tenderloin. Turn to coat the meat.
- Cook on LOW for 5-6 hours or until the meat easily shreds with a fork. (Pork tenderloin typically shreds between 195-205°F.)
- Shred meat using two forks, return meat to slow cooker and allow it to absorb some of the pan juices. Toss with additional BBQ sauce before serving, if desired.
Notes
Nutrition
FAQ
Can I use fresh pineapple juice instead of canned?
For this slow cooker recipe, it is highly recommended to use canned pineapple juice. If you use fresh pineapple juice, you risk the pork tenderloin turning mushy due to the active enzyme bromelain.
Can I substitute pork shoulder for pork tenderloin?
Yes, you can swap the pork tenderloin for an equal weight of pork shoulder (Boston butt). However, because pork shoulder is a much tougher, higher-fat cut of meat, the cooking time will increase to 8 to10 hours on LOW to allow it to become shreddable.
More recipes you may enjoy:
- No-Bake Banana Pudding - The ultimate cool and creamy Southern dessert.
- Pineapple Jalapeño Coleslaw - A unique and colorful slaw.
- Mustard Potato Salad - It's hard to go wrong with this Texas classic.
Keep a couple of pork tenderloins in the freezer and a can of pineapple juice in the pantry, and you'll always be ready for a stress-free weeknight dinner. I hope y'all enjoy this lighter shredded pork recipe. If you make the pineapple pulled pork, I'd love to hear what tweaks you made and how you served it!
Alaine
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