Weeknight BBQ Pulled Pork Bowls with Dill Pickle Slaw (Kid-Friendly Too!)
Who else is constantly trying to come up with dinner ideas that the whole crew will eat—without you spending all night in the kitchen? Same. This BBQ Shredded Pork recipe has become a go-to in our house because it’s packed with flavor, ridiculously easy, and makes enough for leftovers (hallelujah).
Ingredients
- 2 –3 lbs pork tenderloin usually 2 small tenderloins
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp salt
- Pepper to taste
- 1 tbsp minced garlic
- 1½ tbsp brown sugar or coconut sugar
- ½ cup apple juice
- ½ cup BBQ sauce
Dill Pickel Coleslaw:
- 3 cups coleslaw mix
- ⅓ cup avocado mayo
- 2 tbsp dill pickle juice
- 1 tbsp ranch seasoning
- 2 dill pickle spears chopped
- 2 tbsp minced red onion
Let's Make It
- Add pork tenderloins to a crockpot. Season with chili powder, paprika, onion powder, garlic, salt, pepper, and brown sugar.
- Pour apple juice around the pork to coat the bottom of the crockpot.
- Cook on HIGH for 4 hours or LOW for 6–8 hours.
- Once tender, remove and chop (not shred—it’s important for texture).
- Toss chopped pork with the juices and BBQ sauce in the crockpot.
- Store in the fridge for up to 4 days.
For the Coleslaw:
- Mix all ingredients together and chill until ready to serve.
Notes
Macros (per 4 oz pork serving):
Calories: 206 | Fat: 3g | Carbs: 15g | Protein: 29g