Best Ever Real Food Pulled Pork


Pulled pork is often incredibly dry, relying on copious amounts of barbecue sauce in the final product to try and compensate. I have come up with a delicious recipe that is incredibly flavorful and moist. Seriously, this is the best pulled pork we have ever had. First up will be the recipe, followed by step by step photos with where I get my recipes for sourdough buns and cole slaw at the bottom.

See that onion there? I made it once with onion and loved it, but then made it again and didn’t like the onion and pulled them out, so I didn’t include that in the final recipe. I am too mom-brainish these days to remember to retake photos without it, so you will see onion in some of the pictures. Please disregard – I am not a food blogger, ha!

The Natural Catholic Mom’s Pulled Pork

2 pork tenderloins
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder

Combine the oil and spices and rub all over the pork tenderloins.

In the bottom of a crock pot whisk together:

1/4 cup barbecue sauce
2-3 tablespoons maple syrup
3 tablespoons apple cider vinegar
1 tablespoon mustard
1 cup bone broth

Lay the pork tenderloins over the mixture in the crockpot and cook on high for 3 hours or low for 5-6. Remove from the crockpot and let rest for 20 minutes to allow juices to redistribute throughout the meat, then shred in a mixed with a paddle attachment, or with two forks. Return shredded meat to the crock pot and mix with liquid. Add salt to taste, and another 1/4 cup of barbecue sauce if desired. I serve on sourdough rolls with coleslaw on the side. Serves 12 to 14 generous sandwiches.

This meat freezes beautifully if you would like to make in bulk and save for future meals.

Step 1: Combine olive oil and spices and rub all over pork tenderloins

Step 2: Combine all other ingredients in crock pot

Step 3: Add tenderloins to crock pot and cook on high for 3 hours or low for 5-6

Step 4: Let meat rest covered for 20 minutes, then shred with paddle attachment or forks

Step 5: Return meat to crock pot, stir with juices, add additional salt and barbecue sauce if desired

Step 6: Serve

The cole slaw pictured above is found on page 131 of the second 100 Days of Real Food cookbook. It is our favorite coleslaw that even my girls love. It is made with sour cream instead of mayonnaise, and gets some added sweetness and texture from diced apples.

The sourdough buns are from the Sourdough School House Sourdough 101 course. This is a comprehensive course that teaches the entire traditional sourdough process from making a starter at home through a ton of final products like buns, breads, bagels, pretzels and more. You can use my affiliate link here and coupon code “TNCM25” to get 25% off their courses to have lifetime access to learning this amazing skill!

If you want more dinner ideas, I have a whole post here with our favorites: What We Eat: Dinner Edition

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