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Pulled Pork Tenderloin Recipe!

Clay QClay Q Posts: 4,435
edited 9:30AM in EggHead Forum

Clay’s Pulled Pork Tenderloin
4-5 hour cook
4 pork tenderloins, natural, no additives or solutions
Dizzy Pig Seasoning; Shakin the Tree and Swamp Venom
1 1/2 cups water
3 Tablespoons Worcestershire sauce
2 16oz. bottles of BBQ sauce
1/4 cup apple cider vinegar

Set up ceramic smoker for direct grilling with a raised grid and have indirect set up with Dutch oven at hand. Dome 400° with an established fire and smokin wood of your choice.


Shake on the seasoning then grill tenderloins for 30 min. turning several times to brown.

Remove tenderloins to a Dutch oven. Substitute with a suitable pot or aluminum pan/foil if you don't have a Dutch oven. Add the Worcestershire sauce/water mix at this time for braising.

Cover pot, return to the egg and adjust draft setting to lower dome temp. to 300-325°. Dome temp will slowly come down over time. Cook for approximately 2 to 2 1/2 hours. Check pork with a fork test to see if it's ready to pull at the 2 hour mark. If not, keep cookin until pork pulls apart easy.

Here the pork tests ready to pull. Oh boy!

Ok, now cut the tenderloins into 3 inch sections crossway's and proceed to pull apart into shreds and return to the pot. If there is juice remaining in the bottom of the pot you can use it or discard it depending on how salty it is. Your choice. Some of the water will steam away leaving a concentrated pork broth. Almost all the water steamed away in this cook while at other times I had around a cup remaining.

Add 2 16oz. bottles of BBQ sauce.

Add 1/4 cup apple cider vinegar.

Stir in the sauce. The pulled pork will look juicy but the meat will soak up the sauce in time. Tenderloin is dryer than shoulder and needs a good amount of sauce.

Add more smokin wood to the fire and cook with the lid off for another hour at 300° dome.

Yeah baby, this is pork heaven! Tender, flavorful, and looooooow fat. Eat all you want!
Great with slaw to add crunch. I love this stuff and so does the whole family! :woohoo:


  • BashBash Posts: 1,011

    I bookmarked that one. I love pulled pork, but I don't do it very often b/c of the high fat content. I'll give the tenderloin version a try.

  • Little StevenLittle Steven Posts: 28,817

    Gonna give this one a try real soon!



    Caledon, ON


  • Clay QClay Q Posts: 4,435
    You will NOT be disappointed. ;)
    Yes it's low in fat plus high in flavor and tenderness.
    A win-win.
  • maXimmaXim Posts: 468
    WOW that looks really good. Bookmarked!
    Thanks for the recipe, will definitely try this one!
  • Clay QClay Q Posts: 4,435
    Let me know what you think. My family loves it.
    Thanks Steven.
  • HossHoss Posts: 14,600
  • Clay QClay Q Posts: 4,435
    It's a fun cook! No gristle, low fat and lot's of flavor. I know you will like this.
    The slaw had a fennel bulb sliced in. Yummmmmmm Go with a slaw to add crunch. ;)
  • Clay QClay Q Posts: 4,435
    And surprisingly delicious. :cheer:
  • loco_engrloco_engr Posts: 3,673
    Great post & cook!

  • Clay QClay Q Posts: 4,435
    You're welcome!
  • Very nice Clay - bookmarked it

    Did you stamp you DO yourself?
  • Clay QClay Q Posts: 4,435
    Thanks Frank.
    Yup. Took a dremel with a small carbide bit and ground my name into the lid. Got it on the outside bottom of the pot also.
  • Pork Butt MikePork Butt Mike Posts: 2,584
    Awesome cook Clay. Like the idea with the Dutch over. ;)
  • WoodbutcherWoodbutcher Posts: 1,004
    Clay .. I'm going to try this real soon. Great idea!
    How did you stencil the lid?
  • Clay QClay Q Posts: 4,435
    Thanks Mike. I got all my cast iron signed. :)
  • Clay QClay Q Posts: 4,435
    Thanks. You will be pleased with this recipe. Very flavorful coming from the tenderloin. And no waste, 100% meat and healthy. :cheer:
    I used a dremel and a small carbide bit to grind in my signature. All my cast iron is signed. ;)
  • Capt FrankCapt Frank Posts: 2,578
    Hi Clay,
    This recipe looks great, I'm going to try it this week, no, today, I'm heading for the market! :)

    Capt Frank
    Homosassa, FL
  • vidalia1vidalia1 Posts: 7,092
    WOW, WOW, WOW....what more needs to be said....
    :P :woohoo: :lol: :silly:
  • Dimple's MomDimple's Mom Posts: 1,740
    I love pulled pork but I don't make it too often because I hate pulling it. I feel compelled to pick out every teeny bit of fat I see. Soooo tedious! So with tenderloin this isn't an issue? I'm going to try this right away!
  • Clay QClay Q Posts: 4,435
    Tenderloin is tender and sweet, which makes these samitches a cut above.
    And you will not miss the fat and gristle of pork shoulder. Tenderloin is all meat.
  • Clay QClay Q Posts: 4,435
    Hey Kim, give this a try when you get the chance and let me know what you think. We really like this. All it takes is half a day of fun cookin and smokin with an egg and a Dutch oven. ;)
  • Clay QClay Q Posts: 4,435
    No fat, no issue with fat. Simple as that.
    Because the meat has no fat it's also dryer, not as moist but I bring it moisture with braising liquid and then sauce. So we are back to moist, tender and sweet BBQ pork without the greasy fat and gristle of other cuts of pork, namely shoulder.
    This is a healthy BBQ samitch that you and your family will love.
    Nothing tedious about this cook, it's quick, it's fun, and the pork falls apart effortlessly. :cheer:
  • kewpiekewpie Posts: 4
    Hi Clay, great pics and recipe. what temp do you use to brown the tenderloins initially for 30 min? am going to try to recipe this week. thanks
  • I have to bump this is my 2nd time to use this's fantastic; my family loves it to death!

    Thanks very much for this.

  • FilbertFilbert Posts: 21
  • jbjet45jbjet45 Posts: 52
    I went to the store today and bought a pack of 2 tenderloins.  Put them on the egg (bedside a brisket point) trying to get some stuff cooked for later in the week.  Sliced one tenderloin and then cubed the leftovers and the extra to make this for dinner tomorrow!
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