Slow Cooker: Chinese Jerked Pulled Pork with Rum Barbecue Sauce

Sunday April 16, 2017

This is one delicious way to braise pork and a favorite trend it seems.  Pork roast with barbecue sauce is a favorite with all cooks that use the slow cooker and I kept it really easy here with jarred barbecue sauce.  Instead of pork shoulder, here it is made with a low-fat tenderloin which is amazing in the slow cooker despite how lean it is. When nice and cooked, shred the meat and pile it on top of fresh rolls with more barbecue sauce on top, or over rice as an entrée.

Recommended Size: 1 1/2 to 3 quart cooker

Machine Setting: Low

Cook Time: 6 to 7 hours

Serves 2


1/2 teaspoon chili powder or smoked paprika

Pinch garlic powder (not garlic salt)

Pinch of ground allspice

Pinch of salt and freshly ground black pepper

1 1/4-pound strip of pork tenderloin

Juice of 1/2 lemon or lime

1 medium yellow onion, sliced

1 cup barbecue sauce of choice

2 tablespoons dark rum

2 to 4 soft hamburger buns, split, or steamed rice, for serving


Combine the chili powder, garlic powder, allspice, salt, and some pepper in a small bowl for the rub. Rinse the tenderloin with the lemon or lime juice, then rub in the spices. Place roast in a resealable plastic bag and marinate in the refrigerator 1 to 3 hours, to overnight.

Place the onion in the bottom of the crock. Remove roast from the bag and cut into 1-inch cubes; place on top of the onions. Combine the barbecue sauce and the rum; mix well and pour over the roast. Cover and cook on LOW for 6 to 7 hours, until meat is fork-tender. Pull into shreds with two forks and fill rolls with a side of coleslaw or eat over steamed rice.

Excerpted from Not Your Mother’s Slow Cooker Cookbook for Two, by Beth Hensperger. (c) 2005, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2017

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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