BigJohn
Footballguy
If you're going for a roast, I agree. But, I'm doing pulled pork. The barbecue is going to take care of the moisture. It really does turn out quite nice.If you're going to make slow cooked pork like this, you're better off with something that contains more fat and/or connective tissue. Such cuts benefit more from slow cooking IMO. Tenderloin is really lean.Would you cook a beef tenderloin in a slow cooker? Probably not, but something like beef short ribs are perfect.For pork, consider ribs or shoulder for sure in the slow cooker.Why? Cost? Quality of meat?A tenderloin? I would never put a pork tenderloin in the crockpot, but thats just me. I would use a pork shoulder (aka Boston Butt) instead, and save the tenderloin for roasting or grilling.1 pork tenderloin.Season as desired.(I just use a little salt and pepper)1 teaspoon of worcestershire sauce.No water, let cook on low all day. Take the tenderloin out, and shred it with a fork. Put the pork back in the crock pot with your favorite barbecue sauce. Let simmer for 20-30 minutes. Best pulled pork in history, right there....:drool: