Instant Pot Pulled Pork Tenderloin
User Reviews
4.1
231 reviews
Good
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr 25 mins
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Servings
8
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Calories
299 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pulled Pork Tenderloin
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You'll love this quick weeknight version of BBQ pulled pork made in the Instant Pot. Made healthier using lean pork tenderloin instead of the standard pork shoulder, it's delicious for pulled pork sandwiches, tacos and more.
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Ingredients
- 1 tablespoon olive oil
- 3 pounds pork loin or tenderloins trim away the excess fat
- 1 cup Kansas City BBQ Rub divided
- 1 cup chicken stock from rotisserie chicken or low-sodium broth
- 1 cup Jim Beam BBQ Sauce divided
- 3 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
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Instructions
- Remove 3 pounds pork loin or tenderloins from their packaging and transfer to a rimmed sheet pan. Blot the pork dry with a paper towel.
- Sprinkle the pork liberally on all sides with the 1 cup Kansas City BBQ Rub and pat the rub into the flesh with your fingers. Cut the pork into 3 or 4 chunks and season again with more rub to coat the cut ends.
- Turn on the "Saute" function on the instant pot and add 1 tablespoon olive oil. When the oil is hot, carefully use a pair of tongs to transfer the pork to the Instant Pot. (Don't drop the pork into the pot, or the oil will splatter).
- Sear the pork on all sides, turning occasionally with the tongs. This can take about 7-10 minutes. Transfer the pork back to the rimmed sheet pan. (Don't worry about cross contamination because the pork will be completely cooked in the instant pot later.)
- Add 1 cup chicken stock from rotisserie chicken, ¾1 cup Jim Beam BBQ Sauce and 3 tablespoons apple cider vinegar to the Instant Pot and stir and scrape the bottom of the pot with a wooden spoon to loosen up the crusties on the bottom–that's where all the flavor is.
- Transfer the pork chunks back to the Instant Pot along with any accumulated juices and spice rub seasoning. Place the lid on the pressure cooker and cook on High Pressure for 45 minutes.
- Let the pressure reduce naturally for 10 minutes, then switch on the vent valve to release the pressure.
- Using a pair of tongs, transfer the pork chunks to a large bowl and shred the pork apart with the tongs or a pair of forks. Set aside.
- Mix 1 tablespoon cornstarch and 1 tablespoon water in a small bowl until smooth.
- Turn the Instant Pot on to the saute feature and heat the pan juices to a boiling. Stir in the cornstarch slurry and cook, stirring constantly for 1-2 minutes or until the sauce thickens. slightly.
- Add the thickened sauce to the pulled pork ½ cup at a time, stirring and mixing as you go. You want the pork to be coated and saucy, but not dripping.
- Stir in the remaining ¼ cup of BBQ sauce and transfer to a serving bowl. Serve with soft Kaiser rolls or other buns, coleslaw and extra BBQ sauce on the side.
Notes
- Use 2-3 pork tenderloins, but not less than that. The instant pot requires a greater volume and using one tenderloin isn't enough for the recipe. You run the risk of burning the meat.
- If using a pork loin, trim the excess fat before searing.
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
18g
(6%)
Protein
36g
(72%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
474mg
(20%)
Potassium
818mg
(23%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
294IU
(6%)
Vitamin C
3mg
(3%)
Calcium
108mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 36g | 72% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 474mg | 20% |
| Potassium | 818mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 108mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
231 reviews
Good
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