Instant Pot Pulled Pork Tenderloin
User Reviews
4.1
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Prep Time
40 mins
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Cook Time
45 mins
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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
Description
The Instant Pot Pulled Pork Tenderloin starts with trimming any excess fat and thoroughly rubbing the pork with a Kansas City style BBQ seasoning to impart a deep smoky spice. After searing the meat in olive oil to develop a flavorful crust, the pork is pressure cooked with chicken stock, BBQ sauce, and apple cider vinegar which adds moisture and a balanced acidity. The pressure cooking tenderizes the meat efficiently, making it easy to shred.
The flavor profile combines the sweetness and tang from the BBQ sauce and vinegar layered over the seasoned pork. The method seals in juices, resulting in tender pulled pork that can be used for sandwiches or served with sides. The step of searing before pressure cooking enhances the texture by creating a seared exterior.
This recipe is practical for making pulled pork faster than traditional slow cooking, while still capturing complex barbecue flavors through the rub and sauce. Using pork tenderloins or loin trimmed of fat ensures a lean but tender result that holds up well to shredding. It pairs well with typical barbecue accompaniments or buns for pulled pork sandwiches.
For best results, use 2 to 3 pork tenderloins to avoid burning in the Instant Pot, as smaller amounts provide insufficient volume. Trimming excess fat before searing helps prevent flare-ups and unwanted grease. The recipe’s notes emphasize maintaining enough meat volume and proper preparation to ensure even cooking and flavor development.
Ingredients
- 1 tablespoon olive oil
- 3 pounds pork loin trim away the excess fat, or tenderloins
- 1 cup bbq rub divided, Kansas City style
- 1 cup chicken stock or low-sodium broth, from rotisserie chicken
- 1 cup BBQ sauce divided, Jim Beam brand
- 3 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
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 at least two pork tenderloins to provide sufficient volume in the Instant Pot and prevent burning.
- Trim away excess fat from pork loin before searing to reduce grease and splattering.
- Searing the pork before pressure cooking builds extra flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.1
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