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Instant Pot Pulled Pork Tenderloin

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.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
Servings: 8
Calories: 299 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.)
  5. 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.
  6. 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.
  7. Let the pressure reduce naturally for 10 minutes, then switch on the vent valve to release the pressure.
  8. 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.
  9. Mix 1 tablespoon cornstarch and 1 tablespoon water in a small bowl until smooth.
  10. 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.
  11. 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.
  12. 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

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

% 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.