Instant Pot Pulled Pork Tenderloin

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A sandwich with barbecue sauce on a sesame bun sits on a white plate. Nearby are more sandwiches, a bowl of shredded pork, and instant pot pulled pork tenderloin on a baking sheet of buns, all on a red-and-white checkered cloth.

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Instant Pot Pulled Pork Tenderloin

Make perfect Instant Pot Pulled Pork Tenderloin using simple seasonings for fall-apart-tender goodness in less than an hour! Create a tender, juicy pulled pork that's perfect for sandwiches, tacos, and more.

Prep Time10

Cook Time55

Time to Full Pressure15

Total Time1 20

Servings:

Calories: 246kcal

Author: Melissa Griffiths

Equipment

Instant Pot (6 quart)

Ingredients

2.5 to 3 pounds pork tenderloin or roast
1 tablespoon packed brown sugar
2 teaspoons smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
1 cup beef or chicken broth
1 cup barbecue sauce
3 tablespoons white vinegar
Buns and additional barbecue sauce for serving

Instructions

Cut your pork into 2- to 3-inch cubes.
In a small bowl, add the brown sugar, smoked paprika, onion powder, garlic powder, salt, and pepper. Stir to combine well.
Rub the seasoning mix evenly all over the cut up pork.
Add the seasoned pork to insert of your Instant Pot.
In a medium bowl, combine the broth, barbecue sauce, and vinegar. Stir to combine well.
Pour the broth mixture over the pork in the Instant Pot, and stir gently to incorporate well.
Place the lid on the Instant Pot, and set the valve to sealing.
Select pressure cook and a 45 minutes cook time at high pressure.
After the cook time has finished, let the pot rest at natural pressure release for 10 minutes. After 10 minutes, carefully flip the valve to release any extra steam and pressure with a quick pressure release.
When you can, carefully remove the lid from the Instant Pot.
Use two forks to shred the pork. Stir the shredded pork well so that it absorbs more juice in the pot.
The pork will be very saucy; use a slotted spoon to serve.
Serve the hot pulled pork on buns with additional barbecue sauce to taste.

Notes

Pork Tenderloin: I like to use pork tenderloin for this recipe because it's lean and shreds easily. Feel free to use your preferred cut of pork. Pork tenderloin normally comes with two 1.5-pound roasts in one package. I like to cut each long, thin roast into 8 pieces and use both roasts that came in the package for this recipe. I just use the back of a fork to push the pieces against the side of the pot after cooking, and it falls apart.

Season Generously for Maximum Flavor: Make sure to coat all sides of the pork pieces with the spice rub. The combination of brown sugar, smoked paprika, and garlic powder creates a beautiful caramelized exterior.

Use the Right Liquid Ratio: The combination of broth, barbecue sauce, and vinegar provides the perfect balance of flavor and acidity to tenderize the meat while creating a delicious sauce.

Shred While Hot: Shred the pork immediately after cooking while it's still hot and the fibers are most tender. Mix the shredded meat back into the cooking liquid to absorb maximum flavor.

Storing Leftovers: Store leftovers in the refrigerator for up to 4 days in an airtight container. You can also freeze the pulled pork for up to 3 months. Reheat gently in the microwave or on the stovetop with a splash of broth to prevent drying out.

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