Tender, juicy, and full of flavor, this Instant Pot Pulled Pork Tenderloin is one of the easiest weeknight dinners you'll ever make. Using a pressure cooker, you'll get fall-apart pork that shreds super easily in just over an hour. It's perfect for piling onto buns, stuffing into tacos, or serving over rice or mashed potatoes.
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Looking for more easy Instant Pot Recipes? Try my Frozen Ribs in Instant Pot, Instant Pot Salmon Chowder, and Instant Pot Lazy Lasagna.
This recipe has all the low-and-slow BBQ flavors you love and puts them into a weeknight easy Instant Pot version that's ready in about an hour. This recipe was a lifesaver back when my kids were younger and racing from hockey practice to other activities.
While I used my favorite Smoked Pork Rub, you can use your favorite BBQ rub instead.
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Ingredients You'll Need
These simple ingredients come together to make the juiciest BBQ pulled pork:
- Pork tenderloin (2 pounds, trimmed) - leaner than pork shoulder but still gets incredibly tender under pressure.
- Olive oil (1 tablespoon) - for searing and building flavor.
- BBQ sauce (1 cup, plus more for serving) - use your favorite smoky, tangy, or sweet sauce.
- Apple cider vinegar (¼ cup) - balances the sweetness and tenderizes the pork.
- Chicken broth (¼ cup) - adds moisture for pressure cooking.
- Brown sugar (2 tablespoons) - deepens the caramelized flavor of the sauce.
- Garlic powder (1 teaspoon) - seasoning base.
- Onion powder (1 teaspoon) - adds depth.
- Smoked paprika (1 teaspoon) - smoky flavor without the smoker.
- Dry mustard powder (½ teaspoon) - adds tangy sharpness.
- Salt (½ teaspoon) and black pepper (¼ teaspoon) - rounds out the rub.
- Buns - I used my easy Fluffy Air Buns, but you can also use my Soft Hamburger Buns, brioche, or slider rolls for serving.
Unlike traditional pulled pork that simmers all day, this version uses pork tenderloin to keep things lean, quick, and easy.
How to Make Instant Pot BBQ Pulled Pork Tenderloin
Make the spice rub. Mix garlic powder, onion powder, smoked paprika, mustard powder, salt, and pepper in a small bowl. Rub all over the pork tenderloin.
Sear the pork. Set the Instant Pot to Sauté. Add olive oil and sear pork on all sides until golden brown, about 2-3 minutes per side.
Mix the sauce. In a bowl, whisk together BBQ sauce, apple cider vinegar, chicken broth, and brown sugar.
Pressure cook. Pour the sauce mixture over the pork in the Instant Pot. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Lock the lid, set the valve to Sealing, and cook on High Pressure for 50 minutes.
Natural release. Let the Instant Pot release pressure naturally for 15 minutes, then carefully vent any remaining steam.
Shred the pork. Shred the pork with two forks right in the pot, or remove it to a cutting board and return the shredded meat to the pot after shredding. Stir it into the sauce until evenly coated.
Serve hot. Pile onto buns with extra BBQ sauce, or enjoy in tacos, rice bowls, or meal prep containers.
Helpful Tips from my Farmhouse Kitchen
- Don't skip the sear. Browning the pork first adds maxiumum flavor.
- Adjust sweetness and tang. More brown sugar for sweet, extra vinegar for tangy.
- Double batch friendly. Works the same way if you double the pork; just make sure the pieces fit in your pot.
- Meal prep. Pulled pork can last up to 4 days in the refrigerator or 2 months in the freezer. Portion into containers for quick lunches.
- Thicken the sauce. If it feels thin after cooking, switch the Instant Pot back to Sauté and simmer until the sauce has reduced.
Serving Suggestions
- Classic BBQ sandwiches - with buns and my Coleslaw with Miracle Whip.
- Pulled pork sliders - on Hawaiian rolls for parties.
- Pulled pork tacos - with Pickled Red Onions and my Canned Cowboy Candy or Quick Pickled Jalapeños.
- Comfort food - serve with Instant Pot Rice or my Dill Mashed Potatoes.
- BBQ bowls - with roasted veggies, Smoked Cornbread, and Red-Skinned Potato Salad.
Or check out this roundup of the Best Side Dishes for Pulled Pork.
Storage Instructions
Store leftovers in an airtight container for up to 4 days in the fridge or 2 months in the freezer.
Reheat slowly on low heat on the stovetop or in the microwave with a splash of broth or extra BBQ sauce.
From frozen: Thaw overnight in the fridge or reheat straight from frozen in a covered pan over low heat.
Recipe FAQs
Yes, but increase the cooking time to 70-80 minutes on high pressure.
Not in the Instant Pot! Pressure cooking keeps it juicy and shreddable.
Yes. This is a great make-ahead recipe for parties or meal prep. Reheat with extra BBQ sauce before serving.
Any sauce you love; it can be sweet, smoky, vinegar-based, or spicy. Use whichever one you like the best.
More Pork Recipes You'll Love
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Printable Recipe
Instant Pot Pulled Pork Tenderloin
Ingredients
Pork Spice Rub
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For The Pulled Pork Tenderloin
- 2 pounds pork tenderloin (trimmed)
- 1 tablespoon olive oil
- 1 cup BBQ sauce (plus more for serving)
- ¼ cup apple cider vinegar
- ¼ cup chicken broth
- 2 tablespoons brown sugar
- buns for serving
Instructions
- In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, mustard powder, salt, and black pepper until evenly combined. Rub the mixture all over the pork tenderloin so it's well coated on all sides.
- Set the Instant Pot to Sauté. Add the olive oil, then sear the pork on all sides until golden brown, about 2-3 minutes per side. This step adds flavor and helps lock in the juices.
- In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, chicken broth, and brown sugar until smooth. Pour the sauce mixture over the pork in the Instant Pot, turning the meat so it is fully coated. Scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 50 minutes. When the timer is finished, let the Instant Pot naturally release pressure for 15 minutes, then carefully vent any remaining steam.
- Shred the pork tenderloin right in the pot with two forks, or transfer it to a cutting board to shred. Return the shredded meat to the pot and stir it into the hot sauce. The Instant Pot keeps the sauce warm, so the pork reheats instantly as you mix it in.
- Serve hot on buns with extra BBQ sauce, or try it tucked into tacos, layered on sliders, or spooned into BBQ bowls. Enjoy!
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Notes
- Make the rub first. Since the Instant Pot heats quickly, it's best to have the spice rub ready before turning on Sauté.
- Sear for flavor. Don't skip this step. Those golden edges add extra flavor.
- Adjust the sauce. Too sweet? Add a splash more vinegar. Too tangy? Stir in another spoonful of brown sugar.
- Sauce too thin? After shredding, set the Instant Pot to Sauté and simmer for 5-10 minutes to thicken.
- Storage: Refrigerate up to 4 days or freeze up to 2 months.
- Freezer-friendly. Cool completely, portion into freezer bags, and lay flat to freeze. Reheat with a splash of BBQ sauce or broth.
- Perfect for parties. Keep the pork on Keep Warm mode in the Instant Pot-guests can serve themselves straight from the pot.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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