Instant Pot Pulled Pork Tenderloin Recipe: Set and Forget Smoky Tenderness

This method turns pork tenderloin into fall-apart tender pulled pork with minimal effort. The Instant Pot works its magic, infusing smoky flavors while keeping the meat juicy and perfectly shreddable.

With just a few simple ingredients and the right seasoning blend, you’ll achieve restaurant-quality results in a fraction of the time. The pressure cooker locks in moisture, ensuring every bite melts in your mouth.

Ingredients for Instant Pot Pulled Pork Tenderloin

A few quality ingredients transform pork tenderloin into smoky, fall-apart perfection in your Instant Pot.

The pork tenderloin should be uniform in thickness for even cooking. Costco and Whole Foods typically carry high-quality options with good marbling. Diamond Crystal kosher salt is ideal for its clean flavor and precise measurement. For the smoked paprika, Penzeys offers an excellent variety that delivers consistent, robust smoke without bitterness.

No liquid smoke? Increase smoked paprika to 2 tbsp for deeper flavor. Vegetable broth can replace chicken broth if needed. Brown sugar alternatives like coconut sugar work, but may alter the final color. The apple cider vinegar is essential—don’t substitute white vinegar as it lacks the necessary fruitiness to balance the dish.

Store raw pork tenderloin in the coldest part of your refrigerator for up to 3 days. Once cooked, pulled pork keeps beautifully for 4-5 days refrigerated or 3 months frozen. Reheat gently with a splash of broth to maintain moisture.

Step-by-Step Instructions for Pulled Pork Tenderloin

Here’s the method. Straightforward, tested, works every time.

Step 1: Create the Dry Rub and Season the Pork

In a small bowl, combine the 1 tbsp Smoked Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 2 tbsp Brown Sugar, 1 tbsp Kosher Salt, and 1 tsp Black Pepper. Mix thoroughly until the spices are evenly distributed and the brown sugar has no clumps. This blend creates the foundation of flavor for your creation.

Pat the 2 lb Pork Tenderloin dry with paper towels, then brush it all over with the 2 tbsp Yellow Mustard. The mustard acts as a binder for the rub while adding a subtle tang. Massage the dry rub into every surface of the pork, pressing firmly to ensure it adheres. This step guarantees a well-seasoned crust that translates into flavorful, tender meat.

Step 2: Sear the Pork Tenderloin

Set your Instant Pot to the “Sauté” function on normal heat. Add the 1 tbsp Olive Oil and let it heat until it shimmers. Place the seasoned pork tenderloin in the pot and sear on all sides for 2-3 minutes per side until the exterior develops a deep, golden-brown crust.

Searing locks in juices and creates the Maillard reaction, which develops complex, savory flavors. Don’t rush this step—wait until the pork releases easily from the pot before turning it. Once seared, remove the pork and set it aside temporarily.

Step 3: Deglaze and Pressure Cook

With the Instant Pot still on the “Sauté” setting, pour in the 0.25 cup Apple Cider Vinegar. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot—these are packed with flavor. Add the 1 cup Chicken Broth and 1 tsp Liquid Smoke, then stir to combine.

Return the pork tenderloin to the Instant Pot, ensuring it’s mostly submerged in the liquid. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 35 minutes. The pork should reach an internal temperature of 195-205°F, ensuring it becomes fork-tender.

Step 4: Shred and Finish with Barbecue Sauce

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Remove the pork tenderloin and place it on a cutting board. It should fall apart easily when prodded with a fork.

Use two forks to shred the pork into bite-sized pieces. Transfer the shredded pork to a large bowl and stir in 1.5 cups Barbecue Sauce until every piece is evenly coated. The pork should be moist but not swimming in sauce. Serve immediately, or let it rest for 10 minutes to allow the flavors to meld together.

Wine and Beer Pairings for instant pot pulled pork tenderloin

Bold Red Wines

A medium-bodied Zinfandel with its jammy fruit notes complements the smoky-sweet flavors beautifully. I love Ravenswood Old Vine—its peppery finish cuts through the richness. Serve slightly chilled at 60-65°F for best results. 🍷

Crisp Whites

A Viognier offers enough body to stand up to this dish while its stone fruit notes harmonize with the brown sugar. Yalumba makes a reliable Australian version. Chill to 45-50°F before serving.

American Lagers

For beer lovers, a Dallas Blonde Ale from Deep Ellum Brewing has the malt backbone to match the pork’s sweetness. Its 5.2% ABV won’t overpower the meal. Serve ice-cold at 38-42°F. 🍺

Smoky Porters

A robust porter like Founders Porter mirrors the dish’s smokiness with chocolate and coffee undertones. The carbonation cleanses your palate between bites. Ideal at 50-55°F.

Rosé Option

Surprisingly, a dry Provence-style rosé works wonderfully. Whispering Angel has crisp acidity that cuts through the richness. Serve well-chilled at 45°F.

Frequently Asked Questions