This Shredded BBQ Pork is so easy and flavorful! I love making a big batch of it at the beginning of the week, then using it in other recipes throughout the week! My favorite way is to add it to my BBQ Pork Buddha Bowl, YUM! Sometimes I get burned out of chicken, and this pork is my favorite way to spice up the week! Make it with me!
This is another Instant Pot recipe! I know what you're thinking... does she really use her Instant Pot everyday? The answer is YES! It is such a game changer in the kitchen! Seriously. It makes every recipe so quick and simple and juicy and flavorful. Everyone always asks me if they can use a crock pot or the oven and the truth is.. I don't know! I've never tried it because I love my Instant Pot and I love the way it turns out!
This pork is great because you can have 100 grams for 123 calories! That makes it super easy to add to multiple recipes throughout the week. You can do a BBQ pork salad, buddha bowl, quesadilla, sliders, the options are endless! It's super helpful to have a protein prepped and cooked at the beginning of the week for meal prepping.
Shredded BBQ Pork
Yields about 9 100g servings
100 g / 123 calories / 2 F / 4 C / 21 P
2 pounds pork tenderloin
1 medium onion, diced
6 cloves garlic
1/2 cup beef broth or water
1 tablespoon brown sugar
2 teaspoons dry mustard
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon liquid smoke
Set the Instant Pot to sauté and spray with cooking spray. Add the onion and garlic and sauté for 1 minutes. Push to the sides of the pot.
Add the pork tenderloin and brown each side.
Turn the Instant Pot off. Deglaze the pot with the beef broth.
Next, add the seasonings, brown sugar, dry mustard, onion powder, chili powder, cumin, paprika, salt, and pepper.
Finally, add the tablespoon of liquid smoke. This stuff really brings a delicious flavor to this pork!
Lock the lid, set the value to seal, and manually set the pressure timer to 50 minutes.
When the cook time finishes, allow the pot to naturally release for 10-15 minutes. This means let the pot switch to low pressure L0:00 and count up to 15.
Once that time is up, quick release the remaining pressure and open the lid.
Remove the pork and place in in your electric mixer bowl or in a regular bowl to shred with two forks. Reserve the juices from the pot. Shred the pork, then add about 1/4-1/2 of the reserved liquid over the shredded pork.
Serve hot or store in the fridge for later use. This recipe also freezes great in gallon sized ziplocks.
*I almost always double this recipe and use a larger pork tenderloin (or two) because the meat is so good and so easy! Double everything except the liquid smoke and beef broth. You don't need more of these.