Recipe Details
Ingredients
-
4cupscaffeinated pepper-type soda (such as Dr Pepper®)
-
2cupsbarbeque sauce (such as Sweet Baby Ray’s®), divided
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1poundpork tenderloin
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4hamburger buns
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2cupsprepared coleslaw (Optional)
Cooking Directions
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Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
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Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.
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Serve on hamburger buns and top with coleslaw.
Tips
Add 5 minutes to the cook time if using frozen pork loin.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories627 | |
| % Daily Value * | |
| Total Fat 11g |
13% |
| Saturated Fat 3g |
15% |
| Cholesterol 71mg |
24% |
| Sodium 1697mg |
74% |
| Total Carbohydrate 106g |
39% |
| Dietary Fiber 3g |
11% |
| Total Sugars 35g |
|
| Protein 25g |
|
| Vitamin C 34mg |
171% |
| Calcium 131mg |
10% |
| Iron 3mg |
18% |
| Potassium 782mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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