Ingredients
Method
- Heat instant pot to saute. Add oil to bottom of instant pot.
- Prepare pork tenderloin by trimming fat and cutting each tenderloin into 3 chunks.
- Once oil is hot, add onions. Saute 2 minutes and then add garlic.
- Add in pork to brown on each side, about 2 minutes each.
- Turn off saute mode. Add beef broth, pepperoncini juice, pepperoncinis, and ranch packet to the pork.
- Seal lid and make sure knob is turned to sealing. Turn instant pot on manual cook 25 minutes. Clock will start counting down once instant pot is brought to pressure. Let naturally release for 10 minutes once 25 minutes is up. Then quick release the rest.
- Let pork stand 10 minutes with lid off before shredding. Use two forks or tongs to shred. Enjoy!
Nutrition
Notes
*For crockpot - cook on low for 6-7 hours or until shreddable.
- Cut the Tenderloin Into Chunks Before Cooking: Trim the fat and cut each pork tenderloin into 3 chunks before browning. This helps the Instant Pot cook everything evenly and gives you better texture for shredding later.
- Don't Skip the Natural Release: Once the 25-minute cook time is up, let the Instant Pot naturally release pressure for 10 minutes before doing a quick release. This step is key to getting that tender, pull-apart pork that everyone goes crazy for.
- Don't Worry About the Pepperoncini Heat: If you're nervous about the pepperoncini making this dish too spicy, don't be! They add a delicious vinegary tang when cooked rather than heat — so throw in all 10 of them with confidence.