Ingredients
Method
- Heat the Instant Pot to sauté. Add oil to the bottom of the Instant Pot.
- Prepare pork tenderloin by trimming fat and cutting each tenderloin into 3 chunks.
- Once the oil is hot, add onions. Sauté for 2 minutes, then add garlic.
- Add the pork and brown on each side, about 2 minutes each.
- Turn off sauté mode. Add beef broth, pepperoncini juice, pepperoncini, and ranch packet to the pork.
- Seal the lid and make sure the knob is turned to sealing. Turn the Instant Pot to Manual Cook for 25 minutes. The clock will start counting down once the Instant Pot is brought to pressure. Let it naturally release for 10 minutes once the 25 minutes is up. Then quick-release the rest.
- Let pork stand for 10 minutes with the 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.