- 1 lb Pork Tenderloin
- 1 Tbsp Olive Oil
- 1/2 Tbsp Paprika
- 1/2 Tbsp Dry Mustard
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1/2 tsp Cumin
- 1 Tbsp Swerve Brown (or brown sugar)
- 3/4 C (180mL) Low Sodium Chicken Broth
- 3/4 C (192g) BBQ Sauce, divided
- 2 Tbsp (30g) Hot Sauce (optional)
Cooking the Pork Tenderloin
- Mix the salt, pepper, paprika, dry mustard, cumin, and brown sugar together in a small bowl. Mix the chicken broth, 1/4 C (64g) bbq sauce, and optional hot sauce in another bowl. Set aside.
- Rub or brush the olive oil on the pork tenderloin. Coat both sides of the pork tenderloin with the mixed spices.
- Turn the Foodi’s sauté function on its HI setting. Once the pot is hot (sizzles with a flick of water), add the pork tenderloin and cook for 2 minutes to develop a good sear on one side. Flip and cook for another 2 minutes. Add the broth mixture, seal the Foodi, and pressure cook on HI for 10-12* minutes with quick release pressure.
- Transfer the cooked pork tenderloin to a large bowl to rest.
Shredding, Saucing, and Crisping
- Turn the Foodi’s sauté function on HI again until the remaining liquid has thickened to a sauce that leaves a trail when you drag a spatula across the pot, about 5-6 minutes.
- Shred the pork tenderloin with two forks, meat claws, or stand mixer with a paddle attachment. Pour the remaining 1/2 C (128g) of BBQ sauce and stir before adding back to the Foodi with the thickened sauce. Stir to fully coat the pulled pork in the sauces.
- Optional: Use the Foodi’s broil function for 10-12 minutes to make the pulled pork crispy.
Notes:
*Use 10 minutes for long, thin tenderloins and 12 for shorter, thicker tenderloins. If the pork hasn’t reached 165F in the center at the end of cooking, you can seal and cook for a few extra minutes.