![](https://cdn.statically.io/img/www.allrecipes.com/thmb/2yfTybcHJC4WCZdgEo9IU7PcBUo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6303983-bd05dbb109e54ffa973c70f2a81e3a20.jpg)
Ingredients
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4 cups caffeinated pepper-type soda (such as Dr Pepper®)
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2 cups barbeque sauce (such as Sweet Baby Ray's®), divided
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1 pound pork tenderloin
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4 hamburger buns
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2 cups prepared coleslaw (Optional)
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.
Recipe Tip
Add 5 minutes to the cook time if you're using frozen pork loin.
Nutrition Facts (per serving)
627 | Calories |
11g | Fat |
106g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 627 | |
% 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 | 51% |
Vitamin C 34mg | 38% |
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.