Ingredients Original recipe yields 4 servings Ingredient Checklist 4 cups caffeinated pepper-type soda (such as Dr Pepper®) 2 cups barbeque sauce (such as Sweet Baby Ray’s®), divided 1 pound pork tenderloin 4 hamburger buns 2 cups prepared coleslaw (Optional) Directions Instructions Checklist Step 1 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. Step 2 Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Step 3 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. Step 4 Serve on hamburger buns and top with coleslaw.