Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Rub the
Pork Loin Filet (905 g)
down with
Salt-Free Barbecue Seasoning (7 g)
.
Step 2
Place
Barbecue Sauce (240 mL)
and
Water (240 mL)
in the base of the pressure cooker and whisk together.
Step 3
Add the sauce rubbed tenderloin into the sauce and secure the lid. Set the steam valve to 'sealed' and cook on manual for 30 minutes.
Step 4
While the tenderloin is cooking, set a medium pot of water to boil and place
Red Onion (1/2)
in a colander over the sink.
Step 5
In a medium bowl, whisk together
Apple Cider Vinegar (240 mL)
,
Granulated Sugar (4 g)
and
Salt (6 g)
together until the salt and sugar have completely dissolved.
Step 6
When the water is hot and boiling, pour it out over the colander of red onion over the sink to blanch them. Then add the onions to a bowl and toss with the vinegar mixture. Allow to sit, stirring on occasion.
Step 7
Once the pork is done, quick release the pressure valve and remove the pork to a cutting board to slice into about 10 pieces.
Step 8
Place one slice of pork onto a
Whole Wheat Slider Buns (10)
and top with a few pickled onions, 2
Dill Pickles (20 slices)
, and a drizzle more of BBQ sauce if desired. Serve and enjoy!
