Rub the Pork Loin Filet (2 pound) down with Salt-Free Barbecue Seasoning (1 tablespoon).
Place Barbecue Sauce (1 cup) and Water (1 cup) in the base of the pressure cooker and whisk together.
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.
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.
In a medium bowl, whisk together Apple Cider Vinegar (1 cup), Granulated Sugar (1 teaspoon) and Salt (1 teaspoon) together until the salt and sugar have completely dissolved.
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.
Once the pork is done, quick release the pressure valve and remove the pork to a cutting board to slice into about 10 pieces.
Place one slice of pork onto a Whole Wheat Slider Bun (10) and top with a few pickled onions, 2 Dill Pickle (20 slice), and a drizzle more of BBQ sauce if desired. Serve and enjoy!