Drain and rinse beans before adding to the Instant Pot or crock pot. Slice pork tenderloins into 6-8 pieces. If you'd rather leave them whole, extend cook time about 5-10 minutes.

Add pork tenderloin slices on top of the beans (use the rack if you have it) and top with barbecue sauce. (If you're using plain pork tenderloins, you may want to add a bit of salt and other seasonings in addition to the barbecue sauce.) 

Seal Instant Pot and cook on manual for 32-35 minutes, using a natural release—about 15 minutes. If you're using a crock pot, cook on low for 6-7 hours or high for 3-4 hours. 

Once the pork has cooked, remove tenderloins and shred with two forks. The pork should be tender and easily shredded with forks in the next step. (A meat thermometer also comes in handy here.)

Depending on the cut of your tenderloins, you may have a bit of liquid remaining in your beans and sauce mixture. Using the saute function on the Instant Pot is a great way to remove excess liquid before adding the beans and sauce to your shredded pork.

That's it. Refrigerate and enjoy all week long!