You want pulled pork and you want it ASAP. Break out your Instant Pot to make quick work of that pork butt and you'll be chowing down on tender, flavorful pulled pork in less than 2 hours (including prep and cook time!).
Hello, fellow pork lover! The pork butt is one of my favorite cuts of pork for oh so many reasons, and I hope it's a favorite of yours too.
The default way to cook pork butt (aka pork shoulder) is to toss it in a slow cooker and let it get tender and delicious the low and slow way. No doubt this pork butt cooking method leads to some tender and delicious results, but sometimes a shortcut is desirable. Especially if you had a busy morning and didn't get the opportunity to start your pork butt on its slow and low cooking journey.
The Instant Pot (electric pressure cooker) has entered the chat, ready to get the pulled pork party started.
Jump to:
- You'll love this Instant Pot Pulled Pork because
- Made this last night. I didn't have a "go to" recipe for IP pork butt, so I googled and liked what I saw here. Cooked exactly to recipe and everyone enjoyed it. Full of flavor and easy to prepare. - Dawn (an Instant Pot Pulled Pork aficionado!)
- Ingredients
- Spicy Instant Pot Pulled Pork Variations
- Substitutions
- How to Make Instant Pot Pork Butt (Pulled Pork) - Directions
- Storage
- Top tip
- Recipe FAQs
- Related Recipes
- Instant Pot Pork Butt (Pulled Pork)
You'll love this Instant Pot Pulled Pork because
- It cooks fast! Making pulled pork is typically a slow cooker's game, but not with the Instant Pot! This Instant Pot Pulled Pork takes less than 2 hours - from start to finish!
- It's a versatile dinner main! I opted to keep the seasonings simple - salt, onion powder, garlic powder, cumin, paprika, and oregano - so that you can opt to top the finished pulled pork with whatever sauce you'd like!
- The leftovers! When I make this, I know I can rely on leftovers and a little bit of creativity to transform day-old pulled pork into something else for dinner. Like these Pulled Pork Tostadas, made with leftover shredded pork butt. Also a great addition to Pork Enchilada Hot Dish (Casserole).
- Budget cut with great flavor! Pork shoulder is one of those cuts that's reliably cheaper than other cuts, because it takes time to tenderize. At the time of this writing (2025), this cut runs around $2.50 - $3.99 a pound where I live. But when cooked in a pressure cooker, the results are tender, moist, and delicious.
Made this last night. I didn't have a "go to" recipe for IP pork butt, so I googled and liked what I saw here. Cooked exactly to recipe and everyone enjoyed it. Full of flavor and easy to prepare. - Dawn (an Instant Pot Pulled Pork aficionado!)
Ingredients
- Pork butt (pork shoulder) - This recipe is perfect for a 3-3 ½ pound pork butt. I recommend cutting into 4 large chunks before cooking to achieve a quick, even cook. Trim off excessive amounts of fat before cooking; this is especially helpful if you anticipate saving the leftover juice so it doesn't get too greasy.
- Vegetable or olive oil - To help the seasonings adhere to the pork.
- Seasonings - Including salt, onion powder, garlic powder, cumin, paprika, oregano.
- Chicken or beef stock (or broth) - I often reach for a prepared version, but you could also make your own Instant Pot Bone Broth and use it here. Just keep in mind the sodium content level of what you use; for instance, a low-sodium broth might mean more salt seasoning.
- Apple cider vinegar - Just a little for an acidic punch and to help tenderize the meat while it cooks. You could also use regular vinegar or red wine vinegar in its place as a tenderizer. There isn't enough vinegar in this recipe to significantly change the resulting pork flavor.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
Spicy Instant Pot Pulled Pork Variations
This Instant Pot Pork Butt recipe isn't spicy at all, but if you want to add some zing here are a few ingredients to add to the mix. I advise adding ¼ - ½ teaspoon of the dry spices, 1 - 2 tablespoons of the sauces, and 1-2 fresh peppers if you want the heat present but agreeable to most palates.
- Cayenne pepper
- Hot Hungarian paprika
- Chili powder
- Chipotle chili powder
- Chipotle en adobo sauce
- Hot sauce (like Tabasco)
- Jalapenos, serranos, or other fresh hot pepper
Substitutions
Here are some substitutions you can make in a pinch.
- Onion powder - You can absolutely toss in some fresh onion instead, try adding 1 cup of thinly sliced onion of choice.
- Garlic powder - Like for the onion powder above, you can use its fresh counterpart instead. Toss in 3-4 finely minced cloves of garlic.
- Chicken or beef stock - Beer or a soda like Coke or Dr. Pepper works too. Dr. Pepper works great in this Instant Pot Carnitas recipe.
How to Make Instant Pot Pork Butt (Pulled Pork) - Directions
This Instant Pot Pulled Pork recipe will give you the delicious results you want in a fraction of the time a slow cooker requires. Here's how you make it.
Add all the seasonings (salt, onion powder, garlic powder, cumin, paprika, and oregano) to a bowl and stir to combine.
- Photo 1: Sprinkle the seasoning all over each pork butt chunk, making sure to coat the exterior evenly. You should use all of the seasonings.
- Photo 2: Add the seasoned pork butt chunks to the Instant Pot, then add the chicken (or beef) stock and apple cider vinegar. Note: I did not sear my pork, but you can absolutely do so with the Saute function beforehand.
- Photo 3: Put the lid on and set your Instant Pot to High Pressure for 60 minutes (I also select the Keep Warm setting). The Instant Pot will take around 10-12 minutes to come to pressure and start cooking.
- Photo 4: When the pork butt has finished cooking, let the pressure naturally release. If you opt for a quick release, I can't promise the meat will be as tender as this rapid air expulsion tends to dry meat out. This will take 20 minutes. The steam release valve will fall when the pressure has naturally dissipated.
- Photo 5: Transfer the cooked pork to a large bowl and use two forks to shred it into smaller pieces.
- Photo 6: I like to add some of the liquid remaining in the Instant Pot back to the shredded meat to keep it juicy - 2-3 tablespoons - and then save the rest of the liquid for another use.
Use the shredded pork butt for tacos, sandwiches, and more! The flavor is neutral enough for many different applications, plus you can add hot sauce or barbecue sauce to take it to another level.
Hint: While the Instant Pot Pork Butt is cooking, prep some sides! I highly recommend pairing with this Jalapeno-Popper Inspired Creamed Kale, this fresh Cucumber Dill Salad, or this crunchy Top Ramen Noodle Salad. Or this refreshing Mexican Dense Bean Salad. Or take it Tex-Mex and pair it with this super cheesy refried bean dip.
Storage
As someone who cooks for two, I LOVE having leftover pulled pork to repurpose throughout busier weeks! Like in these Pulled Pork Tostadas or these Leftover Pulled Pork Tacos. Store leftover Instant Pot Pork Butt in a lidded container in the refrigerator for up to 5 days. Or freeze in an airtight container for 3-6 months.
Top tip
Tip 1. Reuse the juice! You know, the cooking liquid that gets left behind after the pork butt has finished cooking. You could hit the Saute button on your Instant Pot and reduce the liquid down into a lovely gravy (an excellent idea if you're serving this with mashed potatoes!). You can also strain and save the juice for later use, like using it to make instant Ramen or as a base for other kinds of soups, like this Venison and Bean Soup.
Tip 2. Make a BBQ drizzle. One of my favorite store-purchased barbecue sauces is Sweet Baby Ray's, but it's definitely on the thicker side. I like to add 1 tablespoon of juice to every 2 tablespoons of Sweet Baby Ray's to achieve a lovely, drizzle-worthy pulled pork sauce. Just drizzle it over the top of your pork, then get to shredding and mixing!
Tip 3. Give it a sear. Okay, so I am one of those people who sometimes skips the meat searing step. BUT, I encourage you to do so if you have the time! Simply hit the Saute function on your Instant Pot for around 8 minutes. That should be enough time for you to get a quick sear on all sides of the pork butt chunks. No need to dirty another pan!
Tip 4. Impart some crispness. The Instant Pot may pressure cook tougher cuts like a pork butt quickly, but under pressure you can expect moist results, not crispy ones. If you like a little texture to your pork, I recommend frying the pulled pork in a little bacon grease afterwards (I explain how to do this in my Dr. Pepper Carnitas recipe). You could also take a baking sheet and arrange the shredded pork in a single layer; broil for just a few minutes (watch it like a hawk, ovens can vary in broil power, learned that the hard way!). Or air fry at 400 degrees Fahrenheit for around 5 minutes, or until it suits your preferred level of crispness.
Tip 5. To shred or not to shred. I typically shred my cooked pork butt for various things like pulled pork sandwiches and tacos, but you could serve it rustically by cutting the four chunks into smaller ones. The meat will be so tender, you could gently tear it into delicate morsels for serving. And serve it alongside buttery mashed potatoes, maybe some tender crisp glazed carrots...
Tip 6. Cooking a bigger butt. I usually purchase a 3-3 ½ pound pork butt since I cook for two. As a general guideline, cook a 3-4 pound pork butt for 45-60 minutes. If you wanted to cook a larger cut, add 15-20 minutes per pound.
Recipe FAQs
Either bone-in or boneless work just fine! For bone-in pork butts simply remove the bone after cooking, which is what I did here.
I have SO MANY ideas! If you're taking dinner a taco route, rice and these restaurant-style refried beans are a great idea. Thinking about pulled pork sandwiches? Try a complementary salad. See below for additional suggested pairings 🙂
If your pork turns out tough after cooking in the Instant Pot, it's most likely because you were impatient and failed to wait for the pressure to naturally release. The secret to tender pork in the Instant Pot - regardless of cut - is to NOT release the pressure right away. Failure to let the instant pot naturally release pressure can cause the meat to seize and toughen.
Yes, adding liquid to your pressure cooker along with your pork butt will ensure the pressure cooker can create steam for cooking and aids in creating tender and moist results. I recommend adding at least a ½ cup of liquid when cooking a 3 to 3 ½ pound pork butt. Without liquid, you might get the dreaded 'burn' error on your Instant Pot. If this happens, let the Instant Pot naturally release, then open the lid and add more liquid. Make sure to pick up the pork chunks so they don't stick to the bottom of the pot. Then, resume cooking as instructed.
This recipe is perfect for a 3 - 3 ½ pound pork butt. If you want to go larger, say 4 pounds or more, I recommend adding more seasoning before cooking.
Related Recipes
Looking for other recipes like this pulled pork recipe? If so, give these a whirl:
If you tried this Instant Pot Pulled Pork recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Instant Pot Pork Butt (Pulled Pork)
Equipment
Ingredients
- 3-3 ½ pounds pork butt (cut into 4 large chunks)
- 1 ½ tablespoons vegetable or olive oil
- ½ tablespoon salt
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- ½ tablespoon oregano
- ½ cup chicken or beef stock (or broth)
- 2 tablespoons apple cider vinegar
Instructions
- Add all of the seasonings (salt, onion powder, garlic powder, cumin, paprika, and oregano) to a bowl and stir to combine.½ tablespoon salt, ½ tablespoon onion powder, ½ tablespoon garlic powder, 1 tablespoon cumin, 1 tablespoon paprika , ½ tablespoon oregano
- Drizzle vegetable or olive oil over each pork butt chunk, making sure to coat the exterior evenly so the seasonings stick.3-3 ½ pounds pork butt, 1 ½ tablespoons vegetable or olive oil
- Sprinkle the seasoning all over each pork butt chunk, making sure to coat the exterior evenly. You should use all of the seasonings.
- Add the seasoned pork butt chunks to the Instant Pot, then add the chicken (or beef) stock and apple cider vinegar.½ cup chicken or beef stock, 2 tablespoons apple cider vinegar
- Put the lid on and set your Instant Pot to High Pressure for 60 minutes (I also select the Keep Warm setting). The Instant Pot will take around 10-12 minutes to come to pressure and start cooking.
- When the pork butt has finished cooking, let the pressure naturally release. If you opt for a quick release, I can't promise the meat will be as tender as this rapid air expulsion tends to dry meat out. This will take around 20 minutes. The steam release valve will fall when the pressure has naturally dissipated.
- Transfer the cooked pork to a large bowl and use two forks to shred it into smaller pieces.
- I like to add some of the liquid remaining in the Instant Pot back to the shredded meat to keep it juicy - 2-3 tablespoons - and then save the rest of the liquid for another use.
- Use the shredded pork butt for tacos, sandwiches, and more! The flavor is neutral enough for many different applications, plus you can add hot sauce or barbecue sauce to take it to another level.
Misty Mtn says
🙌GREAT RECIPE!!!🙌
Cooked a 7 lb. Butt roast by doubling this recipe. I did a quick sear on all sides after cutting my roast into 3 pieces. Then added another 45 minutes to the cook time. The slow natural release must be the key here cuz this meat was TENDER!!!⭐️⭐️⭐️⭐️⭐️ I followed her advice and reduced the leftover liquid after removing pork— great for mixing with Sweet Baby! Thank you for this recipe!
Sheryl moreau says
came out amazing! I like that it has minimal seasonings so you can use the pork for many different dishes after it's cooked. pulled pork sliders topped with coleslaw, pulled pork with instant pot potatoes and carrots and pulled pork tacos. I do sear the pork on saute and add carrots and potatoes to the bottom of the instant pot with a cup and a half of liquid. I make gravy from the liquid, best gravy
Holly says
Pulled pork is delicious!
Shay Davidson says
This is a quick, easy recipe, and it's very versatile and well, yummy! My favorite thing to do with it is to sauté onion, mushrooms, and bell pepper in a pan with drippings from the pork, add the pulled pork to warm, then put the mixture on a french roll and melt cheese over the top--I prefer provolone. It's so good. The one thing I'd do differently next time I make the pulled pork would be to put the liquids into the pot first, then add the seasoned meat. I also added twice the salt to the season mix, but some people don't like too much sodium.
Dawn says
Made this last night. I didn’t have a “go to” recipe for IP pork butt, so I googled and liked what I saw here. Cooked exactly to recipe and everyone enjoyed it. Full of flavor and easy to prepare.
Christina Koncker says
Thanks for taking the time to share your experience and I'm glad you enjoyed the recipe!
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