Porketta Roast (in the Instant Pot)

If you want a bold, Italian-flavored pork bomb in a fraction of the time, this Instant Pot Porketta Roast is guaranteed to please! You'll wind up with tender, shreddable chunks of Italian-flavored pork, perfecting for serving solo or between two buns.

Course Main Course

Cuisine Mexican

Keyword instant pot porchetta roast

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 317kcal

Author Christina Koncker

Equipment

1 Instant Pot

Ingredients

1 3-4 pound pork butt or boneless pork top loin roast* (see notes)
1 tablespoon olive or vegetable oil
7-8 tablespoons porchetta seasoning (grass)
1-2 tablespoons porchetta salt and pepper mix
½ cup chicken stock

Instructions

Drizzle vegetable or olive oil over the pork, making sure to coat the exterior evenly so the seasonings stick.
1 3-4 pound pork butt or boneless pork top loin roast*, 1 tablespoon olive or vegetable oil
Sprinkle the porchetta “grass” seasoning all over the pork, making sure to coat the exterior evenly. Then, add the salt and pepper mix.
7-8 tablespoons porchetta seasoning (grass), 1-2 tablespoons porchetta salt and pepper mix
Add the seasoned pork to the Instant Pot, then add in the chicken stock.
½ cup chicken stock
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 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 or cutting board. If using pork butt, it should naturally fall apart into larger chunks or you could shred it with two forks (like pulled pork). If using a loin, let it rest then cut into slices.
Enjoy!

Notes

Pork Preparatory Note: I used a nearly 4-pound pork butt for this recipe. I decided to cut it in half so it would fit better in the Instant Pot. If using a pork top loin roast, you can either use it whole and coat the exterior or butterfly it, add seasoning, then roll it back up into a loin. And maybe sprinkle some seasoning on the outside too, for good measure.

Hint: I like to save the leftover liquid for another use, like adding to soups and sauces or using it to cook things like rice in.

*The nutrition information was calculated using an online calculator and should be considered estimates, not actual calories.

Nutrition