Instant Pot Pork Butt (Pulled Pork)
Break out your Instant Pot to make quick work of that pork butt and you’ll be enjoying tender, flavorful pulled pork in less than 2 hours (including prep and cook time!).
Servings: 8 servings (3 pounds)
Calories: 301kcal
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. Note: If you've got the time, sear the pork chunks first by hitting the Saute function on your Instant Pot. This will take around 8 minutes. The results will be delicious either way, with or without searing.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.
Notes
Give it a sear. Hit the Saute function on your Instant Pot for around 8 minutes to get a quick sear on all sides of the pork butt chunks. No need to dirty another pan!
Reuse the juice! Hit the Saute button on your Instant Pot and reduce the liquid down into a lovely gravy after the pork has finished cooking.
Impart some crispness. 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.
Prepare some side dishes. While the Instant Pot Pork Butt is cooking, prep some sides! I highly recommend pairing with this Jalapeno-Popper Inspired Creamed Kale or this crunchy Top Ramen Noodle Salad.
*Nutrition information was calculated with an online nutrition calculator and should be considered estimates.
Nutrition
Calories: 301kcal | Carbohydrates: 2g | Protein: 38g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 589mg | Potassium: 739mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 446IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 3mg