Instant Pot Pork Butt
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Instant Pot Pulled Pork made with a Boston butt is as juicy and flavorful as if it slow roasted all day. This version is ready in just one hour and great if you need to feed a crowd.
Have you ever had a pork butt or pork shoulder that was smoked or slow-cooked all day? It’s absolutely delicious! But let’s face it, we don’t always have time to wait that long for dinner to be cooked.
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
While slow roasting is great for special parties and gatherings, it’s not realistic for a weeknight meal. Which is why I decided to throw a pork butt in the Instant Pot to see what would happen. I also like to use my Crockpot Pulled BBQ Chicken for easy dinners.
I must say, the results were fantastic – juicy, tender meat in an hour! It’s possible I may never cook pulled pork any other way.
Not only is the cooking time much faster, but the flavors are amazing. You don’t have to worry about standing outside with the smoker. And making it ahead of time is a breeze.
To make your life easier when cooking with an Instant Pot, check out this accessory kit. It’s super handy and functional, plus much cheaper than buying each piece separately.
What’s the Difference Between a Pork Butt and a Pork Shoulder?
These are actually two different cuts of meat. A pork shoulder is from the thinner triangle-shaped area of the shoulder, while the pork butt is thicker and from the lower portion.
Pork butts typically have more marbling than a shoulder, so they tend to be more tender and are more flavorful.
Did you know why they call it a pork butt? During the Revolutionary war, pork was stored in barrels referred to as “butts”. Boston butt was coined because they were a New England specialty food.
Ingredients for Instant Pot Pork Butt
Pork – you can use a shoulder cut or a Boston butt
Chicken broth – if you don’t have chicken broth you can use veggie or beef
Apple cider vinegar – don’t skip this ingredient, it brightens up the flavor
Oil – to sear the pork before pressure cooking. Searing the meat seals in the flavor and browns the meat.
Dry Rub Ingredients
- brown sugar
- kosher salt
- pepper
- paprika
- mustard
- garlic powder
- crushed red pepper flakes, optional
Tips for Making Pulled Pork
- Be sure to deglaze the inner pot to loosen any stuck on bits. This helps you avoid the dreaded burn notice.
- Use the Natural release after cooking to keep the meat juicy and flavorful.
- If you’re not eating right away, place the pork back in the inner pot to keep it warm until ready to serve.
- Keep your Instant Pot away from cabinets when releasing the pressure so the steam doesn’t ruin them.
- For easy cleanup wash the inner pot in your dishwasher.
How To Freeze Instant Pot Pork Butt
Once the pulled pork has completely cooled, store in a freezer bag or use a vacuum sealer. Cooked meat will keep for up to 3 months.
Ways to Serve Pulled Pork:
- Nachos
- Pulled Pork Sandwiches
- Tacos
- Stuffed Potatoes
- Over a Salad
Need a yummy side dish that pairs perfectly with pulled pork? Try my Simple Southern Coleslaw or California Slaw, along with some green bean casserole, vegetable salad, or my FAVORITE pasta salad!
More Instant Pot Recipes You Will Love:
**Pin the Instant Pot Pulled Pork Recipe for Later**
Instant Pot Pork Butt
Equipment
Ingredients
- 3-4 pound pork roast, shoulder or butt
- 2 tablespoons olive oil
- 1 cup chicken broth
- ¼ cup apple cider vinegar
Dry Rub
- 3 tablespoons brown sugar, packed
- 3 teaspoons kosher salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes, optional
Instructions
- Allow the pork to sit at room temperature for 15 minutes before starting. Trim excess fat and cut roast into 4 pieces, removing any bones.
- Add spices to a large bowl and whisk together. Add pork to the bowl and toss until well coated.
- Turn Instant Pot to the Saute setting. Add olive oil and heat until hot. Add pork and brown on all sides, about 2 minutes per side. Remove pork and set aside.
- Add the chicken broth and deglaze the bottom of the pot, making sure to scrape up all the browned bits with a wooden spoon. Add the apple cider vinegar and mix together.
- Place the pork chunks back into the pot. Select Manual High Pressure setting for 60 minutes and set the valve to the Sealing position.
- After cooking is complete, allow the pressure to naturally release for 15 minutes. Manually release any remaining pressure.
- Remove cooked pork to a large platter or bowl, cover loosely with foil and allow to rest for 5-10 minutes. Shred meat with 2 forks.
- Serve on toasted buns with desired topping (BBQ sauce, coleslaw).
Notes
- You may need to sear the meat in batches.
- Don’t skip deglazing the pot or you could receive a burn notice.
- Naturally releasing the pressure keeps the meat tender.
- Store leftovers in refrigerator up to 3 days or freeze up to 2 months.
- This recipe is great for meal prep, potlucks & parties.
- This recipe can be doubled if you have a larger Instant Pot (you don’t want to exceed the max fill line). Cooking time remains the same.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
THE BEST!!
Does this work if the meat is served in large chunks without shredding? Thank you!
Yes, you can serve this as chunks if you don’t want to shred the meat.
Perfect without any thing but your recipe! Fantastic! Easy!!
So glad you liked the recipe, Margo.
This is a delicious recipe! I have made it once and am making it again today. It is simple to do. I will be following you.
So glad you like this easy recipe, Cathy!
Our grocery had Pork Boston Butt on sale, and went looking for a recipe. Glad I found this site! Followed the recipe, but substituted half the chicken broth with light beer, and the chicken broth was 1/2c water with granules from a Ramen noodle packet, and added a dash of liquid smoke. You are so right, DO brown the meat in the instant pot and deglaze. The end result was wonderful!
Love the idea of swapping out a little beer for some of the broth – way to make it your own, Julia!
Wonderful and oh soo tender.
Making it again tonight for cooking lesson 101 in the InstaPot for friends that don’t know how to cook in an InstaPot!
How fun to teach your friends how to use the Instant Pot! It’s a great recipe for beginners. So glad you liked it, Renee!