Instant Pot Pork Butt (Pulled Pork)
Enjoy juicy, shredded pork in a fraction of the time with this Instant Pot Pork Butt recipe. Turn it in to BBQ Pulled Pork or serve as a pot roast for a delicious, budget-friendly dinner.
Servings 10 -12 servings
Calories 541kcal
Equipment
Ingredients
- 5 pound pork butt or boston butt or pork shoulder, bone-in or boneless
- 1/4 cup brown sugar
- 1 Tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 1/2 cup ketchup
- 1 teaspoon liquid smoke optional
Instructions
- Combine all the dry ingredients and rub all over the pork butt as a dry rub.
- In a bowl or measuring cup, whisk together water, vinegar, ketchup and liquid smoke.
- Pour the liquid mixture into the Instant Pot.
- Place the dry-rubbed pork butt in the liquid. Do not use a trivet. You want the pork sitting in the liquid.
- Close the lid, seal and cook on high pressure for 85 minutes.
- Once cooking time is complete, allow to natural pressure release for 15 minutes.
- Open the valve to release any remaining pressure, then remove the lid.
- Remove and cut into chunks and serve as pot roast or shred and return to the instant pot to soak up some extra flavor in the juices.
- Serve on sandwich with your favorite sauce, on a salad, as tacos, or however you like.
Notes
Variations: Pork butt and pork shoulder are actually two different cuts of meat, but you can use either in this recipe. Feel free to mix 3/4 cup bbq sauce with your pulled pork for delicious barbeque.
Storing: Your cooked pork butt will store in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months. If freezing, I recommend freezing the meat in the braising liquid.
Nutrition
Serving: 1g | Calories: 541kcal | Carbohydrates: 8g | Protein: 44g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 19g | Cholesterol: 163mg | Sodium: 542mg | Sugar: 6g