Instant Pot Pork Shoulder

Instant Pot pork shoulder shredded

The Spruce / Diana Rattray

  • Total: 80 mins
  • Prep: 10 mins
  • Cook: 70 mins
  • Pressure/Build Time: 25 mins
  • Yield: Serves 8

Pork shoulder is the perfect dish for a family get-together, game day party, or potluck dinner. Shredded melt-in-your-mouth pork makes delicious sandwiches, tacos, or burritos, and it is super fast and easy to cook in the Instant Pot. There's no need to wait for a weekend or vacation day to enjoy a perfectly cooked pork shoulder. With the Instant Pot, the seared pork cooks in just over an hour.

This is a no-frills recipe that yields perfectly seasoned shredded pork that can be used in many ways. Add cumin or taco seasonings for Tex-Mex flavors or finish the pork with barbecue sauce or North Carolina vinegar sauce for fabulous pulled pork sandwiches.

The shredded pork freezes beautifully, too, so don't worry if it seems like too much food for your family. Freeze the leftover shredded pork in small portions to enjoy in future meals and sandwiches.

Ingredients

  • 4 pounds pork shoulder (Boston butt or picnic)
  • 1 tablespoon vegetable oil
  • 1 onion (cut into quarters)
  • 6 cloves garlic (finely chopped)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon pepper (freshly ground)
  • 1 cup chicken stock (unsalted or low sodium)

Steps to Make It

  1. Gather the ingredients.

    ingredients for instant pot pork shoulder
    The Spruce / Diana Rattray
  2. Slice the pork shoulder into 3 or 4 large chunks.

    raw pork shoulder cut into chunks
    The Spruce / Diana Rattray
  3. Select the sauté function and heat the oil in the Instant Pot inner pot. When the oil is hot and shimmering, add the pork pieces. Cook for about 8 to 10 minutes, turning to brown all sides. A deep brown crust will add to the flavor and texture of the meat.

    seared pork shoulder pieces in the instant pot
    The Spruce / Diana Rattray
  4. Add the onion, minced garlic, 1 teaspoon of the kosher salt, pepper, and chicken stock.

    instant pot with pork shoulder, onions, and garlic
    The Spruce / Diana Rattray
  5. Secure the lid on the pot and turn the steam release vent to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 60 minutes. When the time is up, let the pressure come down naturally for 10 to 20 minutes. 

    instant pot valve on sealing
    Diana Rattray
  6. With a slotted spoon, remove the pork to a bowl and set it aside to cool. Strain the liquids through a mesh strainer. Skim off fat and discard the solids. Return the defatted liquids to the Instant Pot. Taste the liquid and adjust the seasonings.

    instant pot pork shoulder
    The Spruce / Diana Rattray
  7. Shred the pork and return it to the Instant Pot; cancel the warm setting and select the sauté function. Cook until the pork is hot.

    heat the shredded pork and juices
    The Spruce / Diana Rattray
  8. Transfer to a serving bowl. Alternatively, switch to the keep warm setting and serve the pork from the Instant Pot.

    shredded pork with bbq sauce and kaiser rolls
    The Spruce / Diana Rattray
  9. Serve the pork in warm buns or taco shells with garnishes.

    shredded pork or pulled pork sandwiches
    The Spruce / Diana Rattray

Recipe Variations

  • Mexican Pork Carnitas: Add 1 1/2 teaspoons of dried oregano and 1 1/2 teaspoons of dried cumin to the pork along with the garlic and replace half of the chicken stock with orange juice. Serve in taco shells or soft tortillas with your favorite taco garnishes.
  • Southern-Style Pulled Pork: Serve the shredded pork on soft warmed buns with coleslaw, sliced dill pickles, and barbecue sauce.