Make pork butt in the Instant Pot in a fraction of the time of traditional methods. It makes the most tender, succulent, and flavorful pulled pork you’ve ever tasted!
If you’re looking to make BBQ without a grill or smoker, Instant Pot Pork Butt is the way to go! It makes tender, succulent pork so flavorful that it practically melts in your mouth.
Pressure cooking pork butt truly is a game-changer, because it takes a traditionally time-consuming process and turns it into a quick and easy affair.
The Instant Pot works its magic, melting the fat from the meat while keeping it incredibly juicy. It always has everyone at the dinner table begging for seconds!
Why You Should Make This Recipe
- Succulent and flavorful. The Instant Pot infuses the pork butt with rich flavors and results in melt-in-your-mouth tenderness.
- Time-saving marvel. What used to take hours now takes a fraction of the time. You’ll have a delicious meal on the table in no time.
- Versatile dish. The shredded pork can be used in a variety of recipes like tacos, sandwiches, salads, or even served as a standalone main course.
Ingredients
- Pork Butt – You’ll want to use a boneless pork butt (also called a Boston butt) that’s around 3 pounds.
- Sugar – I use coconut sugar to add a touch of sweetness to the meat. You can substitute brown sugar, if you’d prefer.
- Seasonings – You’ll need salt, smoked paprika, and garlic powder.
- Pineapple Juice – I use canned pineapple juice.The acidity and enzymes in pineapple juice are perfect for tenderizing meat. OJ is a good substitute.
- Apple Cider Vinegar – This tenderizes the meat and helps it break down quickly in the pressure cooker. White vinegar makes an appropriate substitution, but avoid vinegars with less than 5% acidity, added sugars, or strong flavors.
- BBQ Sauce (optional) – If you are choosing to make a barbecue pulled pork with this recipe, select your favorite barbecue sauce. If you use one that’s high in sodium, reduce the amount of salt in the rub.
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How To Make
Cut the pork roast into quarters. Remove the fat cap, if there is one. Rub all over with the sugar and seasonings.
Place the seasoned pork in the Instant Pot. Add the pineapple juice and apple cider vinegar. Close the lid and ensure the valve is set to “seal”. Cook for 80 minutes on high pressure.
Release the pressure and open the lid. Shred the pork using two forks.
Leave 1/2 cup liquid in the pot and remove the rest. Set the IP to sauté. Add the bbq sauce and stir.
Sauté for about 5 minutes until the liquid is reduced.
Remove meat from the Instant Pot & serve.
Tips
- Choose the right cut. Look for a pork butt with good marbling, as this will ensure a flavorful and juicy end result.
- Sear for maximum flavor. Before pressure cooking, you can sear the pork butt on all sides in the IP or in a skillet. This step adds a delicious caramelized crust that intensifies the taste.
- Don’t skimp on seasonings. Be generous with your seasoning rub. A flavorful blend of spices will elevate the taste of the pork and add that wow factor to your dish.
How To Serve
This pork can be served so many ways!
I like to serve it on a plate with coleslaw or Instant Pot mac & cheese, or on buns as a BBQ sandwich, or in a sweet potato.
One of my favorite ways to use up the leftovers is by making a BBQ pork pizza.
How To Store & Reheat
To store leftover pork butt, allow it to cool completely and then transfer it to an airtight container. It can be refrigerated for up to four days or frozen for longer-term storage.
When reheating, add a splash of broth or sauce to keep the meat moist. Gently warm it on the stovetop over medium heat, stirring frequently.
Instant Pot Pork Butt
Cook pork butt in the Instant Pot for a quick and easy versatile pulled pork dinner.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 1x
- Category: Main Dish
- Cuisine: American
Ingredients
3 lb boneless pork butt
1 tbsp coconut sugar or brown sugar
2 tsp kosher salt (use less if using a BBQ sauce that is high in sodium)
1 tsp smoked paprika
1 tsp garlic powder
6 ounces pineapple juice (3/4 cup)
2 tbsp apple cider vinegar
1 cup barbeque sauce (optional)
Instructions
Cut the pork roast into 4 pieces, roughly the same size, and set aside. If you roast has a fat cap intact, use a sharp knife to remove as much of this as possible.
In a small bowl, combine the sugar, salt, garlic powder and paprika, and mix it together. Use this to generously season all sides of the pork.
Place the 4 pieces of seasoned pork in the basin of the Instant Pot and add the pineapple juice and apple cider vinegar.
Close the lid and set the valve to “seal”. Cook for 80 minutes on “high” (or the “meat” setting depending on the model of Instant Pot).
Once the cooking time is complete, use the valve to release the pressure and remove the lid. Carefully remove the pork and place it on a large plate. Using two forks, begin shredding the meat by pulling it in opposite directions with the forks. While shredding the meat, remove any large chunks of fat and discard (these will be easy to separate once the meat is cooked).
Once the meat is shredded, reserve ½ cup of liquid from the basin of the Instant Pot and discard the rest. Add the shredded meat back to the basin and set it to “sauté”. Pour the ½ cup of reserved liquid over the meat and stir using tongs. If using BBQ sauce, add 1 cup of barbecue sauce to the meat and allow the liquid to cook down slightly (about 5 minutes), stirring to thoroughly coat the meat.
Remove the meat from the Instant Pot and serve!
