Instant Pot Pork Butt (Pulled Pork)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Instant Pot Preheat & Natural Release Time
30 mins
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Total Time
1 hr 35 mins
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Servings
8 servings (3 pounds)
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Calories
301 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pork Butt (Pulled Pork)
Description
Instant Pot Pork Butt is prepared by seasoning pork butt chunks with a balanced spice mixture of salt, onion powder, garlic powder, cumin, paprika, and oregano. After applying the seasoning evenly, the pork is placed in the pressure cooker with chicken or beef stock and apple cider vinegar, which helps tenderize the meat and enhance flavor during cooking.
The high-pressure cooking for 60 minutes, followed by natural pressure release, creates a juicy and tender meat texture ideal for pulling apart. This cooking method reduces traditional slow-cooking time while still developing the depth of flavor and tender consistency expected from pulled pork.
The pork can be served with various side dishes featuring contrasting textures or flavors. Recommended accompaniments include creamed kale with jalapeño influence or a crunchy ramen noodle salad, which balance richness with freshness and provide a complete meal experience.
Notes advise preparing sides during cooking for meal efficiency and mention approximate nutrition calculations for reference.
Ingredients
- 3-3 ½ pounds pork butt (cut into 4 large chunks)
- 1 ½ tablespoons vegetable oil 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 stock or beef stock
- 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.
- Drizzle vegetable or olive oil over each pork butt chunk, making sure to coat the exterior evenly so the seasonings stick.
- 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.
- 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
- Prepare complementary sides like jalapeño-cream kale or crunchy ramen salad while the pork is cooking for an efficient meal.
- Nutrition information is approximate and calculated using an online tool; consider as estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (3 pounds)
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 38g | 76% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 120mg | 40% |
| Sodium | 589mg | 25% |
| Potassium | 739mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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