Instant Pot Pork Shoulder
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Additional Time
15 mins
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Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
331 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pork Shoulder
Description
This recipe starts by seasoning and browning the pork shoulder in olive oil using the sauté function to develop a caramelized surface. Sliced onions and crushed garlic are then sautéed in the pot, followed by the addition of dried rosemary, thyme, smoked paprika, brown sugar, and bay leaves, which contribute layered flavor. Deglazing with chicken broth incorporates the browned bits from the pot's bottom, preventing burning and enriching the liquid.
Worcestershire sauce and liquid smoke add depth and a smoky element. The pork shoulder is returned to the pot, sealed, and pressure cooked for 60 minutes, then allowed a natural release. The resulting meat is tender and infused with the combined savory, smoky, and slightly sweet seasonings. The mixture of herbs and smoked paprika highlights the pork without overpowering it, creating a versatile main component for meals.
Ingredients
- 3 pounds pork shoulder
- 1 cup chicken broth
- 1/2 teaspoon salt
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 2 onion sliced
- 12 cloves garlic crushed
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 1 teaspoon smoked paprika
- 2 bay leaf
- 2 tablespoons cornstarch
- 4 tablespoons water cold
Instructions
- Select the "Sauté " function. Wait until the Instant Pot displays "HOT".
- Pat dry pork shoulder, season it with coarse salt and black pepper.
- Add olive oil to the pot, place the pork shoulder in the Instant Pot, and brown one side for 5 minutes before flipping over, then brown the other side for another 5 minutes. Remove the browned pork shoulder, set aside.
- Add sliced onions to Instant Pot and saute for 3 - 5 minutes.
- Add crushed garlic and saute for another minute.
- Add dried herbs, paprika, brown sugar, and bay leaves, saute for 30 seconds.
- Pour in 1 cup of chicken broth, then deglaze by scrubbing the bottom with a wooden spoon.
- Add Worcestershire sauce and liquid smoke and season with table salt, stir to combine.
- Add pork shoulder and lock the lid.
- Place the Venting Knob in Sealing Position.
- Pressure Cook at High Pressure for 60 minutes, then 15 minutes Natural Release. After 15 minutes, release the remaining pressure by turning the Venting Knob to the Venting position.
- Remove the lid carefully.
- Transfer pork shoulder to a chopping board.
- Select Saute mode and bring the sauce to a simmer with the "Saute" function.
- Mix cornstarch and cold water together until dissolved, stir the mixture into the sauce and stir until thickened. Taste and adjust for salt and pepper.
- Slice the pork shoulder, drizzle with the sauce, and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 93mg | 31% |
| Sodium | 509mg | 21% |
| Potassium | 624mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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