Instant Pot Pork Butt Recipe

This recipe for pork butt in the Instant Pot is my absolute go-to because it’s an epic blend of flavors that transforms humble ingredients into a mouthwatering masterpiece. Plus, I love how the pressure cooking takes all the guesswork out of making tender, juicy pulled pork—perfect for impressing friends at any gathering without spending all day in the kitchen!

My Instant Pot Pork Butt is a flavorful, simple, yet delightful dish. The pork is perfectly tender and melds so well with the seasonings that I could hardly wait for it to finish cooking before I dug in.

I served it alongside lusciously cheesy grits and finished off my massive plate with pickled jalapeños for a little heat and a crisp slaw. Instant Pot Pork Butt is begging to be (and should be, honestly, always) the centerpiece of your next meal.

Ingredients

Pork Butt:
High in protein; soft and succulent when prepared.

Olive Oil:
Fat that is healthy for the heart; helps in the browning process and contributes to flavor.

Onion:
Provides sweetness; loaded with fiber and antioxidants.

Garlic:
Enhances taste; possesses antibacterial and antioxidant qualities.

Chicken Broth:
Provides moisture; improves meat succulence.

Apple Cider Vinegar:
Imparts a zesty flavor; helps to soften tough cuts of meat.

Brown Sugar:
Adds sweetness; provides richness through caramelization for a deep, complex flavor.

Smoked Paprika:
Imparts smoky flavor; full of antioxidants.

Cayenne Pepper:
Heat is not mandatory; it enhances the body’s metabolism.

Ingredient Quantities

• 4 lbs pork butt, cut into large chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1/4 cup barbecue sauce (optional for serving)

Instructions

1. Put the Instant Pot in sauté mode. Add the olive oil and let it get hot. Then, add the diced onion. Sauté the onion until it is softened and nearly translucent, about 3-4 minutes.

2. Combine the sautéed garlic with a stir-in of garlic powder and a small amount of liquid (ideally white wine; you could also use low-sodium chicken broth or water) to add the last bit of necessary moisture to the white beans. Then mash the beans to your desired level of smoothness. Smooth means the bean dip will hold its shape when dolloped onto a plate; it should be dense enough to coat a chip but not so thick that a chip breaks when dipped.

3. Switch off the sauté function. Evenly distribute the pork butt chunks in the Instant Pot.

4. In another bowl, combine the chicken broth, apple cider vinegar, soy sauce, brown sugar, smoked paprika, ground cumin, salt, black pepper, dried oregano, and cayenne pepper (if using).

5. Ensure all pieces of pork are coated with the sauce mixture before pouring it over the pork in the Instant Pot.

6. Seal the Instant Pot top and set the valve to the sealing position. Press the Manual/Pressure Cook button to make the pot to pressure cook for 60 minutes on the high-pressured setting.

7. When the cooking time is done, let the pressure drop naturally for about 15 minutes. Then, if necessary, carefully turn the valve to the venting position to release any remaining pressure.

8. Lift the lid and inspect the pork. It ought to be tender and shreddable. Take the chunks of pork and lay them on a board for cutting.

9. Employ two forks to tear apart the pork, throwing away any extra fat. Put back the pork that has been shredded into the sauce in the Instant Pot, and give it a good stir so that the sauce coats the pork evenly.

10. Serve the sauce with the pork. Drizzle on barbecue sauce, if desired. Enjoy!

Equipment Needed

1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Garlic press or mincer
5. Mixing bowl
6. Wooden spoon or spatula
7. Forks (for shredding pork)

FAQ

• Q: Can I use a different cut of pork instead of pork butt?
  
  A: Yes, you can substitute with pork shoulder as it has similar fat content and texture, making it ideal for pressure cooking.
• Q: How long should I cook the pork in the Instant Pot?
  
  A: Cook the pork on high pressure for 60 minutes, followed by a natural pressure release for 10-15 minutes.
• Q: Can I skip the cayenne pepper?
  
  A: Absolutely, the cayenne pepper is optional and can be omitted if you prefer a milder flavor.
• Q: How do I store leftovers?
  
  A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Q: Can I make this ahead of time and freeze it?
  
  A: Yes, you can freeze the cooked pork in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Q: What can I serve with Instant Pot Pork Butt?
  
  A: Serve it with coleslaw, mashed potatoes, or on a sandwich bun with barbecue sauce for a complete meal.

Substitutions and Variations

Pork butt: You can swap in an equal quantity of pork shoulder and get basically the same flavor and texture.
Olive oil: Substitute with either vegetable or canola oil.
Beef broth or vegetable broth can be used to produce different flavor profiles.
Apple cider vinegar: White wine vinegar or red wine vinegar may be used as substitutes.
You can replace brown sugar with the same amount of honey or maple syrup for sweetness.

Pro Tips

1. Sear the Pork for Extra Flavor Before step 3, after sautéing the onions, sear the pork chunks directly in the Instant Pot for a few minutes on each side. This will add a deeper flavor to the dish by creating a nice crust on the pork.

2. Deglaze the Pot After sautéing the onions and possibly searing the pork, use a splash of chicken broth to deglaze the pot. Scrape up any browned bits from the bottom of the pot to incorporate additional flavor into your dish and to help prevent the burn message when pressure cooking.

3. Adjust the Heat Level Customize the heat by adjusting the cayenne pepper. If you like it spicier, consider adding red pepper flakes or more cayenne. If you prefer it milder, you can omit the cayenne altogether.

4. Add a Smoky Touch If you enjoy a smoky flavor, consider adding a bit of liquid smoke to the sauce mixture. Start with a 1/2 teaspoon and adjust to your taste preference.

5. Rest the Pork Before Shredding After removing the pork from the Instant Pot, let it rest for a few minutes before shredding. This allows the juices to redistribute, making the pork more flavorful and easier to shred.