Instant Pot Pork Butt (Pulled Pork)
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This Instant Pot pork butt is my shortcut to fall-apart tender BBQ pulled pork without waiting all day for it to slow cook. Cutting the pork into smaller pieces helps it get tender faster in the pressure cooker, so I can get dinner going without planning hours ahead.
Pulled pork is one of those meals I know I can count on when we’re having people over. I’ve served it for football and Bible study, and it’s also the kind of meal I’d happily pack up and deliver to a friend who could use dinner taken care of for them.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Followed this to the letter. It was the best and easiest that I have ever made.
–Laurie
Why This Recipe is a Family Favorite
This recipe is really versatile! You can serve the shredded meat in tacos, burritos, or enchiladas, on top of a salad, or piled onto buns. By setting out pickles, slaw, and extra barbecue sauce, everyone can build their sandwich just the way they like it.
You can meal prep the pulled pork in meal-size portions for later, giving you a head start on another dinner without cooking from scratch.
Because it freezes well, it works just as well for a small family dinner as it does when you’re feeding a larger group.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- Cut the pork into similar-sized pieces. Thicker pieces take longer to become tender, so I try to keep the pork pieces fairly even in size. This helps them cook at the same rate so you don’t end up with some pieces ready to shred while others are still tough.
- Let the pressure release naturally. Don’t rush to open the valve when the cooking cycle ends. Giving the pressure time to come down on its own helps you get the tender pork you want for shredding.
Ingredient Notes and Substitutions
These simple ingredients are all that you need to make this easy Instant Pot pork butt recipe:
Pork butt: Also known as Boston butt or pork shoulder, this cut comes from the shoulder of the pig. Look for a boneless cut with good marbling, which helps the pork become tender and easy to shred.
BBQ sauce: Use your favorite store-bought sauce or make my sugar free barbecue sauce.
Avocado oil: This is my go-to for searing the pork, but any other neutral cooking oil will work, too.
Onion and garlic: These add flavor as the pork cooks. If you don’t have fresh garlic, you can use 2 teaspoons of garlic powder or store-bought minced garlic instead.
How to Cook Instant Pot Pork Butt
For the full instructions, including cook time, see the recipe card. ⬇️
Jump to Recipe
- Prep and sear the pork. Cut the pork butt into four fairly even pieces, then brown them in batches. When searing, I let each piece sit without moving it around too much so it can develop a good crust before I turn it.
- Sauté the onion and garlic. Set the pork aside, then add the onion and garlic. As they soften, scrape the browned bits from the bottom of the pot. I make sure to get them all up so that flavor stays in the pot instead of getting left behind.
- Get ready to pressure cook. Return the pork to the pot, then add the water and part of the BBQ sauce. Hold back the remaining BBQ sauce — you’ll add it after the pork is shredded.
- Pressure cook the pork. Let the Instant Pot do the work, then allow the pressure to release naturally. You will need to wait until the steam release valve drops before you can open the lid.
Helpful Tip
You’ll know the pork is ready to eat when it pulls apart easily with a fork. If you have to work hard to shred it, it needs to cook longer to become tender.
- Shred the pork. Transfer the pork to a large bowl and use two forks to pull it apart. I discard any large pieces of fat as I go so they're gone before the pork goes back into the sauce.
- Finish with the BBQ sauce. Return the shredded pork to some of the cooking liquid and stir in the remaining BBQ sauce. I let it simmer just until the pork is coated and warmed through so it stays juicy instead of drying out.
Helpful Tip
Save some of the cooking liquid. Discard some of the liquid before returning the shredded pork to the pot, but leave enough behind to help keep the meat juicy as you stir in the remaining BBQ sauce.
Make it kid friendly:
My boys do better with pulled pork when I chop their portion into smaller pieces instead of leaving long strands. It makes the pork easier for them to eat with a fork or tuck into a soft roll.
Serving Suggestions
I like to serve this pulled pork with broccoli salad and purple cabbage slaw for an easy meal. It's also perfect for sandwiches with rolls, pickles, mustard, and extra BBQ sauce.
Storing and Freezing
Store leftover pulled pork in an airtight container or food storage bag in the refrigerator for up to 4 days.
To freeze, let the pork cool completely, then transfer the meat and cooking liquid to an airtight freezer-safe bag or silicone freezer mold. Remove as much air as possible and freeze for 3-4 months. Thaw overnight in the refrigerator before reheating.
Instant Pot Pork Butt Recipe FAQ
Yes. Bone-in pork butt will work for this recipe, but you’ll need to cut the meat away from the bone before dividing it into pieces for the Instant Pot.
Both cuts come from the shoulder area and can be used for pulled pork. Pork butt, also called Boston butt, typically has more marbling, which helps it become tender and easy to shred.
Although the cook time will be much longer, this recipe will work in a slow cooker.
Add all the ingredients except water to your slow cooker. Set to Low power and cook for 8-9 hours. Remove the cooked meat, use two forks to shred it, and return it to the slow cooker. Stir in the remaining barbecue sauce and cover the slow cooker. Let the shredded pork simmer for another 15-20 minutes.
After you make it, please leave a comment and star rating below to let me know how it went!
Instant Pot Pork Butt (Pulled Pork)
Video
Ingredients
- 1 medium onion
- 3 cloves garlic
- 4 lb. boneless Boston butt (also known as pork butt)
- 3 tablespoons avocado oil divided
- ¼ cup water
- 2 cups barbecue sauce divided
Instructions
- Peel and slice 1 medium onion, mince 3 cloves garlic, and cut the 4 lb. boneless Boston butt into four pieces, each weighing approximately 1 pound.
- Set the Instant Pot to Saute mode. Heat 1 ½ tablespoons avocado oil in the inner pot. In batches, brown the pork pieces on all sides. This takes about 3 minutes per side. Set the pork aside.
- Add the remaining 1 ½ tablespoons avocado oil, then sauté the onions and garlic until softened, about 3-4 minutes.
- Return the pork to the inner pot. Add ¼ cup water and 2 cups barbecue sauce. Carefully close and secure the lid. Close the pressure valve by setting it to "Sealing".
- Set the Instant Pot to cook on High Pressure for 70 minutes. After cooking, allow for a Natural Pressure Release so the pressure can naturally dissipate. Once the steam release pin falls, carefully remove the lid.
- Transfer the cooked pork to a large bowl or cutting board. Use two forks to shred it into bite sized pieces. Set aside any large pieces of fat.
- Remove and discard about 1/2 of the liquid remaining in the Instant Pot. Add the shredded pork to the remaining cooking liquid, and stir in the remaining 1 cup barbecue sauce. Set the Instant Pot to Sauté mode and bring the pork to a simmer for about 5 minutes, stirring occasionally. Serve the pulled pork as desired.
Equipment
Notes
Nutrition
2026 Update: This recipe is still a favorite of ours! It's been updated to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
Trying this tonight. Was easy to prepare and now waiting on InstaPot to do its thing. Smells great!
Hi Mia! Thanks so much for the feedback! I love how easy this recipe is too. Hope you enjoy it! 🙂 -Laura
Followed this to the letter. It was the best and easiest that I have ever made.
Hi Laurie, I’m so thrilled to hear you enjoyed the recipe so much! 🙂 Thank you for sharing your experience! -Laura
Made this today following your step by step directions and it came out perfect! Great Super Bowl sandwiches ahead.
Hi Sue, I’m so glad you enjoyed it!! Thank you for sharing. 🙂 -Laura