Instant Pot Pork Butt (Pulled Pork)
Make fall-apart tender Instant Pot pork butt for delicious pulled pork sandwiches! Using a pressure cooker, this meal cooks up in half the time of a slow cooker!
Servings: 8 servings
Calories: 476kcal
Equipment
Ingredients
- 4 - 4.25 lb. Boston butt (also known as pork butt)
- 2 cups barbecue sauce divided
- 3 cloves garlic
- 1 medium onion
- 3 tablespoons avocado oil
- 1/4 cup water
Instructions
- Slice the onion, mince the garlic, and cut the pork butt into four 2-3 inch wide pieces, weighing approximately 1 lb. each.
- Set the Instant Pot to Saute mode. Heat half of the oil in the inner pot. In batches, brown the pork pieces on all sides. This takes about 4-5 minutes per side. Set the pork aside.
- Add the rest of the oil and saute the onions and garlic until softened, about 3-4 minutes.
- Return the pork to the inner pot. Add the water and half of the bbq sauce. Carefully close and secure the lid.
- Set the Instant Pot to High Pressure for 70 minutes. Allow for a Natural Pressure Release and allow the pressure to naturally dissipate. Once the steam release valve falls, carefully open 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 rest of the bbq sauce. Set the Instant Pot to Saute mode and bring the pork to a simmer for about 5 minutes, stirring occasionally. Serve immediately.
Video
Notes
Slow cooker instructions: Add all the cooking ingredients except water to your slow cooker. Set to low heat and cook for 8-9 hours. Shred the pork and return it to the slow cooker. Stir in the remaining bbq sauce and cover the slow cooker. Simmer the shredded pork for another 15-20 minutes.
To store leftovers: Transfer leftovers to an airtight container or bag. Store in the refrigerator for 3-4 days, per USDA.
To freeze leftovers: Allow the meat to cool completely. Transfer the meat and liquid to an airtight, freezer-safe bag or container. Squeeze all the air out, then seal the bag. Set it in the freezer. For best taste, use the pork within 3-4 months, per USDA. To defrost, set the bag or container on a plate in the refrigerator overnight
Nutrition
Serving: 0.25lb | Calories: 476kcal | Carbohydrates: 31g | Protein: 43g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 885mg | Potassium: 959mg | Fiber: 1g | Sugar: 24g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 3mg
