Instant Pot pork butt, easily pulled to perfection

This simple Instant Pot pulled pork butt is very easy to make and requires very few ingredients but packs a lot of flavor. What’s great about this recipe is you can set it in your pressure cook and forget about it until you’re ready to eat!

I personally served this simple Instant Pot pulled pork butt on top of grits and simmered collard greens because it was inspired by southern cooking. However, you can serve it in tacos, with rice, as a stew with potatoes, etc. The recipe is below!

What are other pork alternatives for the Instant Pot pork butt?

You can use many different types of pork in place of pork butt. Here are two of my go tos:

• Pork shoulder
• Bone-in pork roast
• Pork picnic

If you use bone-in, you’re going to get a lot more flavor out of it. There is a debate that using bone-in meats doesn’t really do much, but bone tends to have cartilage, calcium, and collagen. If you ask me, I recommend going with bone-in. Maybe it’s a placebo effect.

All I’m going to say is, if it really didn’t do add anything to the dish, why do we save bones for stock?

Do I have to use the Instant Pot?

Absolutely not! If you don’t have an Instant Pot, you can absolutely use the stove top to make this. Follow all the steps in the recipe until step 2. Then, simmer the pork for 2-3 hours on low until tender and pulls apart. Be sure to add more liquid if it’s evaporating; otherwise, there is a chance it will burn.

Once the pork is shreddable, you can remove the lid and simmer until just a little liquid is left. Despite the little amount of ingredients, this dish really packs a punch. You will love it for your summer lunch! Goes great with tacos too.

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Instant Pot pork butt, pulled to perfection

This Instant Pot pork butt has few ingredients but serves up maximum flavor.

Servings 6 people

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Ingredients

• 1 1/2 pounds pork butt or pork shoulder
• 2 tbsp cumin
• 1-2 tbsp chili powder
• 5 garlic cloves
• 2 bay leaves
• Salt and pepper
• 2 cups water

Instructions

• Season pork shoulder with salt, pepper, cumin, and chili powder. Sear on all sides. Add the rest of the ingredients, and set the instant pot to pressure cook on high for 1 hour. Let natural release for 15-20 minutes.
• When done, shred the pork and set aside.

Notes

Alternate cooking method: Follow the above preparation steps (seasoning, searing, and adding all ingredients), except in a pot in place of the pressure cooker. Bring the liquid to a boil. When ready, lower the heat and simmer for about 2 hours. Check on the pork every so often to make sure the liquid hasn’t fully evaporated. Refill with water if needed. You will want to have at least 1/3 cup of the broth reserved for the collard greens.

Calories: 165kcal

Course: Main Course

Keyword: pork, pulled pork

Nutrition

Calories: 165kcal | Carbohydrates: 2g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 103mg | Potassium: 456mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 423IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 3mg

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