Instant Pot Pork Butt

Instant Pot Pork Butt is unbelievably fork tender and flavorful. It’s seasoned with a simple rub, then smothered in a quick and easy homemade BBQ sauce.

Course Lunch, Main Course

Cuisine American

Diet Gluten Free, Low Lactose, Low Salt

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 515kcal

Author Alana Lieberman

Cost $20

Equipment

instant pot

Ingredients

7 pounds pork butt (or pork shoulder), fat trimmed
1 tablespoon smoked paprika
½ tablespoon chili powder
½ tablespoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup + ½ tablespoon light brown sugar, divided
2 tablespoons olive oil
½ cup water
½ cup unsweetened applesauce
½ cup ketchup
3 tablespoons apple cider vinegar
3 tablespoons worcestershire sauce

Instructions

Cut the pork into large pieces. You will need to cut around the bone. Discard the bone.
In a small bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, ground mustard, salt, pepper, and ½ tablespoon brown sugar.
Sprinkle the seasoning mixture over all sides of the pork. Rub to fully coat the pork in seasonings.
Set instant pot to the “sauté” setting. When warm, add the olive oil. Let olive oil heat for about 30 seconds, then add a few large pieces of pork. Sear for a few minutes per side, until browned on all sides. Remove pieces and continue with the rest. Do not overcrowd the pot, or else the pork won't brown.
Cancel the sauté setting. Carefully pour water and applesauce into the pot, scraping the bottom to remove any brown bits.* Once brown bits have released from the bottom, add the ketchup, ½ cup brown sugar, apple cider vinegar, and worcestershire sauce. Stir to combine.
Carefully add pork back into the pot. Cover instant pot with the lid, set valve to the “sealing” position and pressure cook on high for 60 minutes.
When the timer is up, let pressure release naturally for 20 minutes before switching the valve to the “venting” position and manually releasing any remaining pressure.
Remove pork to a large cutting board to shred with two forks. It should be fall-apart tender.
While shredding the pork, place instant pot back on the “sauté” setting to simmer the sauce and thicken it. Simmer for 30 minutes, or until reduced and starting to become thick like BBQ sauce. Stir occasionally so the bottom doesn’t burn.
Add pork back into the pot and stir to coat in sauce.
Serve warm on hamburger buns with coleslaw and pickles, on top of nachos, or on top of a baked potato.

Notes

When searing the pork butt, you will only be cooking the outside to seal in all the juices. You do not need to worry about cooking the meat all the way through, since it cooks fully while pressure cooking.
*Make sure you scrape up all the brown bits at the bottom of the pot so you don't get a burn warning while pressure cooking.
If you don't want to wait for the sauce to thicken, you can simply coat the pork in your favorite BBQ sauce instead. However, I highly recommend using the sauce so that a) it doesn't go to waste, and b) you get all that delicious flavor!

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