Instant Pot Pork Shoulder is easy to make with minimal prep time, made with just pork shoulder, broth, and seasoning, pressure cooked until it shreds easily with a fork!
Set instant pot to saute mode. Pat the pork roast pieces dry with a paper towel. Evenly rub each piece with the seasoning. Add the butter and olive oil to the instant pot.
Brown the pork pieces for 2-3 minutes on each side. If your instant pot is smaller, you may have to work in batches.
Once browned, remove the meat from the instant pot and turn off the saute mode. Add the trivet and broth, then place each piece into the pot, resting next to each other. Lock the instant pot lid in place and turn the valve to sealing position.
Set for 60 minutes on high pressure, then natural release for 15 minutes. Quick release the remaining pressure. Make sure the pork has reached an internal temperature of 145°F on a meat thermometer.
Remove the pork from the instant pot and allow to rest for 3-5 minutes, then transfer to a bowl and shred with a fork before serving.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate leftover pork shoulder in an airtight container for 3-4 days. Freeze leftovers in an airtight container for 2-3 months. Cooking Tips
The cook time can change depending on how big the cut of meat is. This recipe is meant for a 3 pound boneless pork shoulder roast that is cut into 3 even pieces.
You can also add some vegetables to help turn the cooking liquid into more of a stock, like yellow onion, celery, carrots, or even some herbs like fresh rosemary.
You could use beef broth instead of chicken or vegetable, but the flavor will be a little different. Just make sure it's gluten free.