This Instant Pot pork shoulder recipe is such an easy way to get succulent, juicy pork for delicious dinners. I love that I only need a handful of ingredients and less than 2 hours to make flavorful pork roast in the pressure cooker, which is perfect for shredding. It’s great for making tacos, burritos, rice bowls, salads, classic BBQ, and so much more.

shredded instant pot pork shoulder on a white plate with cilantro.

I don’t usually have hours upon hours to roast pork shoulder, so I decided to use my Instant Pot to speed up the cooking process without losing any quality! No need to slow-roast pork for hours– this recipe only takes about one and a half hours total.

Tips for Beginners

  • Don’t skip browning. It adds flavor by creating a delicious crust on the meat. It also helps to seal in juices, resulting in a more flavorful and tender final dish.
  • If you have a different-sized piece of pork shoulder, don’t fret. Simply cook for 30 min per pound.
  • If your pork is still tough after cooking for 1 hour, it probably needs more time! Check the temperature with a meat thermometer and continue to cook until it reaches 205°F. Also make sure not to immediately release the pressure, as this can cause your meat to turn tough.
Recipe Card

Instant Pot Pork Shoulder Recipe

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Prep: 20 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 35 minutes
Servings: 6
Author: Becky Hardin
Pulled pork on a plate next to tortillas and salsa.
Using your Instant Pot is such an easy way to make tender pork shoulder when you don't have time to roast it.
Step-by-step photos can be seen below the recipe card.
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Equipment

  • Instant Pot (click for my favorite)

Ingredients 

  • 2 pounds pork shoulder cut into 1-pound pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 onion chopped
  • 4 cloves garlic chopped

Instructions 

  • Season the pork shoulder pieces with kosher salt and black pepper, rubbing the seasoning evenly over the meat.
    2 pounds pork shoulder, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
    Two pieces of pork on a cutting board.
  • Set your Instant Pot to "Sauté" mode and add the olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides for about 2-3 minutes per side. This step helps to lock in flavor and create a delicious crust.
    2 tablespoons olive oil
    Pork chops in an instant pot.
  • Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.
    Two pieces of meat on a glass plate.
  • Pour in the chicken broth and Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.
    1 cup low-sodium chicken broth, 1 tablespoon Worcestershire sauce
    A close up of a brown liquid in an instant pot.
  • Place the browned pork pieces back into the Instant Pot, along with the onion and garlic.
    1 onion, 4 cloves garlic
    Pork shoulder and onions in an instant pot.
  • Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes.
  • Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.
  • Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot.
    Pulled pork on a plate with forks.
  • Serve on its own, with rice, in tacos, sandwiches, or any way you prefer. Enjoy!

Becky’s Tips

  • Once made, you can keep the pork on the warm setting in the Instant Pot for up to 2 hours before serving.
Calories: 197kcalCarbohydrates: 3gProtein: 19gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 62mgSodium: 508mgPotassium: 408mgFiber: 0.4gSugar: 1gVitamin A: 9IUVitamin C: 3mgCalcium: 26mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Instant Pot Pork Shoulder Step-by-Step

Season the pork shoulder: Cut 2 pounds of pork shoulder into 1 pound pieces. Then season the the pieces with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, rubbing the seasoning evenly over the meat.

Two pieces of pork on a cutting board.
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Brown the pork: Set your Instant Pot to “Sauté” mode and add 2 tablespoons of olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides, for about 2-3 minutes per side. This step helps to lock in flavor and it creates a delicious crust! Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.

Browned pork pieces in an Instant Pot.

Add liquids and deglaze: Pour in 1 cup of chicken broth and 1 tablespoon of Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.

A close up of a brown liquid in an instant pot.

Place everything in the pressure cooker: Place the browned pork shoulder back into the Instant Pot, along with 1 whole chopped onion and 4 chopped cloves of garlic.

Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes. Let it cook.

Browned pork shoulder, garlic cloves, and onions in an instant pot.

Release pressure: Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.

Shred the pork: Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot. Then use and serve as you like!

Pulled pork on a plate with forks.

How to Store and Reheat

Store leftover Instant Pot pork shoulder in an airtight container in the refrigerator for up to 3 days. To reheat, place pork in the oven at 250°F until fully heated through. You can also warm it up in a slow cooker for about 2-3 hours.

Freeze Instant Pot pork shoulder in individual portions in Ziplock bags, and remove as much air as possible while sealing them. Lay the bags flat in the freezer until frozen, then you can rearrange them as needed. The pork will keep for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Shredded Instant pot pork shoulder on a plate.

Serving Suggestions

You can serve this pressure cooker pork shoulder over Instant Pot rice or on a grilled cheese sandwich. You can also use it to make tacos, carnitas, or pulled pork nachos. The versatility of this dish makes it a great choice for all kinds of meals.

More Instant Pot Pork Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

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