Instant Pot Barbecue Pork Shoulder
Instant Pot Barbecue Pork Shoulder yields tender, pull-apart meat coated in a tangy-sweet sauce with a hint of garlic and pepper. It’s rich and juicy, perfect for piling onto buns, stuffing into tacos, or mixing into chili when you need a hearty dinner or game-day crowd-pleaser.
- Prep15 min
- Cook1 hr 10 min
- Serves16
- DifficultyEasy
- 1
Season the pork butt with garlic powder, salt, and pepper. Place it in a 4- to 6-quart pressure cooker. Add enough water to cover. Close the lid and bring it to 15 pounds of pressure; this should take 10 to 15 minutes. Cook for 1 hour.
- 2
Release the pressure and drain the juices, keeping about 2 cups. Shred the pork and mix it with barbeque sauce, adding some of the reserved liquid if needed to reach your preferred consistency.
- Calories 597.52 kcal High
- Protein 28.43 g Good Source
- Carbs 16.42 g Moderate
- Total Fat 46.13 g High
- Saturated Fat 21.59 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 628.23 mg High
- Sodium 309.57 mg Moderate
- Fiber 0.0 g Low Source
- Sugar 14.13 g High
- Added Sugar 13.22 g High
- Calcium 56.82 mg Low Source
- Iron 3.33 mg Moderate
- Potassium 92.36 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
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