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 mins
- Cook1 hr 10 mins
- 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 594.46 kcal High
- Protein 28.95 g Good Source
- Carbs 14.75 g Moderate
- Total Fat 46.68 g High
- Saturated Fat 21.73 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 630.77 mg High
- Sodium 309.57 mg Moderate
- Fiber 2.19 g Low Source
- Sugar 12.46 g High
- Added Sugar 12.43 g High
- Calcium 62.72 mg Low Source
- Iron 3.51 mg Moderate
- Potassium 99.23 mg Low Source
- Vitamin A 29.36 mcg_rae Low Source
- Vitamin C 1.42 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 🧄