Can I use pork shoulder for this recipe?

Yes, you can use pork shoulder instead of pork butt.

Doesn't the Instant Pot need more than 3/4 cup liquid?

Not for this recipe. The meat will release a lot of moisture as it cooks, so 1/4 cup vinegar and 1/2 cup orange juice is plenty of liquid for this recipe.

Don't I need to sear the meat first?

Searing meat does add flavor and a nice crispy texture, but it's optional when using a pressure cooker. Honestly, this pork is really good without bothering to sear it first. It makes the recipe much faster and easier if you can just throw the meat in the pot! Plus, the crispy texture from browning the meat softens considerably when the meat cooks. A pressure cooker traps moisture, which makes the meat soft and tender. If you would like to sear the pork butt, then add 2 tablespoons of oil to the pot first. Sear each chunk of pork for 3 to 5 minutes, until nicely browned. Then deglaze the pot with a little bit of water or broth the make sure bits of burned meat don't stick to the pot. From there, you can start the recipe below.

So how do I get the pork crispy?

After the pork butt has cooked, you can crisp up the meat one of two ways. #1: Broil the meat on a foil-lined sheet-pan #2: Crisp up small batches of the meat in a hot skillet (my favorite method)

Instant Pot Pork Butt

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5 from 11 reviews

This is the easiest Instant Pot Pork Butt recipe! No prep work, just add all of the ingredients to your pressure cooker. Warm spices like smoked paprika and cinnamon plus sweet & tangy apple cider vinegar and orange juice give the pork incredible flavor. The meat is unbelievably tender!

This tender shredded pork can be used in tacos, burritos, rice bowls and sandwiches. You can add barbecue sauce after it's cooked to make pulled pork. You can add it to a salad bowl with shredded cabbage, carrots and cucumber + your favorite salad dressing. You can serve it with mashed potatoes, roasted vegetables, corn on the cob or cabbage or coleslaw. It's really versatile!

Total Instant Pot Cooking Time: 15 minutes to reach pressure + 80 minutes cooking time + 20 minutes natural release = 2 hours

Author: Jenny
Prep Time: 10
Cook Time: 80
Total Time: 2 hours
Yield: 6 to 8 servings 1x
Category: Pork
Method: Instant Pot
Cuisine: American

Ingredients

Units Scale

One 4 to 5 pound pork butt or pork shoulder, cut into 4 pieces (bone-in or boneless)
1 tablespoon kosher salt or 2 teaspoons table salt
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 cup apple cider vinegar
1/2 cup orange juice (or other liquid, like water, beer or pineapple juice)

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Instructions

To prevent the cooked pork from being too fatty and oily, use a knife or kitchen shears to trim excess fat from the meat. You don't have to trim it all off, just the thicker chunks of fat.
Place the 4 pieces of pork butt in the Instant Pot.
Sprinkle the salt and sugar over the meat.
Sprinkle the spices over the meat (smoked paprika, garlic powder, cinnamon). Use a fork or your hands to turn and mix the meat so the spices are spread out a little more evenly over the pieces of pork.
Add the apple cider vinegar and orange juice.
Press the Manual/Pressure cook button and program the Instant Pot to cook for 80 minutes at high pressure.
When the cooking time is complete, let the pressure release naturally for about 20 minutes.
Use tongs to lift the meat out of the pot. Use your hands or two forks to shred the meat. Taste the pork and add more salt if needed.
You can serve the meat as is, or make it crispier (carnitas-style) by spreading it out on a foil-lined sheet pan and putting it under the oven broiler for 5 to 8 minutes. Or, you can crisp it up in a hot skillet.

Notes

The cooking liquid is really flavorful and can be served with the pork if you want. It will be very oily though - use a fat separator to remove some of the oil or use a spoon to skim oil off the top of the pot. You can also make the pork a day before eating it and put the cooking liquid in the refrigerator over night. The fat will harden on the surface and be easier to scoop off.

Searing the meat before cooking it under pressure is optional. I always sear meat before I cook it in the oven, but it's not as necessary when using a pressure cooker.

The cooked pork can be kept in the refrigerator for up to 5 days. You can freeze the meat for up to 3 months in a sealed freezer bag.

Find it online: https://www.kitchenskip.com/instant-pot-pork-butt/