Instant Pot Pork Butt

5 from 3 votes

Learn how to make tender and flavorful Instant Pot pulled pork in under 90 minutes!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: American

Servings: people

Calories: 403kcal

Slice pork roast into quarters, and sprinkle generously with my Pulled Pork dry rub Seasoning. Sprinkle one tablespoon at a time, until all the pieces are evenly coated. Save leftover rub for another use.
Choose saute mode on your pressure cooker then add one tablespoon of olive oil. Brown meat on all sides, using more oil, as needed. Add the last tablespoon of oil, sauté the onion until caramelized. Add garlic and sauté for 30 seconds.
Pour wine into the pot and deglaze with a wooden spoon to scrape the flavorful browned bits from the bottom of the pot. Add pork and cover with barbecue sauce. Lock lid and move vent lever to sealing position. Cook on high pressurefor 60 minutes, followed by natural release.

Serve in a roll, with additional barbecue sauce, lettuce, and onion. You can also use the shredded pork to make tamales, enchiladas, breakfast burritos, and more!

If you don't want to make my dry rub seasoning, you can use a store-bought brand, for example, this one.
To give the pulled pork a slightly crispy texture, place the shredded pork in a baking dish, drizzle with pot liquids, and broil until some of the pieces have crispy, charred edges.
Instead of wine and barbecue sauce, try an equal amount of broth, beer, and even coffee.
Store leftovers in an airtight container in the fridge for up to a week or freeze in freezer bags.