This tender and juicy Instant Pot Pork Shoulder is elegant, flavorful, and easy to make! You’ll love the tender slices of juicy pork and savory onion sauce with wine, herbs, and garlic.

Close-up shot of a cooked pork shoulder garnished with parsley.

Pork shoulder often brings to mind dishes like pork carnitas, pulled pork, or simple smoked pork, all of which are great options. However, I love to mix it up by adding a splash of my favorite Sauvignon Blanc and a generous amount of garlic to create this recipe for Instant Pot Pork Shoulder. It’s fancy enough for special occasions yet simple enough for a weeknight dinner. How about settling on a Sunday supper for the perfect balance?

What Is Pork Shoulder?

As the name states, pork shoulder is cut from the shoulder, making it a tough cut that’s usually sold more cheaply than other, more tender pieces of pork. You can sometimes find it labeled “pork butt” or Boston butt,” and it can be boneless or bone-in.

Ingredients For Instant Pot Pork Shoulder

Pork Roast: You’ll need about 3 to 4-pound bone-in pork shoulder roast.
Salt and Pepper: To taste.
Butter and Olive Oil: For browning and sautéing.
Onions: I used yellow onions, but you can use white onions, too. Slice them thinly.
Garlic: You’ll need a lot of garlic to flavor this roast – I used about eight.
Herbs: Thyme, rosemary, and a couple of bay leaves.
Wine: Dry white wine is best, although a dry rose is also a good option. The wine does not need to be expensive, but do avoid cooking wines that have been treated with salts and preservatives.
Chicken Broth: I used low-sodium chicken broth, but you could also use water.
Cornstarch and Water: To thicken the sauce at the end of cooking.

How To Cook Pork Shoulder In The Instant Pot

This cooking method involves three simple steps: browning the meat and other ingredients, cooking the meat, and then making the sauce. Let’s take a look at each one, and how they work in the instant pot!

Browning a piece of pork inside the Instant Pot.

Sliced cooked onions and a bay leaf in an Instant Pot.

Brown the Pork Shoulder. Set your Instant Pot to the “Saute” function. If you have to choose a temperature setting, choose “Medium.” Add the butter and olive oil to the instant pot and let the butter melt. Pat the pork shoulder dry with paper towels and season it with salt and pepper. Brown the pork on all sides
Create the Cooking Liquid. Take the browned roast out of the instant pot and set it aside. Stir the sliced onions into the instant pot and season with salt. Saute for about 3 minutes. Add the garlic, herbs, wine, and chicken broth. Scrape the bottom of the pot with a wooden spoon to deglaze the pot.
Pressure-Cook the Pork Shoulder. Place the pork shoulder into the cooking liquid; lock the lid, make sure the valve is set to sealing, and then set to pressure cook on “High” for one hour. Once the hour is up, let the pressure naturally release for 15 minutes before quickly releasing the remaining pressure.
Make the Onion Sauce. Transfer the cooked pork shoulder to a cutting board. Set the instant pot to “Saute” on “Medium.” Make a cornstarch slurry by whisking the cornstarch and water together in a small bowl and pour about half of it into the simmering liquid in the instant pot. Whisk until the liquid thickens into a sauce, adding more cornstarch if it isn’t thick enough. Taste the sauce for salt and pepper, and adjust as needed.
Enjoy! Use a sharp knife to slice the pork, and serve it with the onion sauce and your favorite sides.

Overhead image of a cooked Pork Shoulder in a serving plate with a fork stabbed inside of it at the bottom right.

Recipe Tips And Variations

Cut to Fit: If your pork shoulder is too large to fit comfortably in the instant pot for browning, use a sharp knife to cut it into a few larger pieces. Brown each piece separately, and then finish cooking them all together.
Remove the (Cooked) Fat: This cut is typically very well marbled, so when you are slicing or pulling the meat, feel free to remove any large pieces of fat and discard those. Do not remove fat before cooking the roast, however, as it adds a ton of flavor.
Troubleshooting Texture: If you find that the pork shoulder isn’t very tender, it probably needs a bit more time to cook. The pork shoulder will be even better if you let it cook to an internal temperature of 180˚F and up to 200˚F if you plan to shred it. You can serve the pork at 165˚F, but it won’t be tender enough to pull apart. If you let it cook to 200˚F, the pork will be even softer. Use an Instant Read Meat Thermometer to check for doneness.
Pulled Pork: You don’t have to slice this recipe if you don’t want to. It also makes beautiful pulled pork and gravy.

What To Serve with Pork?

Serving this pork roast is so tasty with a side of Crispy Smashed Potatoes or our Garlic Butter and Soy Sauce Smashed Potatoes. You can also try my Creamy Mashed Cauliflower for a unique spin or this family favorite Garlicky and Cheesy Cauliflower Broccoli Bake. You also can’t go wrong with a big sheet pan full of caramelized Easy Oven Roasted Vegetables.

A fork tearing into a cooked pork shoulder.

Storage

To refrigerate leftovers, place the meat and any gravy in an airtight container. Keep in the fridge for 3 to 4 days or freeze for up to 4 months. Thaw in the refrigerator overnight before reheating.
To reheat, place the desired portion in a skillet over low heat. Cover, and allow to heat until the pork reaches a safe internal temperature.