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close up shot of a cooked pork shoulder garnished with parsley.

Instant Pot Pork Shoulder

Katerina | Diethood
This Tender and Juicy Instant Pot Pork Shoulder is elegant, full of flavor, and easy to make! You’ll love the tender slices of juicy pork and savory onion sauce with wine, herbs, and garlic.
Servings : 6
Prep Time 10 mins
Cook Time 1 hr 45 mins
Natural Release 15 mins
Total Time 2 hrs 15 mins

Ingredients
  

Instructions
 

  • Press the “Saute” function on the instant Pot.
  • Add the butter and olive oil to the pot.
  • In the meantime, pat dry the pork shoulder with paper towels and season it well with salt and pepper.
  • Place the pork in the Instant Pot and brown for 4 to 5 minutes on each side.
  • Remove the browned pork from the IP and set aside.
  • Add sliced onions to the IP, season with a pinch of salt, and cook for 3 minutes, stirring frequently. Add more olive oil, if needed.
  • Stir in the garlic and cook for 15 seconds.
  • Stir in the dried thyme, rosemary, and bay leaves; cook for 15 seconds.
  • Pour in the wine and cook for about 20 seconds.
  • Using a wooden spoon, stir in the chicken broth, scraping up all the browned bits from the bottom of the pot.
  • Return pork shoulder and all its juices back to the IP.
  • Close the lid, turn knob to sealing position and pressure cook at HIGH PRESSURE for 60 minutes; then do a Natural Release for 15 minutes.
  • Release remaining pressure and remove the lid.
  • Pull out the pork shoulder and transfer it to a cutting board.
  • On the IP, press the “Saute” function.
  • In a small mixing bowl whisk together the cornstarch and cold water.
  • Add half of the cornstarch mixture to the IP and cook until thickened. Add remaining mixture if you want it thicker.
  • Taste the onion sauce and add more salt and pepper, if needed.
  • Slice the pork shoulder and serve with the onion garlic sauce.

Equipment

  • Instant Pot

Notes

  • NET CARBS: 5 g

Safe Internal Temperature for Pork

  • Safe cooked temperature for Pork is 145˚F. However pork shoulder needs more time.
  • While you can finish cooking pork shoulder when internal temperature registers at 165˚F to 180˚F, if you plan to serve it as pulled-pork, let it cook to 190˚F, and up to 205˚F.

Nutrition

Serving: 8 ounces | Calories: 293 kcal | Carbohydrates: 8 g | Protein: 28 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 98 mg | Sodium: 132 mg | Potassium: 575 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 77 IU | Vitamin C: 5 mg | Calcium: 42 mg | Iron: 2 mg | Net Carbs: 7 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main Course
Cuisine: American, French
Keyword: instapot pork shoulder, pork roast, pork shoulder roast