Instant Pot Pork Shoulder

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

4.96 from 25 votes

Instant Pot Pork Shoulder

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.

Prep Time10

Cook Time1 45

Natural Release15

Total Time2 15

Course: Main Course

Cuisine: American, French

Keyword: instapot pork shoulder, pork roast, pork shoulder roast

Servings:

Author: Katerina | Diethood

Equipment

Ingredients

3 to 3.5 pounds bone-in pork shoulder roast
salt and freshly ground black pepper, to taste
1 tablespoon butter
1 tablespoon olive oil
2 yellow onions, thinly sliced
8 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
½ cup dry white wine
½ cup low sodium chicken broth
2 tablespoons cornstarch
3 tablespoons cold water

Instructions

Press the “Saute” function on the instant Pot and 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 the sliced onions to the Instant Pot, season them 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 while scraping up all the browned bits from the bottom of the pot.
Return the pork shoulder and all its juices back to the IP. Close the lid, turn the knob to the sealing position, and pressure cook at HIGH PRESSURE for 60 minutes; then do a Natural Release for 15 minutes. Release the 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 the 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.

Notes

Size Of Pork: If the pork shoulder is too big for the Instant Pot, cut it into larger pieces before browning and cooking.
Remove the Fat After Cooking: Feel free to discard any large fat pieces while slicing or pulling the meat - but leave the fat on during cooking for flavor.
Tender Pork: If the pork isn’t tender enough, simply cook it a bit longer.
Serving Options: You can serve the pork shoulder sliced and complete with gravy, or you can shred it and mix it up with your favorite barbecue sauce.

Safe Internal Temperature for Pork

Safe cooked temperature for pork is 145˚F. However, pork shoulder needs more time. While you can finish cooking a pork shoulder when the 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