Pork Shoulder is one of our favorite cuts of pork because it’s beautifully marbled with enough fat to keep the meat juicy while cooking.
So, be sure to pick a pork shoulder that has some nice marbling and fat for optimal tasty results.
What is Pork Shoulder?
Pork Shoulder is the cut from a pig’s shoulder, though sometimes labeled as Pork Butt or Boston Butt.
You’ll usually see pork shoulder being sold as a big slab of meat with fat or fat cap. This fat adds flavor and keeps the meat tender as it cooks. It can also be sold bone-in, or boneless.
Pork Shoulder is a great cut of pork to cook in Instant Pot Pressure Cooker because it’s a tough cut of meat that’s fatty and full of connective tissues.
So it’s super easy to cook as a whole or in chunks with a variety of recipes, and it’ll come out tender, juicy, and flavorful.
*Shopping Tip: Pork Shoulder (already an inexpensive cut) is usually quite a bit cheaper in Asian markets (often labeled as Pork Butt Meat or Char Siu Meat). So if you’re able to shop at an Asian market that sells fresh meat, you might want to check them out first.
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Brown Pork Shoulder: Heat Instant Pot using "Sauté More" function. Wait until the Instant Pot says "HOT". Pat dry pork shoulder, then lightly season one side with coarse salt and black pepper. Add 2 tbsp (28g) unsalted butter or olive oil in the inner pot, then ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of pork shoulder in Instant Pot. Season the other side with salt and black pepper. Brown one side for 5 minutes before flipping over, then brown the other side for another 5 minutes. Remove the browned pork shoulder, then set aside.
Saute Onion & Garlic: Saute sliced onions in Instant Pot for 3 ½ minutes. Add & saute crushed garlic for a minute. Add & saute 2 tsp (2.2g) dried rosemary & 2 bay leaves for 30 seconds.
Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
Pressure Cook Pork Shoulder: Add 1 tbsp (15ml) regular soy sauce and ½ tsp (2.8g) table salt in Instant Pot, then give it a quick mix. Add pork shoulder (and its meat juice) in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 60 minutes, then 15 minutes Natural Release. After 15 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.
Season & Thicken Sauce: Place pork shoulder on a chopping board. Bring the sauce mixture to a simmer with the "Saute More" function. Thicken Sauce: mix 2 tbsp (30g) cornstarch & 3 tbsp (45ml) cold water together, then stir the mixture into the onion sauce one third at a time until desired thickness. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 large pinch of salt).
Slice & Serve: Slice pork shoulder into thin slices before serving. Drizzle with the tasty garlic butter onion sauce, then serve immediately. Enjoy~
Reduce Pressure Cooking Time: If you think Pressure Cooking the Pork Shoulder for 1 hour is too long, you can cut the pork shoulder into 2 inches cubes, then reduce the cooking time to Pressure Cook at High Pressure for 40 minutes + 15 minutes natural release.*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Keyword: instant pot pork shoulder, instant pot pork shoulder recipe, pork shoulder in instant pot, pressure cooker pork butt, pressure cooker pork shoulder
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