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Instant Pot Perfect Pulled Pork Shoulder

This perfect, pull-apart, tender pork can be served in a number of tasty ways!
Prep Time5 mins
Cook Time1 hr
Resting Time20 mins
Total Time1 hr 25 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Budget-Friendly, Diabetic-Friendly, High Protein
Servings: 14 People
Calories: 93kcal
Author: Alison Borel


  • 3 pounds pork shoulder or butt
  • 1/2 cup orange juice
  • 1/2 cup chicken broth


  • Cut shoulder into two inch slabs, pieces. If you bought a pre-seasoned pork, skip the seasoning. But if it’s au naturel, then use your favorite rub or salt and pepper combo.
  • In Instant Pot, sear (use the Saute setting) the pieces on all sides for 2-3 minutes each. You may have to do this in batches. Do not forego this step, as it is crucial to seal in the juices. After the pork has seared, add the juice and broth and scrape with a rubber spatula or wooden spoon any stuck on bits. This is also key to ensure nothing burns on the bottom. If you get an error message, you will have to clean the bottom again and start over.
  • Set timer for 60 minutes. Wait an additional 20, release the pressure, open the Instant Pot. Drain most of the juices, saving a quarter-half cup to mix in with the pork once you’ve pulled it. Take two forks and shred the pork.


Do not skip the cutting or searing process. If you put in a huge chunk of meat, the insides will be rare while the outside won’t be tender at all. To that end, meat that isn’t also seared won’t tenderize. Granted, because the meat cooks in liquid you won’t notice any texture from the browning, like a good crust. However, the cook provided is exceptional and well worth it.


Serving: 0.25cup | Calories: 93kcal | Carbohydrates: 1g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 48mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg |
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2