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INSTANT POT SHREDDED PORK

How to make shredded pork in the instant pot. Fast and easy recipe for juicy, tasty, shredded pork you can use in tacos, salads, sandwiches... and more! This pork is Paleo, Keto, and AIP friendly.
Prep Time5 mins
Cook Time1 hr
NATURAL RELEASE10 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: Instant Pot Recipes, Meat, Pork, Pressure Cooker, Pulled Pork, Shredded Pork
Diet: AIP, Keto, PALEO
Servings: 10 servings
Calories: 185kcal

Ingredients

  • 4 lbs pork shoulder pork butt or Boston butt, boneless
  • 1 tsp Himalayan salt
  • 1 tsp cumin leave out for AIP
  • 1 tsp garlic powder
  • 1 tsp paprika leave out for AIP
  • ½ tsp black pepper leave out for AIP
  • tbsp olive oil extra virgin or avocado oil
  • 1 bay leaf
  • 1 cup chicken stock or bone broth

Instructions

  • Add all dry ingredients to a large bowl and whisk together to make a dry rub
  • Cut pork shoulder into 4 big chunks and add them to the bowl. Coat them well with the dry rub
  • Set the Instant Pot to "sauté" and add the extra virgin olive oil when it's warm enough
  • Sear the Pork chunks, browning them on all sides. I needed to split them into 2 batches to have enough room in the IP (mine is a 6 qts. Duo)
  • Remove pork from the IP and add the stock with the bay leaf to deglaze the pot. Make sure you scrape the bottom really well
  • Return the pork to the IP, place the lid on top, close it firmly, and set the IP to "Pressure Cooking" at "High Pressure" for 1 hour
  • Let the steam out for 10 minutes through "Natural Release". Now you can remove the pork chunks from the IP and shred the meat with 2 forks or with Bear Paws as I do, which makes the job of shredding and pulling quick and easy. Set aside.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 1g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 317mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg