Instant Pot Shredded Pork
Prep time
Cook time
Total time
Shredded pork cooked so tender it shreds easily, great for tacos, carnitas, pulled pork sandwiches, and other dishes using pulled pork.
Recipe type: Main Dish
Cuisine: Mexican
Serves: 7 lbs
  • 7 lbs boneless pork "butt" shoulder roast (you can adjust the timing if you're roast is smaller -15 minutes per lb) or boneless sirloin roast.
  • 1 1/2 cups chicken broth, or water
  • 1/2 onion
  • 3 cloves garlic
  • 1 teaspoon salt,* I use coarse kosher salt (if using table salt use 1/2 teaspoon)
  1. Cut the roast into smaller pieces, it'll cook evenly and remain juicier. 4" chunks works well.
  2. Place the pork in the pot of the pressure cooker, and add the chicken broth.
  3. I've cooked it in just chicken broth with great results,
  4. Add in onion, garlic, and salt.
  5. Close the lid and be sure to set the toggle to closed (so it won't release steam as it cooks)
  6. Set the timer for 1 hour and 45 minutes.
  7. Once the timer goes off allow the pressure to release naturally by switching the toggle to release steam, don't press on it to do a quick release, it'll take about 10-15 minutes to release pressure.
  8. then remove the lid carefully.
  9. Place the pork on a tray and use two forks to shred the meat.
  10. If you want it crispy for carnitas, put the meat under a high broiler for 10 minutes.
roast size 5-6 lbs the timing would be 90 minutes, smaller4-5 lb roast 75 minutes.
If your roast is bone-in and you not trimming around the bone and removing it, but cooking the pork on the bone adds 15 minutes to the timing to ensure the meat will be tender and pull off the bone.
Recipe by Created by Diane at