Craving something incredibly satisfying, packed with bold, spicy flavor, but without the all-day commitment? This Spicy Instant Pot Pork Butt is your answer! We’re talking fall-apart tender, juicy pork infused with a smoky and aromatic spice rub that does all the heavy lifting. The magic of the pressure cooker transforms a tough cut of meat into a mouthwatering masterpiece in just over an hour. Get ready for the best pulled pork of your life, perfect for piling high on buns, stuffing into tacos, or serving over rice.
Ingredients
• 4 lbs / 1.8 kg Pork Butt
• 2 tsp / 6 g Paprika
• 2 tsp / 6 g Chili Powder
• 2 tsp / 6 g Ground Cumin
• 2 tsp / 8 g Granulated Sweetener
• 2 tsp / 4 g Black Pepper
• 1 tsp / 2 g Cayenne Pepper
• 1 tsp / 1 g Dried Oregano
• 1 tsp / 1 g Dried Thyme
• 1 tbsp / 15 ml Olive Oil
• 1 ½ cups / 355 ml Water or Broth
Instructions
1. Directions
2. Pat the pork butt dry with paper towels and brush it all over with the olive oil.
3. In a small bowl, combine the paprika, chili powder, cumin, sweetener, pepper, cayenne, oregano, and thyme. Generously rub this spice mixture over the entire surface of the pork.
4. Pour the water or broth into the inner pot of your Instant Pot. Place the seasoned pork inside.
5. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ function.
6. Set the timer to cook on HIGH pressure for 65 minutes.
7. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position.
8. Remove the pork from the pot, let it rest for 5-10 minutes, then shred the meat using two forks. Serve and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 780
• Total Fats: 55g
• Net Carbs: 1g
• Protein: 60g
• Fiber: 0g
Pro Tips
• Pro-Tips
• For a deeper, richer flavor, use the ‘Sauté’ function on your Instant Pot to sear all sides of the pork butt in the olive oil before adding the water and pressure cooking.
• For even more tender meat, allow the pressure to release naturally for 10-15 minutes before performing a quick release for any remaining pressure.
• Save the flavourful liquid left in the pot after cooking. Skim off any excess fat and drizzle it over the shredded pork to keep it moist and delicious.
FAQ
Q: Can I use pork shoulder instead of pork butt
A: Yes, pork shoulder is an excellent substitute for pork butt in this recipe. Both cuts come from the shoulder of the pig and will become incredibly tender and easy to shred after pressure cooking.
Q: How can I make this recipe less spicy
A: To control the heat level, you can reduce or completely omit the 1 teaspoon of cayenne pepper. The chili powder also contributes to the spice, so you can adjust it to your preference for a milder flavor.
Q: Do I have to sear the pork before pressure cooking
A: Searing the pork is an optional step recommended in the pro-tips for a deeper flavor, but it is not required. If you are short on time, you can skip the ‘Sauté’ step and the pork will still be incredibly moist and delicious.
Q: What is the best way to serve this Instant Pot pork butt
A: This versatile pulled pork is perfect for piling high on buns for sandwiches, stuffing into tacos or quesadillas, serving over rice and beans, or even using it as a topping for nachos.
