Pork Shoulder (Instant Pot)

Super easy to make with simple pantry ingredients. Flavourful Garlic Butter Pork Shoulder Recipe that makes a tasty family-friendly meal. Pork Shoulder is one of our favourite 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.

1 (3-3¼ lbs) pork shoulder, 4" thick (1457 g)
1 cup chicken stock (250 mL)
½ tsp. sea salt (2.8 g)
1 Tbsp. soy sauce (15 mL)
2 Tbsp. butter or olive oil (28 g)
2 onions, sliced (550 g)
12 cloves garlic, crushed (41 g)
2 tsp. dried rosemary (2.2 g)
2 bay leaves (0.3 g)

Thickener:
2 Tbsp. cornstarch (30 g)
3 Tbsp. cold water (45 mL)

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. (28 g) 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.

Sauté Onion and Garlic:
Sauté sliced onions in Instant Pot for 3½ minutes. Add and sauté crushed garlic for a minute. Add and sauté 2 tsp. (2.2 g) dried rosemary and 2 bay leaves for 30 seconds.

Deglaze Instant Pot:
Pour in 1 cup (250 mL) chicken stock, then deglaze by scrubbing all the flavourful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Pork Shoulder:
Add 1 Tbsp. (15 mL) soy sauce and ½ tsp. (2.8 g) 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 and Thicken Sauce:
Place pork shoulder on a chopping board.

Bring the sauce mixture to a simmer with the "Sauté More" function. Thicken Sauce: mix 2 Tbsp. (30 g) cornstarch and 3 Tbsp. (45 mL) 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 and Serve:
Slice pork shoulder into thin slices before serving. Drizzle with the tasty garlic butter onion sauce, then serve immediately.

Makes 4-6 servings.

Cook's Notes: 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" cubes, then reduce the cooking time to Pressure Cook at High Pressure for 40 minutes + 15 minutes natural release.