I often make beef pot roast in my Instant Pot with chuck roast. But I find that I buy pork butt much more often because it’s an affordable cut and we love making pulled pork, carnitas, and other meals. It struck me that I’ve never used a pork butt to make a good old-fashioned pot roast type meal. Until now! Steve was super impressed at how easily the pork stood in for chuck roast and let me say that the leftovers made for excellent lunches all week!
For reference, on the day I shopped chuck roast was selling for $6.99/lb and pork butt was $2.79/lb. I look for them closer to $1.49/lb when a sale comes around.
NOTES:
• Meat Choice: Pork butt is the cut for this recipe as it needs long cooking and doesn’t dry out the way loin will. You might see it labeled Boston butt or pork shoulder roast. Bone-in or boneless works just the same – I used boneless in the video. Size matters because the cook time is dependent on how thick the meat is. About 22 minutes/lb under pressure. For example, in this video, my pork butt is 3.76 lbs so the math is 3.76 lbs x 22 mins/lb ≈ 82.72, and I rounded up to 85 minutes.
◦ Here are links to cheat sheets that I keep up on my fridge and refer to often:
▪ Instant Pot Cheat Sheet: https://amzn.to/3VnZi1M
▪ Air Fryer Cheat Sheet: https://amzn.to/423E50L
• Seasonings: I went super simple with a standard salt/pepper/garlic rub, but feel free to try other mixes you might like. Kinder’s and McCormick’s make some really great mixes that can simplify things. The EVOO during the rub step is there to lubricate and give the seasonings something to stick to!
• Cooking Liquids: A flavorful savory broth such as chicken, pork, or vegetable is perfect here. Plain water also works if you’re trying to cut back on sodium. Save the apple juice for more of a BBQ pulled pork flavor profile.
• Vegetable Choices: For our preferences, potatoes and carrots are the usual suspects. But almost any sturdy root vegetable would work well in this recipe. Some suggestions are parsnips, turnips, rutabaga, beets, etc. A couple sturdy squashes we’ve tried in the IP are butternut and kabocha.
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IP Duo 6qt: https://amzn.to/434uiap
Today’s Ingredients:
3-4 lb pork butt (boston butt, pork shoulder roast, etc.) (3.76 lb in the video)
5 TB extra virgin olive oil, divided (2 TB for rub, 3 TB for cooking)
salt, black pepper, garlic powder for rub (≈2 tsp each salt/black pepper, and ≈1 tsp garlic powder)
1 large onion, sliced
1 head garlic, peeled and sliced (≈ 10-12 cloves)
3 bay leaves
1½ cups chicken broth
2 TB apple cider vinegar
1½ lbs potatoes, 2” chunks
1 lb carrots, 2” pieces
3 TB cornstarch + 2 TB water, whisked together for a thickener
Optionals for Serving: fresh parsley, toasted bread, etc.
Instructions:
1. Let the pork butt sit on the counter for about 2 hours to take off the chill from the refrigerator. Rub 2 tablespoons olive oil all over, and then rub with a generous amount of salt, black pepper, and garlic. Make sure to get into all the nooks and crannies of the meat.
2. Preheat the Instant Pot on the highest SAUTÉ setting. Add 3 tablespoons olive oil when the display reads “HOT.” Add the pork butt and sear on each side, about 4-5 minutes each. Make sure to sear the smaller ends, too. Take your time during this step as it will add depth of flavor to the final dish. Once seared all over, moved to a holding tray.
3. Check to see that you still have 2-3 tablespoons fat in the pot. Add more EVOO if needed or pour out excess. Add onions and cook, stirring once or twice, until softened.
4. Add garlic and bay leaves. Cook, stirring continuously for just another minute. No more than a minute to avoid scorching the garlic.
5. Add the chicken broth and vinegar to deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits during this step to avoid a “BURN” warning later.
6. Place the pork butt back into the pot, rolling it around in the liquid to coat all over. Lock and seal the lid and cook on for 85 minutes on high followed by a natural pressure release. [22 mins/lb]
7. Move the pork to a serving dish to rest.
8. To the pot, add the potatoes and carrots, evenly distributing. Lock and seal the lid and cook for 8 minutes on high followed by a quick pressure release.
9. Move the potatoes and carrots to a serving dish while you thicken the gravy.
10. Bring the pot back up to a bubble on the low/medium SAUTÉ setting. Whisk in the cornstarch and water slurry and continue mixing until the gravy reaches your preferred thickness. Add more cornstarch slurry if you like it thicker.
11. Shred or slice the pork. Serve with veggies, gravy, and optional bread and fresh parsley. ENJOY!
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