InstantPot Pork Roast Shoulder

  • 1 and 1/2 tsp. salt

  • 1 and 1/2 tsp. pepper

  • 1 tsp. garlic powder

  • 2 Tbsp. olive oil, divided

  • A 2 lb. pork shoulder (also called pork butt)

  • 2 cups unsalted chicken broth or water

  • ½  cup diced celery

  • 1 cup fingerling potatoes

  • ½  cup diced carrots 

  • ½ cup chopped mushrooms

  • ½ cup leeks

  • 1 cup port wine

  • 1 onion cut into quarters

  • 3 cloves garlic

In a small bowl, combine salt, pepper, and garlic powder and stir to combine.
Rub pork roast with 1 tablespoon of olive oil and season with the salt mixture on all sides.
Select the Sauté button to heat the Instant Pot. When “Hot” is displayed, add the remaining tablespoon
of olive oil. Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side.
 
When roast has been seared on all sides, press Cancel and remove roast from the Instant Pot. Place
on a plate and set aside. Add the broth or water to the Instant Pot, scraping any bits from the bottom with a wooden spoon
or rubber spatula. Add port wine
 
Place the trivet in the bottom of the Instant Pot. Lay the roast on top of the trivet and arrange
the onions and garlic, and veggies around the roast. Cover pot, lock on the lid, and set the steam release valve to Sealing.
 
Select the Meat/Stew or Pressure Cook button and set the cook time to 30 minutes.When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.
 
Optional Step:
To crisp the crust, preheat oven to 425˚F while the roast is resting.
 
Remove the pork to a sheet pan or roasting pan if using crisping method. Place in preheated
oven and cook for 10 minutes.
 
If not using the crisping method:Remove
the pork to a cutting board