Fall-Off-The-Bone Roast Pork in Your Instant Pot (Dinner Just Got Easier!)

  

Weeknight dinners can be a challenge, especially when you're craving something hearty and comforting but don't have hours to slow-roast. Enter the Instant Pot, your culinary superhero, ready to transform a humble pork roast into a tender, flavorful masterpiece in a fraction of the time!

I used to reserve roast pork for lazy Sundays, patiently waiting for hours for that perfect, melt-in-your-mouth texture. But thanks to the magic of pressure cooking, I can now enjoy succulent, fall-apart pork any night of the week. This recipe is a game-changer – it's incredibly simple, requires minimal prep, and delivers maximum flavor.

The secret? The Instant Pot creates an intensely moist cooking environment that breaks down tough cuts of meat beautifully, infusing them with aromatic herbs and spices. You'll get tender, shreddable pork that's perfect for serving with mashed potatoes, roasted vegetables, or even tucked into sandwiches. Plus, the drippings make an incredible gravy!

So, dust off your Instant Pot, grab a pork shoulder or Boston butt, and get ready for a dinner that tastes like it's been simmering all day, but comes together with surprising speed. This might just become your new favorite way to cook roast pork!

Ingredients:

• 2-3 lb boneless pork shoulder (Boston butt), trimmed of excess fat
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 cup beef broth (or chicken broth)
• 1 tablespoon Worcestershire sauce
• 1 small onion, roughly chopped (optional)
• 2 cloves garlic, minced (optional)

For Gravy (Optional):

• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions:

1.     Prepare the Pork: Pat the pork roast dry with paper towels. In a small bowl, mix together the salt, pepper, rosemary, thyme, and garlic powder. Rub this spice mixture all over the pork roast.

2.    Sear the Pork (Optional but Recommended): Set your Instant Pot to "Sauté" mode. Add the olive oil. Once hot, carefully place the seasoned pork roast into the pot and sear for 3-4 minutes per side, until browned. This adds a nice depth of flavor. Remove the pork and set aside.

3.    Deglaze and Add Aromatics: If desired, add the chopped onion and minced garlic to the Instant Pot and sauté for 2-3 minutes until fragrant. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. This is important to prevent a "Burn" warning.

4.   Pressure Cook: Return the seared pork roast to the Instant Pot. Close the lid and set the vent to the "Sealing" position. Set the Instant Pot to "Manual" or "Pressure Cook" on high pressure for 60 minutes.

5.   Natural Pressure Release: Once the cooking time is complete, allow for a natural pressure release (NPR) for at least 15-20 minutes. This helps keep the pork tender and juicy. After 15-20 minutes, carefully move the vent to the "Venting" position to release any remaining pressure.

6.   Shred and Serve: Carefully remove the pork roast from the Instant Pot and transfer it to a cutting board or large serving dish. It should be incredibly tender and easily shred with two forks.

7.    Make Gravy (Optional): If you want gravy, strain the liquid from the Instant Pot into a saucepan, discarding any solids. Bring the liquid to a simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid, stirring constantly, until the gravy thickens to your desired consistency. Taste and adjust seasoning if needed.

Serve the shredded pork with your favorite sides and a drizzle of that delicious homemade gravy. Enjoy the effortless deliciousness!