instant-pot ChartsDATASHEET // CT-IP-006
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Pulled Pork (Pork Shoulder / Butt) in the instant pot
Specification: 3–4 lb bone-in pork shoulder, seasoned and seared, 1 cup liquid
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
60–90 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
205°F (96°C)
USDA Safe Pull
Release: full natural release (90 min pressure + 15 min release)
3-Step Execution Protocol
1
Preheat & Prep
Add pulled pork (pork shoulder / butt) (3–4 lb bone-in pork shoulder, seasoned and seared, 1 cup liquid) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 60–90 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 60–90 mins. Use full natural release.
3
Check & Rest
Meat falls apart when pressed with a fork; fat cap is fully rendered; bone slides out cleanly. After full natural release, carefully open the lid away from you. Let stand 15 minutes before serving.
Verification Basis & Testing Rig
Instant Pot Duo 6-Qt (IP-DUO60); USDA pork collagen breakdown range 195–205°F; tested with bone-in and boneless cuts.
Pro Tip: Cut the shoulder into 3–4 large chunks to reduce cook time by 15–20 minutes. Shred immediately after depressurizing while meat is still hot.
Want the complete meal with seasoning & sides?View Full Recipe
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