Ingredients

The following ingredients have 4 Servings
  • 3 pound Pork Shoulder or Pork Butt (fat trimmed off and cut into 1 pound pieces)
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon Black pepper
  • 1 medium Onion (sliced into thin wedges)
  • 3 cloves Garlic
  • 1.5 cups Chicken broth
  • 2 tablespoons Flour
  • ¼ cup Water

Instruction

  • In a small bowl combine onion powder, garlic powder, salt, and pepper.
  • Sprinkle the seasoning over your pork and rub it in so it is covered.
  • Set your Instant Pot to SAUTE and add the olive oil.
  • Once hot add your pork shoulder and brown the pieces on all sides, approximately 2 minutes per side.
  • Remove the pork and set aside then add the broth and stir, making sure to scrape up all of the browned bits so you won’t get a burn notice later.
  • Press CANCEL on the Instant Pot and add the pork back to the pot along with the onion and garlic.
  • Lock the lid in place, move the valve to SEALING and set to cook on HIGH PRESSURE for 25 minutes. See Note #1
  • When the timer goes off press CANCEL and let the Instant Pot do a natural release for 15 minutes. Then flip the valve to VENTING and let the rest of the steam out.
  • Place a fine mesh strainer over a large bowl. Remove the pork from the Instant Pot and pour the remaining liquid through the strainer. Dispose of the solids in the strainer.
  • Use a spoon or a fat separator to remove the excess fat from the liquid.
  • Pour the liquid back into the pot and set it to SAUTE.
  • In a small bowl or cup add the flour and water and whisk together until it is smooth (this is called a slurry).
  • When the broth in the Instant Pot comes to a boil pour the slurry in , whisking the whole time, and then let cook for 2-3 minutes until it has thickened.
  • Turn off heat and slice or shred the pork and serve with gravy poured over it.