This Instant Pot Italian Pork features a tender Boston Butt that is cooked in a creamy tomato and white wine sauce! This pulled pork recipe is great for wraps, sandwiches, salads and more!
Instant Pot Italian Pork
Carnitas have long been a staple in our home. There is just something so satisfying about tender pulled pork, broiled until perfectly crisp and stuffed in a tortilla! Delish! This Instant Pot Italian Pork is an Italian spin on carnitas.
A nice large cut of pork is seasoned, seared and cooked with crushed tomatoes, white wine, garlic and vegetables. This dish does double duty because not only does it make a large amount of pulled pork, the sauce can be puréed to make a flavorful marinara!
Boston Butt Instant Pot
For the perfect Instant Pot Boston Butt you just need to follow these four steps:
- Season the outside of the pork well, turn the sauté function on and sear the meat on all sides. You want to get a nice, golden crust on the meat for the maximum flavor. Remove the pork from the pressure cooker and set aside.
- Add the onion, celery and garlic to the Instant Pot, sauté for 2-3 minutes. Add the tomatoes, wine and peppers. Deglaze the bottom of the pan and be sure to get off any bits.
- Secure the lid and pressure cook for 15 minutes per pound. Allow the machine to manually release pressure for 15 minutes.
- The final (and most important step!) is to shred the meat, drizzle with a little cooking sauce and broil until crispy!
What can I do with the sauce?
The tomato and white wine sauce can be discarded if you wish. You can (and should!) spoon it over the meat sauce before broiling. Alternatively, you can use an immersion blender to make a marinara sauce. You can see in the photo below I served this with Cauliflower Risotto and a bit of the marinara drizzled on top. It was amazing!
Is Boston Butt good for Meal Prep?
Yes, this recipe is great for meal prepping! Cook your Italian Pork, then portion the meat out for salads, wraps, tacos, and more! The meat will keep up to 4 days in the fridge or up to 3 months in the freezer. Store the meat in some of the juice to ensure your meat is flavorful, tender, and moist after reheating.
Tips for Meal Prep
- Skip the the broiler step until you’re getting ready to serve. You don’t want to broil the meat twice, it will result in dry and tough meat.
- If you forgot to save some sauce for later drizzle the meat with a bit of broth before and after broiling to ensure it does not dry out.
- Don’t forget to salt and pepper when ready to serve!
Can I freeze cooked Boston Butt?
Yes, this pork will freeze and reheat easily. Allow the meat to cool completely, then freeze in a freezer bag with some of the juice to prevent the pork from drying out.
You can freeze it all together or freeze in 10 equal portions so that you can pull out the exact number of servings you may need. To reheat, allow the meat to come to room temperature, then you can reheat in the microwave or in a baking dish in the oven. Right before serving, I like to broil the meat 2-3 minutes and add additional juice.
What can I serve with a Boston Butt?
Other Instant Pot Recipes
- Instant Pot Carnitas
- Easy Instant Pot Buffalo Chicken Soup
- Keto Instant Pot Chili
- The BEST Instant Pot Collard Greens
- 4 pound Boston Butt, fat trimmed
- 2 teaspoons Italian seasoning
- 1 teaspoon *each* kosher salt, black pepper onion powder, garlic powder
- 1 1/2 cup chopped onion
- 1 1/2 cup chopped celery
- 2 whole heads garlic
- 1 (15 ounce can) crushed tomatoes
- 1 cup dry white wine
- 1/4 cup pepperoncini peppers
- Combine the spices and set aside. Trim the fat from the pork and rub generously all over the meat. Turn the saute function on the Instant Pot and add just enough olive oil to lightly coat the bottom of the skillet. Sear the pork on each side until golden brown. Remove from the Instant Pot and set aside.
- Add the onion, celery and garlic cloves to the Instant Pot. Saute 2-3 minutes, add the tomatoes and wine. Scrape the bottom to deglaze the pan.
- Add the pork back to the Instant Pot and secure the lid. Pressure cook 15 minutes per pound (60 minutes for a 4 pound butt).
- When the cooking cycle has ended allow the machine to manually release pressure for 15 minutes.
- Shred the pork, drizzle with a little bit of the juice and broil until the ends are crispy (watch carefully). Add salt and pepper to taste.
The juice in the Instant Pot can be blended using an immersion blender to make a marinara sauce if you wish.
Nutrition Information:Serving Size: About 3/4 cup meat + 2 tablespoons tomato sauce blended
Amount Per Serving: Calories: 230Total Fat: 9.8gCholesterol: 108mgSodium: 424mgCarbohydrates: 1.9gNet Carbohydrates: 1.5gFiber: 0.4gSugar: 0.6gProtein: 33g