ACV/Raspberry Chipotle Boston Butt Roast
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This recipe is quick, flavorful, and great for meal prepping or holiday feasts. Here is a Crockpot Pressure Cooker (Instant Pot) recipe tailored for a 3-pound Boston pork butt using your flavorful blend, with proper measurements and an easy process. This will give you a tender, juicy, and flavorful pork butt with minimal effort.
Ingredients for a 3-Pound Pork Butt
• 1/3 cup apple cider vinegar
• 1/4 cup honey
• 3 tablespoons raspberry chipotle sauce
• 1 tablespoon whole mustard seeds (or 2 teaspoons ground mustard, if preferred)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional for extra smoky flavor)
• 1 cup chicken or beef broth (to build pressure)
Instructions
1. Prepare the Pork Butt
• Pat the pork butt dry with paper towels and season lightly with salt and pepper. Set aside.
2. Make the Sauce
• In a small bowl, whisk together the apple cider vinegar, honey, raspberry chipotle sauce, mustard seeds, kosher salt, black pepper, and smoked paprika.
3. Sear the Pork (Optional but Recommended)
• Turn the Instant Pot to the Sauté setting. Add a little oil and sear the pork butt for 2–3 minutes per side until browned. This adds depth of flavor.
• Press Cancel to stop sautéing.
4. Pressure Cook
• Pour the 1 cup broth and the prepared sauce over the pork in the Instant Pot.
• Close the lid and set the vent to Sealing.
• Select Pressure Cook (Manual) on High for 60 minutes (20 minutes per pound).
• Allow for a 15-minute natural release, then carefully turn the vent to release any remaining pressure.
5. Shred the Pork
• Remove the pork from the Instant Pot and shred it with two forks.
• Turn the Instant Pot back to Sauté and simmer the cooking juices for 5–8 minutes until slightly thickened. Pour the sauce over the shredded pork for extra flavor.
6. Serve
• Enjoy the pork as is, or serve it on sandwiches, tacos, or alongside holiday sides like roasted vegetables or mashed potatoes.
Notes:
• If the raspberry chipotle sauce is too spicy for your liking, reduce it to 2 tablespoons and add an extra 1 tablespoon honey.
• Leftover pork stores well in the fridge for up to 4 days or can be frozen for up to 3 months.
Perfect for Holidays & Gatherings
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