ACV/Raspberry Chipotle Boston Butt Roast

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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