Instant Pot Brown Sugar Pork Shoulder with Wine Sauce
Tender pork shoulder roast gets a sweet and savory brown sugar spice rub, then pressure cooks with red wine, herbs, and vegetables for a complete one-pot meal. The cooking liquid transforms into a rich balsamic wine sauce that perfectly complements the fall-apart tender meat. Perfect for busy weeknight dinners or weekend family meals when you want maximum flavor with minimal hands-on time. The Instant Pot makes this traditionally long-braised dish achievable in under two hours.
Ingredients
- 2 tablespoons brown sugar
- ½ tablespoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons coarse salt
- ½ teaspoon ground cinnamon
- 1 teaspoon dried thyme
- ½ teaspoon ground pepper
- 2 lb pork shoulder roast
- ¼ cup olive oil, divided
- 2 cloves garlic, minced
- ½ medium yellow onion, chopped
- ½ cup dry red wine, cabernet or pinot noir
- 1 cup chicken broth, or any kind
- 2 sprigs fresh rosemary
- 2 large carrots, chopped into 1.5-inch chunks
- 2 large potatoes, chopped into chunks
- ¼ cup balsamic vinegar, to 0.5 cup
- 2 tablespoons corn starch
Instructions
- 1
Mix all dry rub spices in a bowl using a fork to eliminate lumps
- 2
Rub spice mixture all over pork roast with hands, covering every inch
- 3
Turn on saute feature and add 2 tablespoons olive oil
- 4
Add onions and garlic when oil is fragrant, cook for 2-3 minutes and remove
- 5
Add remaining olive oil and sear pork roast for 2-3 minutes on each side
- 6
Remove pork and deglaze pot by pouring in wine and broth
- 7
Scrape brown bits from bottom with spatula
- 8
Add cooked onion, garlic, and rosemary to liquid
- 9
Place trivet on top and set pork roast on trivet
- 10
Cover and seal, set to manual high pressure for 70 minutes
- 11
Quick release pressure and add carrots and potatoes
- 12
Cover again and set to manual high pressure for 3 minutes
- 13
Quick release and remove pork and vegetables to large bowl
- 14
Discard rosemary sprigs and remove trivet
- 15
Add balsamic vinegar to wine sauce and mix well
- 16
Sprinkle cornstarch over sauce
- 17
Turn on saute feature and whisk until cornstarch dissolves
- 18
Cook for 3-4 minutes until sauce thickens
- 19
Return vegetables and pork to pot
- 20
Serve with sauce on top
Tips
Sear the pork roast well on all sides to develop deep flavor and color before pressure cooking
Always deglaze the pot after searing to prevent the burn notice and create a flavorful cooking liquid
Let the pressure release naturally for 10 minutes before quick release for even more tender meat
Good to Know
Refrigerate leftovers up to 4 days in airtight container
Prepare spice rub and rub on meat up to 24 hours ahead, refrigerate covered
Serve immediately while hot, slice pork against grain for tenderness
Common Mistakes
Deglaze thoroughly after searing to avoid burn notice
Do not skip searing step or flavor will be bland
Quick release pressure completely before opening lid
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different cut of pork?
Yes, pork butt or Boston butt work well with same cooking time. Leaner cuts like tenderloin will overcook and dry out.
What if I do not have red wine?
Substitute with additional chicken broth or beef broth. The sauce will be less complex but still flavorful.
How long will leftovers keep?
Properly stored leftovers keep 3-4 days refrigerated or up to 3 months frozen in airtight containers.