Press the “Sauté” mode on the Instant Pot. While the pot heats, mix the garlic powder, salt and pepper together in a small bowl. Season the pork shoulder pieces with the seasoning mix.

When the pot signals “Hot”, add 1 tablespoon olive oil and half the pork shoulder pieces. Sear until pork is browned on all both sides, approximately 1-2 minutes per side, (when it’s ready to turn it will easily lift from the bottom of the pot. The objective here is to get some color on your pork roast.

Transfer to a large, rimmed plate. (The rimmed plate will catch any juices). Set aside. 

Repeat Step #2 with another tablespoon of olive oil and the remaining pork. Once seared, transfer to the rimmed plate with the rest of the pork and set aside.

Add remaining tablespoon of olive oil plus the red onion. Cook, stirring frequently, until soft, about 3-4 minutes.

Add the chicken broth, apple cider vinegar and ¾ cup of the bbq sauce to the pot and use a spoon to gently scrape the brown bits from the bottom of the pot. (This is important both for flavor and to avoid a burn message as the pork cooks). 

Add the pork pieces and any accumulated juices back into the pot and add the cover. Make sure the silicone ring is inserted and the vent is closed. Lock the lid into place. 

Set the pressure valve to “seal” and select the “Manual” option on the highest setting. Adjust cook time to 50 minutes under high pressure.

When cooking time is complete, allow the pot to do a pressure release naturally for 10 minutes, and then do a quick release for any remaining pressure.

Carefully remove the lid and shred the pork with two forks. Allow the shredded pork to sit in the warm cooking liquid for 5 minutes to soak up more flavor before serving, if desired.

To serve, transfer the shredded pork with tongs to a large bowl and toss with remaining BBQ sauce.