Plug in your Instant Pot and add the avocado oil. Press the Sauté button and wait a minute or two for it to heat up. Add the red onion and sauté, stirring occasionally, for 3 minutes.
Unwrap the pork shoulder from the netting (if applicable) and lay it out on a cutting board. Sprinkle all sides with sea salt, ground cumin, paprika, garlic powder, and black pepper.
Move the onions off to one side of the Instant Pot and place the pork shoulder in the IP. Allow it to brown 3 to 5 minutes, until it has a nice crisp on it.
Add the remaining ingredients to the Instant Pot. Secure the lid and select “Manual.” Make sure it’s set on the high pressure setting and adjust the time for 1 hour and 20 minutes.