Remove the netting from the pork shoulder roast (if applicable), and set the roast on a cutting board. Cut it into 4 to 6 large chunks. Season the pork with paprika, oregano, cumin and sea salt.

Plug in your Instant Pot and press the ‘Sauté’ button. Add the avocado oil and allow it to heat up for a minute or two. Add the chopped onion and sauté, stirring occasionally, until it begins turning translucent, about 3 to 5 minutes.

Place the chunks of pork inside the Instant Pot and brown for 3 to 4 minutes on two sides (Note: you may need to do this step in 2 batches depending on the size of your Instant Pot).

In a measuring cup, stir together the apple cider, cider vinegar and molasses until combined. Pour this mixture into the Instant Pot and maneuver the pork pieces around so that each piece is engulfed in as much liquid as possible.

Secure the lid on the Instant Pot, select the ‘Manual’ button, and make sure it’s set to high pressure. Leave the steam release valve closed. Adjust the time for 1 hour and allow the Instant Pot to run its course.

After it has finished pressure cooking, allow the Instant Pot naturally release for 1 hour (note: if you’re multi-tasking, it’s fine if you stretch this longer). By this time, there shouldn’t be any pressure remaining so you won’t need to use the quick release valve.

Remove the lid and use tongs to transfer the pork to a cutting board. Use two forks to shred the pork.

Press ‘Sauté’ on your pressure cooker and add the chopped apples. Allow the apples to cook and the juices to thicken while you’re shredding the pork. Be sure to give it a stir every couple minutes.

Transfer the pulled pork back to the Instant Pot with the liquid and apples and allow it to continue boiling for a few minutes, until the pork is well-saturated in liquid and it has thickened slightly.

Serve pulled pork with your side dishes of choice! Also use the shredded pork for burritos, tacos, enchiladas, burrito bowls, sandwiches, etc.