Choose bone-in or boneless pork butt (Boston butt). Pat surface completely dry with paper towels for a better sear. Season at least a few hours ahead or overnight in the fridge for deeper flavor. Pull the pork out 20 minutes before cooking to take the chill off. Cut very large roasts into big chunks to cut down pressure cooking time and improve even tenderness. Trim excess fat if you like, but leave some fat cap on to keep the meat moist.

Set Instant Pot to Sauté on high. Add neutral oil and wait for

Target 93°C internal temp — insert an instant-read thermometer into the thickest part, away from bone. At 93°C the collagen breaks down and the meat pulls apart easily with two forks. Not there yet? Reseal, cook on high pressure 10–15 more minutes, then check again. Transfer to a board or bowl and rest at least 10 minutes before shredding. Skim fat from the cooking liquid and drizzle it over the pork for moisture. Avoid: skipping the sear, too little liquid before cooking, and releasing the valve immediately after cooking.