Step 1

Combine all dry rub ingredients in a small bowl. Rub spice mixture over entire pork shoulder, massaging the pork well.

Step 2

Press “sauté” on your 6 qt or larger Instant Pot, and add the oil. When fully heated, add the pork shoulder. Sear each side for 3-4 minutes, browning the pork.

Step 3

Remove the pork from the Instant Pot and set it aside on a large cutting board.

Step 4

Add 1 1/2 cup of beef broth and the apple cider vinegar to the Instant Pot. Using the sauté feature, heat the liquid and scrape the brown bits from the bottom of the Instant Pot to deglaze. Press “cancel.”

Step 5

Set the metal Instant Pot trivet in the liquid, then place the seared pork shoulder on top of the trivet.

Step 6

With the venting knob set to “sealing”, pressure cook the pork on high for 80 minutes. Allow a natural release of 15 minutes, then release any remaining pressure with the venting knob. Once pressure has been released, open the lid, remove the trivet, and transfer pork to a platter or clean cutting board.

Step 7

To make the sauce, whisk the cornstarch and 3 tablespoons of beef broth together in a small bowl until no clumps are remaining, then slowly stir the cornstarch slurry into the drippings in the Instant Pot. Press “sauté,” and heat the liquid for 2-3 minutes until thick and bubbly. Once thickened, press “cancel."

Step 8

Serve pork roast topped with the sauce.