Step 1

Thinly slice 1 medium yellow onion (about 1 1/2 cups) and 4 garlic cloves. Place 1 tablespoon packed brown sugar, 1 tablespoon chili powder, 1 tablespoon kosher salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon in a small bowl and stir to combine.

Step 2

Heat 1 tablespoon olive or vegetable oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté function until shimmering. Add the onion and garlic and cook until softened, about 4 minutes. Meanwhile, remove any twine or netting from 1 (4 1/2 to 5-pound) pork shoulder. Cut into 4 pieces (if your pork shoulder has a bone, do your best to cut around it) and pat dry with paper towels. Coat all over with the spice mixture.

Step 3

Add 1 cup low-sodium chicken broth or water to the pressure cooker. Arrange the pork (and bone if you have one) evenly on top of the onion mixture. Turn the pressure cooker off. Lock the lid in place and make sure the valve is set to seal. Set to cook under HIGH pressure for 60 minutes. It will take about 12 minutes to come up to pressure.

Step 4

When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Transfer the pork to a clean cutting board and discard the bone. At this point you can let the pork cool for at least 10 minutes before cutting across the grain to serve slices, or make pulled pork.

Step 5

To make pulled pork, pour the cooking liquid in the pressure cooker through a fine-mesh strainer set over a medium heatproof bowl; return the contents of the strainer to the pressure cooker. Use a spoon to skim the fat from the surface of the cooking liquid.

Step 6

Shred the pork into bite-sized pieces with 2 forks, discarding any large pieces of fat. Return the pork to the pressure cooker. Add either the cooking liquid 1/4 cup at a time or 1 1/2 cups barbecue sauce and toss until evenly combined and moistened. Taste and season with more kosher salt or barbecue sauce as needed.