Cut pork shoulder into 3-4 chunks and place in Instant Pot,
Mix all other ingredients in a medium-sized bowl.
Pour mixture over pork. Close lid, turn steam valve to "sealing" and set on high pressure for 65 minutes.
Once the timer goes off, allow the steam to naturally release for about 15 minutes. Then do a quick release of the remaining steam by turning the steam valve to "venting." Be careful not to allow the steam near your arms or face- I often put a towel over the valve for the release.
Carefully remove lid and allow to cool for 5-10 minutes.
Shred with 2 forks and serve.
Coconut aminos substitute: If you're not sensitive to soy and/or not doing Paleo/AIP you can substitute soy sauce. Use about 1 tbsp soy sauce +1 tbsp honey or maple syrup in place of the 2 tbsp of coconut aminos.For larger boston butt roasts- say 7-8#: Just cut it into 7 or 8 pieces (vs. 3-4 for a smaller roast). Make sure there's enough room in your instant pot. For reference, I've got a 6 qt instant pot and can easily fit a 7-pound roast. You'll also likely need to double (or at least multiply it by 1.5) the sauce/liquid that goes with it and increase the cooking time from 65 minutes to 80-90 minutes.For bigger roasts, you may need to cook in two batches.