Instant Pot® Pulled Pork

Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl.

Rub the dry rub mixture all over the trimmed shoulder roast.

Pierce roast with a fork to help seasoning penetrate meat.

Wrap with plastic wrap and refrigerate, 8 hours to overnight.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

Cut pork into 4 to 6 pieces and add to the hot oil.

Cook a few pieces at a time until browned, about 5 minutes.

Transfer cooked meat to a plate.

Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth.

Turn Instant Pot® off.

Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup.

Top with browned pork.

Close and lock the lid, making sure the vent is closed.

Select high pressure according to manufacturer's instructions; set timer for 60 minutes.

Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Unlock and remove the lid.

Remove meat and onions and cover to keep warm.

Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar.

Use a ladle to skim excess fat from the top of the liquid and discard it.

Cook until sauce is reduced in volume by about 1/2, about 15 minutes.

Meanwhile, use 2 forks to shred cooked pork into small chunks.

Serve meat as desired, topped with the thickened sauce.