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*Instructions*
1. **Prepare the Pork* Season the pork shoulder with salt, pepper, smoked paprika, cumin, chili powder, and dried oregano.

2. **Sauté Setting* Set your Instant Pot to sauté mode. Add a bit of oil and sear the seasoned pork on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.

3. **Sauté Aromatics* Add sliced onions to the pot and sauté for 3-4 minutes until softened. Add minced garlic and sauté for another minute.

4. **Pressure Cook* Pour in chicken broth and deglaze the pot, scraping up any browned bits from the bottom. Return the pork to the pot. Close the lid and set the Instant Pot to high pressure for 75 minutes.

5. **Natural Release* Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.

6. **Shred the Pork* Remove the pork from the pot and shred

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**Ingredients*
- 3 lbs pork shoulder or butt, trimmed of excess fat
- 1 cup chicken broth
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup BBQ sauce (optional)

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