Get the recipe for Homemade BBQ Sauce here. Combine 1 cup of BBQ sauce, the liquid smoke, apple cider vinegar, and brown sweetener in a small bowl. Stir and set aside.
Season the pork shoulder with salt and pepper to taste.
Place the Instant Pot on the Saute function. Add the oil.
Sear both sides of each of the chunks of pork shoulder. Remove the pork shoulder chunks and set aside.
Add half of the chicken broth to the pot and deglaze the pot by scooping up all of the brown bits on the pot. This is loaded with flavor.
Add the onions and garlic to the pot. Cook for 2-3 minutes until fragrant.
Add the remaining chicken broth to the pot. Next add the seared pork shoulder.
Drizzle the BBQ Sauce and brown sugar mixture over the top of the pork shoulder.
Place the lid on the Instant Pot and Seal. Cook for 45 minutes on Manual > High-Pressure Cooking.
When the pot indicates it has finished, allow steam to release naturally for 10 minutes instead of quick release.
Open the pot and remove the pork. Shred with forks or knives.
Drizzle the remaining 1 cup of BBQ sauce onto the pork and serve.