•  Cut 12-15 slits in the pork shoulder or pork butt and shove a garlic clove down in each slit. 
• Place pork shoulder/butt in a 6QT instant pot and pour 2 cups of vegetable broth or water over it.  
• Slice one white onion and spread over the top and around the pork shoulder/butt sides.  
• Place the lid on the instant pot and set it to sealing. Pressure cook for 90 minutes (for 4lbs bone out or less) and allow the pressure to release naturally.*
• Once the pressure releases (valve has dropped), remove the lid and place pork on a large cutting board to shred with two forks. The outsides of the pork should shred easily and fall away easily. The inside may be a little more challenging to shred but shouldn't require a knife.**
• Optional: Preheat the oven to broil. Spread the shredded pork over a foil-lined baking sheet and broil for 3-5 minutes until slightly crispy.  

To Freeze:

• Freeze pork (do not broil) and broth separately.
• Leave 50% volume empty since the broth will expand when frozen.
• Defrost under refrigeration, then broil (if desired), and combine with broth.