5-9lbpork butt, pork shoulder, boston buttbone in or boneless, cut into large 3 inch chunks, fat trimmed
6garlic cloves, crushed
Sugar Free Dry Rub
Trim as much fat as you can from the pork butt. Cut into large 3 inch chunks.
Mix all the dry rub ingredients in a bowl. Stir to break up clumps and to combine.
Generously season the pork pieces, pressing the rub onto the pork. NOTE: If you have a larger 8-9 lb pork butt you will you all the rub, if you have a smaller 5-7 lb pork butt you may only use ½ to ¾. You can save any additional in an airtight container in your spice cabinet for up to 6 months.
Add the 1 cup water and ¼ cup coconut aminos and 6 crushed garlic cloves to the bottom of the Instant Pot. Place the trivet in the pot and then layer the pork pieces in, make note not to exceed the max fill line.
Set your pot to cook for 15 minutes per pound. Example- I bought an 8 lb pork butt, I removed about 1 lb of fat, so 7 pounds x 15 minutes per pound = 105 minutes.
Do a 10 minute natural release, the finish with a quick release.
Remove the pork from the pot, discard the liquid, and shred the pork using two forks. It should just completely fall apart!
Fridge- Store any leftover cooled pork in an airtight container in the fridge for up to 5 days.Freezer - Freeze any cooled leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight and then warm in the microwave or oven to serve.