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Remove the bone from pork butt/shoulder and cut pork into large chunks.
Mix the Alaea sea salt and smoked paprika together in a small bowl.
Sprinkle salt mixture over the pork and rub in to thoroughly coat.
Place pork into the Instant Pot liner and add water.
Secure the lid, select Manual and adjust time to 90 minutes.
When Instant Pot beeps, push the cancel/keep warm button and allow pressure to release naturally.
When the pressure is released move the pork to a bowl. Cover to keep warm.
Add the cabbage wedges to the juices in the Instant Pot, stir to coat.
Select Manual and adjust time to 3 minutes on high pressure.
When the pot beeps, release the pressure manually.
Add the cabbage to the pork and stir to combine.
Serve on hamburger buns with rice and Hawaiian potato mac salad on the side.