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Using a sharp chef’s knife, cut the roast into about 8 pieces, trimming away the very large sinewy pieces of fat. No need to be perfect, just trim away the biggest pieces and discard. Pat the meat dry with a paper towel and season with salt and pepper. Place meat in the Instant Pot.
In a blender or food processor, blend together 2 chopped ripe pears, ½ cup low-sodium soy sauce, ⅓ cup brown sugar, 2 tablespoons gochujang sauce, 2-inch knob fresh ginger, 5 cloves roughly chopped garlic and 2 teaspoons of toasted sesame oil until smooth and creamy. Pour the sauce over the meat, tossing so it is well coated.
Set the Instant Pot to pressure cook for 70 minutes, followed by natural or quick release. Remove the pieces of meat to a cutting board and set the Instant Pot to sauté mode for 20 minutes, until the liquids are reduced by half.
While the liquid is reducing, use tongs or two forks to shred the beef. It should be very tender and fall apart. Turn off the Instant Pot and return the meat to the reduced juices, tossing until evenly coated.
Serve on rice bowls, in burritos, tacos, pizzas, potatoes or eggs. The sky is truly the limit.