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Cut the pork into 3-inch chunks and place them in a large bowl.
Rub the mustard all over the pieces of pork.
In a small bowl, mix together the coconut sugar, chili powder, paprika, cumin, kosher salt, garlic powder, onion powder, and cayenne pepper.
Season pork with the seasoning mixture, turning to coat all sides.
Slice the onion and add it to the Instant Pot with the broth, apple cider vinegar, and barbecue sauce.
Stir to combine.
Add the seasoned meat to the Instant Pot.
Put on the lid, set the valve to seal, and cook at high pressure for 65 minutes, followed by a natural pressure release.
Remove the pork to a large baking sheet and allow it to cool enough to handle.
When cooled, shred the meat and spread it evenly over the baking sheet, discarding the bone if there is one.
Broil the meat for 5-10 minutes until the top and edges are slightly crispy. Work in batches if there’s too much for one baking sheet.
Serve in tortillas, over salad, or on top of rice bowls.