Blend all ingredients together in a high-speed blender.

Cut the pork into very large chunks. Rub all over with the rub. Put into a resealable plastic bag with ½ of the mojo sauce and marinate 6-8 hours or overnight.

Bring pork to room temperature. Put all contents of the bag into an instant pot pressure cooker and seal (if there is not enough liquid you can add a cup or two of chicken stock or water). Cook for 30-40 minutes until pork is very tender. Let the instant pot de-pressurize and remove the top. Shred pork, season with salt and pepper and serve with remaining mojo sauce.