Cut the Boston butt or pork shoulder into equally sized chunks so that it will cook evenly in the Instant Pot.
Turn Instant or electric pressure cooker to saute and add 2 tbsp olive oil when it is hot.
In a small bowl, combine the spices along with the Lakanto Monkfruit Golden and coat the pork.
Sear each piece of the pork roast on each side in the Instant Pot (approx 3-4 minutes), then remove from Instant Pot and set aside.)
After each piece of the roast has been seared and removed from the pan deglaze the inner pot by adding the chicken broth then scraping the bottom of the pan, with a wooden spoon. All of the bits of pork that were stuck to the pan should come up easily. They have incredible flavor, so leave them in the Instant Pot.
Add the apple cider vinegar, Bragg's Aminos, and liquid smoke to the pan, then place the pieces of seared pork roast back in the liquid mixture.
Turn the Instant Pot from the saute function to high pressure for 70 minutes. It will take 10-15 minutes to come to pressure before it begins to pressure cook the pork roast.
Once the pressure cooking has completed, let the pressure naturally release for 20 minutes. If the pin has not dropped, do a QR to release the steam before carefully removing the lid.
Scoop the pork into a bow,l leaving the liquid in the Instant Pot.
Using two forks shred the meat.
Add approx one to two cups homemade keto bbq sauce (or store bought keto version).
Stir to combine the sauce and the pulled pork before serving.