Combine light brown sugar, paprika, cumin, Kosher salt, ground pepper and garlic powder in a small bowl.
Trim pork butt of excess fat, rinse and pat dry. Rub brown sugar mixture on pork.
Heat vegetable oil in Instant Pot on saute.
Add pork, browning on all sides. If your pork butt doesn't fit, cut it into 2-3 pieces and work in batches.
In another bowl, whisk together ketchup,apple cider vinegar, worcestershire sauce, dried minced onion and water.
Pour over pork in the inner pot.
Lock lid in place and set vent to "sealed". Change function to Manual, high pressure and set for 60 minutes.
Use the natural release function. Remove and shred using two forks.
You can return pork to the leftover sauce or you can ladle it out, skim the fat off and blend it with 1 tablespoon of cornstarch mixed with 1 tablespoon water to thicken.
If you've tried this recipe, come back to let us know how it was!