Combine all herbs and spices in a small bowl, mix well.
Pat roast dry with a paper towel.
Cut the roast into 1-2 inch chunks. Remove any grisly pieces and as much fat as you prefer. Keeping most of the fat will help the meat stay moist while cooking, but if you want leaner meat you can trim the fat.
Pour avocado oil on the bottom of the crock. Add the meat, then add broth.
Pour spice mixture over roast. Pat on to the surface.
Select "Meat/Stew" and allow to cook for 45 minutes. Once roast is finished, vent steam and remove top.
Pork should no longer be pink. If it is, check the temperature and verify that it has reached 145 degrees F. If it is not cooked through, you will need to give it another 5-10 minutes in the Instant Pot. Most likely it will be done after 45 minutes.
In the crock, begin to separate meat with two forks or meat claws. Remove any tough or grisly pieces during this time.
Stir meat in juice and allow to simmer in juice for 5 minutes before serving. Remove from crock and discard any excess juice, and enjoy.
Notes
If desired, you can save the excess juice from the roast and store it with the meat to keep it moist.Using a shoulder roast of the same size will require the same cooking time.