Season the pork with 2 teaspoons of kosher salt and ½ teaspoon black pepper.
Turn the Instant Pot to the sauté setting. Heat 1 Tablespoon of oil and, working in 2 batches, add the pork pieces and sear until evenly brown on both sides, about 3-4 minutes per side. Transfer meat to plate and proceed with remaining oil and pork. Remove the last batch and place on a plate. Press cancel on the Instant Pot to turn off heat.
Pour the beer into the hot Instant Pot and using a wooden spoon scrape the bottom of the pot to remove any browned bits stuck to the bottom. Stir in the rest of the ingredients and return the pork and any juices on the plate to the Instant Pot.
Place the lid on top of the Instant Pot and make sure the valve is in the sealed position. Cook in HIGH pressure for 60 minutes. Let the pressure naturally release for 15 minutes at the end of cooking time. Then release any remaining pressure and remove the lid.
Remove the pork from the pressure cooker and shred the meat.
While you are shredding the meat, turn the pressure cooker to the Sauté mode and reduce the liquid for about five minutes.
Return shredded pork to the Instant Pot and toss to get the meat coated in cooking liquid. Then press cancel to turn off heat.
Turn the oven broiler to high. Place the top oven rack about 6 inches from the heat source.
Transfer the pork to a baking sheet and spread the pork out into an even layer. Transferring some liquid with the pork is ideal.
Broil pork for about 4-5 minutes, flip it over and broil for another 4-5 minutes or until the edges of the pork begin to brown.
Remove the baking sheet from the oven, sprinkle with chopped cilantro (optional) and serve with suggested toppings.