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Trim off the excess fat from the pork and cut the shoulder into handful size chunks of meat.
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Add the cut pork to a large bowl. Cover with the coconut aminos, garlic, peppercorns, and bay leaves. Toss to combine. Cover the lid with a bowl or plastic wrap and refrigerate overnight.
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The next day, remove the pork from the marinade. Discard the sauce but keep the garlic, bay leaves, and peppercorns.
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Transfer the pork, garlic, peppercorns, and bay leaves to the Instant Pot or Pressure cooker. Cover with coconut aminos, vinegar, and water.
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Secure the lid. Set the cooker to Meat/Stew, high pressure, for 45 minutes.
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After the time is up, quick release the pressure.
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Remove the meat using tongs and transfer to a large bowl. Look for any peppercorns and discard. It is easiest to pour all the sauce through a fine mesh strainer into the bowl with the pork, to make sure you remove all the peppercorns. Remove and discard the bay leaves. Add the garlic cloves back to the meat.
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Use two forks to shred the pork. Serve.