Turn the Instant Pot to the saute high setting and add in the oil. Allow it to heat up.
Season pork generously with salt and pepper. Once the oil is hot, add the salt and pepper pork to the Instant Pot to brown it on all sides. You want a nice crust. It's okay if bits get stuck to the bottom. Remove the pork to a plate and set aside.
Next, lower the pot to medium (still on saute) and add the chopped onions and garlic into the Instant Pot. Let them cook, stirring occasionally, until fragrant - about 5 minutes. Next, add in the chili powder, paprika, coriander and bay leaves. Continue to cook for an additional 2-4 minutes.
Add tomato sauce, sugar, Worcestershire sauce, apple cider vinegar and beer. Allow to come to a light boil and then return the pork to the Instant Pot. DO NOT MIX IN TOMATO PASTE - place it on top of the other ingredients.
Change the settings to pressure cook (high setting) and set the timer to 55 minutes. Allow the pressure cooker to run its course, and once it's finished, allow the Instant Pot to naturally release for an additional 10 minutes. If you're using a larger or smaller roast, you may need to add/subtract 5-10 additional minutes of cook time per pound of pork.
Once the meat is fork tender, remove the pork from the Instant Pot to a plate and turn the Instant Pot back to "saute" on high. Allow the sauce to boil, then lower it to medium to maintain a simmer. Stir the whole time. If the sauce is too thin, you may add 1 teaspoon of cornstarch mixed with 2 tablespoon water to form a slurry. Allow it to simmer until it has reached the desired thickness.
Take 2 forks and shred the pork into a pulled pork texture. Return it to the pot and allow it to absorb the sauce for around 5 minutes.
Serve with carb of choice (buns, mac and cheese, sliders, etc) and a vegetable side. I recommend coleslaw or salad.