Cut the thawed pork roast into 4-inch cubes and away from any pork bones and place in the stainless steel insert of your Instant Pot.

Add the bone broth, coconut aminos (or fermented soy sauce), onion, and ginger. Place the lid on the pot and seal the vent.

Press the "Manual" or "Pressure Cook" button and adjust the time to equal 20 minutes of cooking per pound of roast. So, a 3-pound roast would cook for 60 minutes.

When it beeps, immediately release the pressure.

Using tongs or a slotted spoon, remove the chunks of cooked pork from the liquid in the pot. Set on a plate and use forks to pull and shred the pork apart.

To the liquid in the Instant Pot, add the lime juice and zest and garlic cloves.

Use an immersion blender and blend the liquid so that the onion, ginger, and garlic cloves are blended in.

Remove 1 cup of the blended liquid from the pot and whisk in arrowroot powder. Then, return this slurry back to the Instant Pot and whisk until it thickens.

Press the "Keep Warm/Cancel" button and stir in the vinegar, sriracha sauce, sweetener, sesame seed oil, and sesame seeds.

Return the pulled pork to the sauce, stirring to combine. Serve and enjoy!