Turn your multipot (Instant Pot) to the "Sauté" setting and wait for HOT to appear on the LED panel.
Trim some of the fat from your pork roast and sauté until some the fat is rendered. Remove the piece of fat.
Pat your roast dry then put it in the pot, fat side down and brown. Turn and brown on each side. Timing will depend on your particular pot. You may need to cut your roast in half.
Remove the roast to a plate and add ½ cup of water to the pot. If possible, scrape up some of the browned bits from the bottom. Turn the pot to OFF.
Add the Liquid Smoke to the water, then add the roast back in and any accumulated drippings. Then sprinkle the salt over the roast.
Put the lid on and seal. Turn the Pressure Cooker on and set time to 90 minutes.
After 90 minutes, leave the pot for an additional 30 minutes for a natural release. At that time, if the pressure has not completely released, do a quick release. When the float valve is completely down, you may open the pot.
Carefully remove the roast from the pot to a platter.
Strain the liquid in the pot into a tall jar or measuring cup. (I had about 3 cups of liquid, so make sure you have a large enough vessel. Let this sit so the fat comes to the top.
While that sits, shred the meat, removing and discarding any fat or gristle. place the shredded meat in your serving bowl and cover with foil to keep warm.
Back to the strained liquid - remove the fat from the top and use some of the liquid to pour over the shredded pork to make it moister, use your judgment on this. I keep the remainder in the fridge in case there are leftovers that need more liquid the next day. (No one wants to eat dry pork!)
Continue making the Pulled Pork Sandwiches, above.