For the Dry Rub: In a small bowl, combine all dry rub ingredients. Massage dry rub into all sides of the pork. Refrigerate covered for up to 1 hour or overnight.
For sauce: Combine sauce ingredients in a saucepan. Bring to boil. Reduce heat and simmer for 10 minutes or until sauce reduces by a quarter and starts to thicken. Cool for 5 minutes. Add to a food processor and pulse until smooth.
Place pork butt into the Instant Pot and pour sauce over the meat. Lock the lid.
Press the Manual button and adjust time to 85 minutes. When timer beeps, naturally release until valve drops. Check the pork to make sure it falls apart. If not, press the saute button and simmer an additional 10 minutes.
With meat inside the Instant Pot, use two forks and pull the pork apart. Stir pork with sauce. Serve using a slotted spoon.