Remove the rind from the pork shoulder, cut into big chunks, place in inner pot.
Add the passata then rinse the jar with 200 ml of water and add to the inner pot.
Add the 1 tbsp paprika, 2 teaspoons smoked paprika, 40 g of liquid smoke and 1 teaspoon of sea salt with a few twists of the black pepper mill.
Stir it all together to mix. Yes, stir (make sure your Instant Pot is in good shape and your sealing ring pressed down correctly to avoid problems, watch the videos on here). It will work well as long as you’ve done that properly. If in doubt, don’t stir.
Make sure the sealing ring is pressed down correctly into its rack, press down as you follow the circumference several times. Close the lid. Steam release handle pointing to sealing (unless you have one of the super cool self-sealing lids, in which case you don’t need to do anything).
Press Pressure Cook / Manual and programme 75 minutes / 1 hour and 15 minutes, high pressure (in the Duo Evo Plus I use Pressure Cook then select Pork and programe 1:15, one hour and 15 minutes). Let it do NPR for at least 15 minutes at the end.
Open the lid and remove some of the fatty liquid. Stir in half a tube of tomato purée, press Sauté, set to High and let it reduce with the lid off while you get the chunks of pork out and start shredding them with two forks then put the pulled pork back in the pot and give it a good stir to mix with the sauce.
My pork tends to be so tender that it just shreds beautifully but this will depend on the quality of the pork, if it’s not super tender do this final step if you have time: once all the pork is shredded / pulled and back in the inner pot with the sauce, pop the lid back on and press Pressure Cook / Manual and give it another 15 minutes, high pressure, NPR.