Add the pork shoulder cubes, onion, garlic, ⅓ cup crushed pineapple, chile powder, adobo chile sauce, cumin, oregano, cider vinegar, and chicken broth to the inner pot.
Close and lock the lid.
Select MANUAL high pressure and adjust the time to 40 minutes.
Turn the pressure release valve to SEALING.
When the cooking time has finished, let the pressure release naturally for 15 minutes.
Turn the pressure release valve to VENTING to release any remaining pressure.
Remove and shred meat
Press SAUTE, and heat the cooking liquid to reduce for 10 minutes, stirring occasionally.
Return the shredded meat to the cooking liquid, and toss to coat.
Stir in remaining ⅓ cup crushed pineapple.
Notes
Pork: I trim up quite a bit of the fat as I'm cubing the pork. I don't trim it all away because I don't want the pork to dry out as it cooks, but I do trim away some so that the cooking liquid isn't as greasy at the end.
Chile powder: I like to use ancho chile powder because it has a nice smokiness to it.
Chile powder and adobo chile pepper sauce: I use enough to add flavor but not give the dish heat. If you want more heat, feel free to adjust either or both accordingly.
Chicken broth: I like to use reduced sodium broth to better control the salt. You can use regular or no salt if you prefer.