Allow your raw pork roast to come to room temperature on the counter for about 30 minutes before cooking. Remove the excess fat and cut the pork roast into four equal-sized pieces. Then season all four pieces with salt and pepper as desired then set aside. Cutting the pork into smaller pieces will allow it to cook faster and be tender enough to shred with a fork.
Measure all of the seasonings; cocoa powder, chili powder, ground cumin, smoked paprika, garlic powder, and dried oregano into a small bowl and set aside.
Select the ‘Saute” function on your Instant Pot then add the olive oil to the bottom of the pot. Once it heats up, add the red onion and then dump the seasonings into the pot and give it a stir with your wooden spoon.Continue to cook, stirring occasionally until the onions start to caramelize, which should take about 3 or 4 minutes. The spices will become deliciously fragrant while the onions are cooking Now, deglaze the pot by adding the coffee and gently scraping the bottom with your wooden spoon to loosen any of the yummy brown bits. Then turn your Instant Pot off by pressing the “Keep Warm/Cancel” button.
Add the remaining ingredients; diced tomatoes, strained chopped tomatoes, and both types of beans. Then stir in the seasoned pork you had set aside. Give it all a good stir and then add the lid.
Lock the lid into place and position the vent to ‘Sealing’. Press the ‘Manuel’ button and adjust until it reads ‘High Pressure’ if necessary on your Instant Pot. Set your cooking time to 55 minutes.
After the 55-minute cooking time has been completed, allow the pressure to release naturally for 15 minutes. Then do a quick release for any remaining pressure. Once the pin drops, you can carefully remove the lid. Now use two forks to shred the meat. Stir the ingredients to combine well and allow it to rest for about 5 or 10 minutes so the flavors can marinate.
Serve and enjoy!