Cut pork shoulder into 2 inch chunks. Cover completely with spice rub. Turn Instant Pot to saute "more". Heat oil and butter in pot. Sear pork for 2 min on each side, working in batches so you don't over crowd the pot. Remove pork from pot and set aside. Add a couple of tbsp of chicken stock to pan and deglaze, using a flat wooden spatula to scrape the brown bits from the bottom of the pot. Add jalapeno and onion to the pot, saute until veggies begin to soften, about 3 minutes, stirring often. Add the tomatoes and cook for another minute, then add in the garlic and cook for another few minutes, stirring often. Add the pork back into the pot, including the resting juices and the bone. Add in the tomatillos, limes and rest of the chicken stock. Place the lid and cook on pressure cooker setting high with the release knob on seal. Set timer to 45 minutes. Let Instant Pot release the pressure naturally or after 15 minutes, carefully turn the venting knob to quick release. Remove pork, bone and limes from pot. Using an immersion blender, blend liquids and tomatillos together. Shred the pork and return to pot, stirring together. You can serve immediately or place in fridge overnight to allow flavors to develop further. When you are ready to serve, broil pork on lined sheet pan for 8 minutes or until tops get crispy. Serve on top of sauteed veggies with your favorite toppings. If serving immediately, place pork on lined sheet pan and broil for 8 minutes until tops are crispy. Otherwise, refrigerate overnight so allow the flavors to develop further.

Heat tbsp avocado oil or bacon fat in nonstick skillet and saute kale and cabbage for 5 minutes. Add in onion and saute for three minutes, add garlic and cook for another minute, stirring constantly.