1. In your Instant Pot, add the chicken broth, onion, 6 minced garlic cloves, salt, and pork butt. Lock the lid and check that the valve is sealed. Pressure cook on high for 60 minutes.
2. In a small sauce pan, combine the maple syrup, Dijon mustard, 2 minced garlic cloves, and thyme. Place the pan on medium heat and bring to a boil. Make sure to occasionally stir the sauce while it is heating up. Once it is boiling, remove it from the heat and set it aside.
3. Once the timer goes off on the Instant Pot, manually release the pressure. Remove the lid and pull the pork chunks out. You can use your stand mixer with the paddle attachment to shred the pork, or two fork will do the job as well.
4. Once the pork is shredded, toss it with half the sauce. Serve the pork with your favorite roasted vegetable and the remaining sauce to drizzle over the top.

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