Make the Pork
Combine all of the Moroccan spice mix ingredients in a small bowl. Season the pork shoulder using all of the spice mix. In a pressure cooker, heat the olive oil on the stove over high heat until smoking. Sear the pork shoulder on all sides for 30 seconds per side. Add the beef broth, chipotle, onion and garlic to the pressure cooker. Add enough water to slightly cover the pork shoulder. Close the pressure cooker, lock it and place the setting on highest pressure, usually #2. Each pressure cooker will be different so follow the instructions on the model you own. Once the pressure cooker begins to steam, lower the heat to medium-low and cook pork shoulder for 45 minutes. Once complete, remove the pressure cooker from the heat and allow the pressure to reduce naturally without releasing the steam. Open the pressure cooker only when the pressure has been fully released and your safety lock has been disengaged. Remove the pork shoulder from the pressure cooker and allow it to cool. Reserve the pork juices in the pressure cooker for the pork gravy. When the pork shoulder has fully cooled, remove the bone and shred the pork with a fork.