Preheat your oven to 400 degrees.
Prepare the tomatillos and place on a lined baking sheet cut side down.
Drizzle avocado oil and salt and pepper over the top and place in the oven for 30 minutes
Add roasted tomatillos, hatch chilies, quartered onion and spices to high powered blender and blend into a smooth consistency add salt and pepper to taste.
Salt and pepper pork shoulder and place in instant pot.
Pour the chile verde sauce on top of the pork.
Close lid and seal vent on instant pot.
Cook on high pressure for 1.5 hrs.
Let naturally release.
Remove pork from the instant pot and shred the pork with 2 forks, removing any excess fat.
Heat tortillas and spoon pork along with a generous amount of sauce onto tortilla. Garnish with avocado.