Place the pork shoulder on top of a cutting board and pat dry with paper towels.
In a small bowl combine the smoked paprika, brown sugar, garlic powder, dried thyme leaves, kosher salt and black pepper.
Place the pork on top of a cutting board and spread mixture all over the pork, put the twine under the pork and tie around.
Select SAUTE-High, set the time for 30 minutes. Press START.
Add the olive oil to the inner pot. When oil is hot, add the pork and sear each side until browned. Take out the pork and set it aside.
Stir in the onion and sauté until softened, about 2 – 3 minutes. Pour in 1 tbsp liquid smoke and beer to deglaze the pot. Stir well to remove any brown bits on the bottom. Ensure there is nothing stuck to the bottom of the pot.
Put the pork back into the inner pot.
Close the Pressure Cooking Lid on the pot and set to VENT.
Select SLOW COOK-Less for 8 hours. Press START.
When program is complete, carefully open the Pressure cooking Lid. Remove the pork from the inner pot, remove butchers’ twine, and slice. Cover with foil and let rest for 10 minutes.
Meanwhile, whisk together water and cornstarch. Whisk into the Inner Pot. Select SEAR/SAUTE-NORMAL, set the time for 30 minutes and press START. Cook for about 15 minutes or until thickened. Adjust the seasoning if needed, serve with roast.