For the Instant Pot:

1. Place the pork meat in the pot of the Instant Pot.
2. In a small bowl, whisk together the chicken broth, lemon juice, lemon zest, garlic, salt, pepper, rosemary, and oregano.
3. Pour this mixture over the pork meat and turn it to coat it.
4. Put the lid on the Instant Pot and lock it in the closed position.
5. Make sure the vent is in the sealing position.
6. Set it to cook at high pressure for 45 minutes (or 15 minutes per pound if your roast is a different size).
7. When the cook time is finished let it naturally release for ten minutes before quick releasing any remaining pressure.
8. Remove the meat from the Instant Pot and use two forks to shred it. Toss it with 2-4 tablespoons of the cooking liquid.
9. Serve the pork in flatbread or pita bread with any toppings you like, such as tzatziki sauce, cucumber, olives, tomatoes, red onion, and feta.

For the Slow Cooker:

1. Place the pork meat in the crock of your slow cooker.
2. In a small bowl, whisk together the chicken broth, lemon juice, lemon zest, garlic, salt, pepper, rosemary, and oregano.
3. Pour this mixture over the pork meat and turn it to coat it.
4. Cook on low for 7-8 hours.
5. Remove the meat from the slow cooker and use two forks to shred it. Toss it with 2-4 tablespoons of the cooking liquid.
6. Serve the pork in flatbread or pita bread with any topping you like, such as tzatziki sauce, cucumber, olives, tomatoes, red onion, and feta.