Big Batch Thai Pork Salad

For the Pork:
2 Set Instant Pot to 'Saute' mode and melt 2 Tablespoons of ghee in the pan.
3 Cut pork roast into 2 inch pieces. In a small bowl, combine salt, Chinese five spice, and garlic powder. Rub pork roast with the seasoning mixture.
4 Once the ghee has melted, add pork to Instant Pot and sear for 3-4 minutes per side, making sure not to overcrowd the pan.
5 Once pork is browned, add water, press the 'cancel' button and then press the 'manual' button and set to 75 minutes. Confirm that pressure valve is set to 'sealed.'
6 Once 75 minutes is up, manually release the pressure by carefully setting the pressure valve to 'venting.'
7 Add pork to large bowl and shred with two forks.
For the dressing:
10 Combine all dressing ingredients with a whisk until fully combined. Note: leftover dressing will keep refrigerated (stored separate from the salad) for up to 2 weeks.
For the salad:
13 For a plate-your-own setting: plate the lettuce on a large platter next to the cucumbers, shredded carrots, cucumber slices, fresh mint, chopped cilantro, chili peppers, and lime slices. Serve along side a bowl of the shredded pork, white sesame seeds, and dressing. Encourage your guests to make a salad to their own liking!
14 For a pre-made setting: plate the salad ingredients together and top with the shredded pork. Drizzle the dressing on top and garnish with the white sesame seeds.