Score port roast top by patting the pork skin with paper towels until dry. Using a sharp knife make deep, long parallel cuts 1/8 to 1/4 inch apart in the fat, beings careful not to cut through the underlying pork.

In a small bowl mix salt, pepper and cayenne. Use this mix to generously season the pork roast.

Stuff the roast with 1/2 the onion and all of the garlic. To stuff it first butterfly it by slicing along the side of the loin. With knife parallel to the cutting board continue slicing length wise, if right handed roll the pork out right to left, if left handed roll the pork out left to right. Apply ingredients (Onion and garlic) to the inside and close the loin back up and tie together with string.

Turn on Saute' on cooker and add oil. When oil is hot, place the roast in the pot top side down (Fat side down) first for 3 minutes than flip the roast and seer the other side another 3 minutes.

After browning sprinkle the remaining onion on the roast.

In a bowl mix gravy packs and 2 cups of water than pour over the roast. Close and lock the lid and cook for 3 hours.

Release pressure, let set five minutes than dig in.