4poundsboneless pork roast (shoulder preferred, I trim most of the visible fat because my kids don't like it)cut into 2-3 inch cubes
1tablespoonapple cider vinegar
Add after cooking:
slurry of 1-2 tbsp cornstarch + cool water
Season meat: Place brown sugar, salt and all spices in a large bowl. Add the meat and toss to evenly coat. Set aside for 10-15 minutes.
Brown meat: Set the instant pot to "sauté" and add the oil. Brown the meat in batches, set it aside on a plate.
Make sauce: Pour the chicken stock into the instant pot to deglaze, scraping all browned bits off the bottom of the pot (important, or you'll easily get a "burn" warning during pressure cooking!). Add 1 cup BBQ sauce, apple cider vinegar and Worcestershire sauce. Stir well, then stir the browned meat back in.
Pressure cook: Close the instant pot with the lid, then set the valve to "sealing". Choose "pressure cook" (or "manual" on older modelon "high" for 60 minutes.
Release pressure: Once the cooking time is up, do a natural pressure release for 10 minutes (do not skip, it's important to allow the meat to relax or you'll end up with tough pork), then release any remaining pressure manually. Open the lid.
Shred meat: Remove the meat from the instant pot and shred with two forks.
Finish the sauce: Stir the remaining ingredients into the cooking liquid in the instant pot. Set to "sauté" and simmer until thickened while stirring often. Add the pork back in and serve on buns.