Instant Pot Pulled Pork

Steps

1. 1Cut the pork shoulder roast into 3-4 inch chunks, trimming any large pieces of fat off.
2. 2In a small bowl, stir together the brown sugar, salt, paprika, black pepper, cumin, onion powder, garlic powder, and cayenne pepper.
3. 3Rub this spice mixture into the pork, coating the pieces on all sides.
4. 4Place the seasoned meat in a large ziplock bag or in a covered dish and refrigerate overnight.
5. 5The next day, pour the root beer (or Coke or Pepsi) into the insert of the Instant Pot and add the pork.
6. 6In a small bowl, whisk together 1 cup of BBQ sauce, the apple cider vinegar, and the brown sugar.
7. 7Pour this sauce over top of the pork in the Instant Pot.
8. 8Put the lid on and turn it to the locking position. Make sure the vent is in the sealing position.
9. 9Set the Instant Pot to cook at high pressure for 18 minutes per pound of pork that you are cooking. So cook a 3 pound roast for 54 minutes, a 4 pound roast for 1 hour 12 minutes.
10. 10When the cooking time is complete, let the pressure release naturally for 10 minutes and then quick release the rest of the pressure.
11. 11Remove the meat to a cutting board and shred it with two forks, removing any large pieces of fat. It should shred very easily, if it doesn’t put it back in the Instant Pot and cook for another 5-10 minutes. The pot will come to pressure more quickly the second time.
12. 12Add about 1/4 cup of the cooking liquid to the shredded meat, along with 1/2 - 1 cup more BBQ sauce and toss it to combine everything. Add more cooking liquid or BBQ sauce until the pulled pork is as saucy as you like.
13. 13Serve the pulled pork on dinner rolls with coleslaw.