Ingredients
• 1 Tablespoon packed brown sugar
• 2 Teaspoons paprika
• 2 Teaspoons garlic powder
• 2 Teaspoons onion powder
• 1 Teaspoon salt
• 1 Teaspoon pepper
• ½ Teaspoon cumin
• ¼ Teaspoon cayenne, optional
• 3 Pounds boneless pork roast, cut into 3-4 inch cubes
• 2 Tablespoons olive oil
• ⅓ Cup apple cider vinegar
• 2 Cups barbecue sauce, divided
• 1 ¼ Cup chicken or beef broth
• 1 Teaspoon hot pepper sauce, optional
Instructions
• Mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne in a small bowl.
• Season pork cubes with the spice mixture and set aside.
• Whisk together apple cider vinegar, 1 cup barbecue sauce, hot pepper sauce if using, and 1 cup broth in a medium bowl.
• Set Instant Pot to sauté. Heat olive oil.
• Add half the pork and sauté 5 minutes, browning all sides. Remove and repeat with remaining pork.
• Turn Instant Pot off. Use remaining ¼ cup broth to deglaze the pot.
• Add all pork and the barbecue sauce mixture to the pot.
• Close lid and set to sealing.
• Cook on manual high pressure 40 minutes. Let pressure release naturally 10 minutes, then quick release.
• Remove meat and shred. Stir in remaining 1 cup barbecue sauce. Serve on buns.