Step 1

Combine all brine ingredients in a large pot and stir to combine.

Step 2

Add the pork and place a lid on then stick it in the fridge for 8 hours or overnight.

Step 3

Remove the pork from the brine and pat dry with paper towels.

Step 4

Mix the rub together and rub all over the pork.

Step 5

Mix together the liquids and pour in the bottom of the instant pot.

Step 6

Add the pork and lid, moving the valve to seal.

Step 7

Turn to high pressure on manual and set the time for 2 hours.

Step 8

Allow a natural release for 15 minutes then turn to vent.

Step 9

Open and if the meat can be shredded remove and shred, reserving the liquid.

Step 10

If it isn't tender enough, cook for an additional 30 minutes.

Step 11

Once the meat has been shredded, heat a skillet over medium high heat with a drizzle of oil and cook the pork in batches to crisp the meat.

Step 12

Toss with a little of the juices from the instant pot and serve!