Step 1

Turn your instant pot to the saute function (more setting). Let the pot heat up until it says HOT.

Step 2

While the pot is heating up, cut your pork roast in half (lengthwise). When the pot is hot add in 2 Tbsp of butter, let it melt. Then add in the roast pieces and let each piece brown for 5 minutes on each side. Do not move the roast while it is browning. After it has browned remove the roast and place it on a plate.

Step 3

Deglaze the pot with the water. Then add in the Better than Bouillon and dissolve it in the water. Add in the pepperoncini juice.

Step 4

Add the roast back into the pot. Nestle the pepperoncinis around the roast. Add in the additional 2 Tbsp of butter. Sprinkle the roast with the salt, onion powder, garlic powder, thyme and black pepper.

Step 5

Cover the Instant Pot and secure the lid in place. Make sure valve is set to “sealing.” Set the manual button (or pressure cook button) to 80 minutes on high pressure.

Step 6

After the 80 minutes is up let the pot sit there for another 15-20 minutes so the pressure can release naturally. If there is still pressure in the pot after 20 minutes move the valve to “venting” to remove remaining pressure.

Step 7

Remove the roast and place on a cutting board. Shred the roast and return to the pot. Stir it in with the juices.

Step 8

Serve shredded meat on toasted buns with melted provolone cheese on top.