Step 1

In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.

Step 2

Season the cubed pork with the spice mixture and set aside.

Step 3

In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth.

Step 4

Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot.

Step 5

Add half of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.

Step 6

Turn the instant pot off.  Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.

Step 7

Add all of the meat along with the barbecue sauce mixture to the instant pot.

Step 8

Close the lid and set to sealing.

Step 9

Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.

Step 10

Remove the meat from the instant pot and shred.  Stir in the remaining cup of bbq sauce and serve on buns as desired.