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Spread the pork rub spice mixture all over each surface of the pieces of pork shoulder, pressing it into the meat so it sticks.
Turn on the sauté function on your instant pot. Once it's hot, add the vegetable oil and brown the pork shoulder pieces in batches, about 3-4 minutes on each side, until a golden brown crust forms on the outside. If the bottom of the pot starts to burn, add a bit more oil, or add a little water to deglaze, scraping up the bits with a wooden spoon.
Add the onions to the instant pot and sauté until softened and starting to brown (about 3 minutes). Add the water and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the apple cider vinegar, orange juice, and the pork to the instant pot. Turn off sauté function, cover, and set pressure to manual on high for 60 minutes.
Quick release the pressure when the 60 minutes is up. Open carefully once the float valve has depressed. Remove the pork to a rimmed baking sheet (or something else with a rim, to catch the liquids).
Turn the instant pot to sauté once again. Allow the mixture to simmer until it has reduced in volume by about half.
Meanwhile, use two forks to pull apart the pork shoulder to desired texture.
Add the pork back into the reduced liquid and turn instant pot off.
Serve on slider or hamburger buns with your favorite coleslaw, if desired.