Step 1

Spread the pork rub spice mixture all over each surface of the pieces of pork shoulder, pressing it into the meat so it sticks.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

Turn the instant pot to sauté once again. Allow the mixture to simmer until it has reduced in volume by about half.

Step 7

Meanwhile, use two forks to pull apart the pork shoulder to desired texture.

Step 8

Add the pork back into the reduced liquid and turn instant pot off.

Step 9

Serve on slider or hamburger buns with your favorite coleslaw, if desired.