Step 1

Mix the brown sugar and dry spices together in a mixing bowl.

Step 2

Trim any excess fat off the pork shoulder and then cut the shoulder into 2-3 large(ish) pieces. Roll the pork shoulder pieces in the dry rub until well-coated.

Step 3

Set the Instant Pot to High and sauté and add a little cooking oil to the bottom of the pot. Working in batches, sear the pieces of pork shoulder to form a browned outer crust as well as build up some browned bits on the bottom of the pot. Flip with a pair of tongs.

Step 4

Once all the pork has been browned, remove it and place it back in the bowl. Pour ¼ cup of water into the bottom of the Instant Pot to deglaze, using a wooden or silicone spatula to stir and lift all the brown bits up. Don’t skip this step, or you risk triggering the “Burn” warning on the Instant Pot.

Step 5

Return the pork to the Instant Pot. Add the ½ cup of BBQ sauce and ¼ cup of apple cider vinegar.

Step 6

Place the lid on the Instant Pot and set it to “sealing”. Select Pressure Cook, and set it for 40 minutes.

Step 7

After the 40 minutes elapses, allow for a natural steam release for 10 minutes, then set it to quick release.

Step 8

Remove the pork and place it in a clean bowl. Using a fork, shred into desired consistency. There will be some extra liquid in the pot, which should be used to store the pulled pork to help keep it moist.