Step 1

Rub mesquite seasoning all over the pork sections.

Step 2

Place pork in greased slow cooker or Instant Pot. Pour half of the bbq sauce over the pork.

Step 3

For slow cooker, cover and cook on low for 6-8 hours or on high for 3 hours.

Step 4

For Instant Pot, put lid on, turn valve to sealed position, and set to PRESSURE COOK or MANUAL for 45 minutes. Natural release for 10 minutes (do nothing, just let the pressure release naturally) then turn valve to VENT position and remove lid once float valve drops.

Step 5

Shred pork with two forks. Stir in remaining bbq sauce and serve.

Step 6

To prepare the slaw, combine cabbage slaw and dressing and stir to well. Season generously with cracked black pepper, serve with pulled pork.