Step 1

Stir the pork, 1/4 cup vinegar, Italian seasoning blend, lemon juice, salt, and red pepper flakes in a large bowl until the meat is coated in the marinade. Cover and refrigerate for 1 hour (but no more because of the vinegar), stirring once or twice.

Step 2

Take the bowl with the pork out of the fridge and set it on the counter for 20 minutes. Meanwhile, pour the broth and liquid smoke into the insert set in a 5-, 6, or 8-quart Instant Pot. Put a pressure- and food-safe rack or trivet in the insert.

Step 3

Thread the pork cubes onto eight 6-inch bamboo skewers, 4 or 5 pieces per skewer. Pile the skewers onto the rack and lock the lid on the pot. If you have the MAX model: Set your Instant Pot to MAX and set time for 12 minutes.

Step 4

When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Cool right in the pot for a few minutes. Meanwhile, whisk the mayonnaise, black pepper, and remaining 3 tbsp vinegar in a small bowl until uniform.

Step 5

Pull the pork pieces off the skewers and line them in the toasted hoagie rolls or buns. Top with the mayonnaise sauce to serve.