Ingredients:

2.5 lb. boneless pork shoulder

2 tablespoons brown sugar

1 tablespoon kosher salt

1.5 tbsp paprika

1 tsp black pepper

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

2 tbsp olive oil

8 oz. beer or chicken broth

1 cup of favorite BBQ sauce

1 tbsp white wine vinegar

Directions:

1. Make the seasoning by combining brown sugar, salt, pepper, cumin, chili powder, paprika, and garlic powder in a small bowl.

2. Season the pork roast on all sides.

3. Add oil to the instant pot and turn it to sauté mode.

4. Once hot, sear seasoned pork roast for 2-3 minutes on all sides, until a dark golden-brown crust forms.

5.Mix broth, BBQ sauce. and vinegar in a bowl and pour it over the roast in the IP.

6. Seal the lid on the instant pot and cook on high pressure for 1 hour and 15 minutes and naturally release for 10 minutes. Then press the quick-release button to allow the remaining steam to escape.

8. Shred the pork using two forks. Discard the fat from the meat.