Make the rub

Cup of Yum
1. Combine brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard, cayenne, and cumin in a small mixing bowl.

Season and sear pork

1. Rub the seasoning mix liberally into the pork pieces.
2. Select “saute” and if you have an option to select “high” select that.  Add vegetable oil and when hot, add pork pieces.
3. Cook for approximately 2-3 minutes per side, then remove pork pieces to a plate.

Deglaze and add liquids

1. To the now empty pot, add chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned pork bits.
2. Press “cancel”.  Pour in vinegar and hot sauce, stirring to combine, then add browned pork pieces back to the pot.

Pressure cook

1. Secure lid and make sure the valve is on “sealing”.  Press “manual” or “pressure cook” and pressure cook on high for 40 minutes.
2. When the time is up, don’t touch the pot and just let it sit for 10 minutes.  Once 10 minutes has passed, move the valve to “venting” to release any remaining pressure.  When the pin has dropped, remove the lid.
3. ** save the cooking liquid! **

Shred pork

1. Carefully remove pork to a large mixing bowl and shred.
2. Pour about 1/2 - 3/4 cup of the cooking liquid to the mixing bowl with the pork, stirring to combine.
3. Add your favorite bbq sauce, the amount is up to you.

Serve

1. Serve hot. If you want to make sandwiches, I recommend toasting the buns, adding some pork, then topping with coleslaw.