2poundspork shoulderor butt, trimmed and cut into 3 inch pieces
1/4cupapple cider vinegar
2tablespoonsdark brown sugarpacked
1tablespoonextra-virgin olive oil
1mediumyellow onionthinly sliced
4rollsor buns, split
Your favorite coleslaw
To make the spice rub:
In a small bowl, combine the brown sugar, chili powder, cumin, salt, cinnamon, and cayenne. Season the pork with the rub.
To make the sauce:
In a medium bowl, whisk together the ketchup, molasses, water, vinegar, brown sugar, chili powder, mustard, Worcestershire, and cayenne.
Turn the Instant pot on to Sauté. Heat the olive oil. Add the onion and cook, stirring occasionally, for 3 minutes. Stir in the garlic and cook for 1 minute. Add the sauce and mix to combine. Press Cancel.
Add the pork to the sauce and turn to coat. Lock the lid. Here you have the option to slow-cook or pressure-cook (don‘t do both!).
To slow-cook: Press Slow Cook, leave the vent open, and cook on “More” for 8 hours. To pressure-cook: Press Manual and cook on high pressure for 45 minutes.
When cooking is complete use the “Quick Release” method to vent the steam, then open the lid.
Transfer the pork to a bowl. Press Cancel, then press Sauté and simmer the sauce, stirring occasionally, until thickened, 3 to 5 minutes. Press Cancel.
Using 2 forks, shred the pork, then return it to the pot and toss to coat. Pile the pork and coleslaw on the bottom halves of the buns and sandwich with the tops.