Make the Spice Rub:

1. Combine all of the ingredients in a small bowl. Set aside.

How to Make the Pulled Pork:

1. Cut the Pork Butt into large pieces (about 2” cubes). Season on all sides with the spice rub.
2. Heat the Instant Pot using the Saute-High function.
3. Add 1 tablespoon of olive oil and allow it to heat for 1-2 minutes.
4. Add half of the pork butt and allow it to sear for 2 minutes per side. Once the first batch of pork has been seared on all sides, remove it to a plate. Repeat the process with the remaining pork cubes, setting aside as well.
5. Add the chicken stock (or beer) and gently scrape the bottom of the Instant Pot with a wooden spoon to release any bits that may be stuck on the bottom.
6. Whisk in the apple cider vinegar.
7. Add the pork butt to the sauce and try to push the pork into the liquid as much as possible.
8. Cover the pork with 1 ½ cups of barbeque sauce. DO NOT STIR!
9. Attach the lid and ensure the valve is in the “sealing position”. Set the timer for 45 minutes. When the timer finishes, allow the pressure to release naturally for 15 minutes. Then, release any remaining pressure manually by switching the valve to the “venting” position. Be careful– it may steam!
10. Remove the pork to a cutting board. Shred the meat and place it in a large bowl.
11. Whisk together the remaining 1 cup of barbeque sauce with 1 cup of cooking liquid from the Instant Pot. Add the mixture to the pulled pork and toss to combine.
12. Serve immediately. Store any leftover pork in an airtight container in the refrigerator for up to 2 days.