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Spray the inner pot with canola oil. Remove excess fat from the pork shoulder and cut into about 4cm thick pieces. Place the pork in the inner pot. Combine spices, sugar, pineapple juice and barbecue sauce, stir to combine. Close the lid.
Close lid, select MEAT/STEW, set program to PRESSURE COOKING, set time to 30 minutes. Press START.
When cooking is complete allow to stand for 10 minutes. Turn pressure regulator to VENTING to allow any remaining pressure to release. Remove lid.
Transfer meat to a serving platter. Pull the pork apart using two forks. Keep warm until it's a heaped of cooked - see TIP.
Top tortillas with red cabbage, tomato and pulled pork. Drizzle with sauce if using. Serve with avocado and sour cream.