In a small bowl combine all dry seasonings together. Rub on top of frozen meat.
Pour broth or water with liquid smoke, stir together. Place frozen butt in the center of the pot.
Close lid and steam valve and set to high pressure for 1 hour 45 minutes for 3-4 lb. size roast.
When done let pressure release naturally which will take approx. 20 minutes.
Lift lid and chop/shred on a cutting board. Remove any fat and/or bone.
Put meat into a bowl and stir in the amount of bbq sauce you'd like to coat the meat. Serve
