If your pork shoulder has a skin and too much fat on it, remove it and cut out some of the fat. Cut the pork shoulder into medium size pieces, about 2 inches each. Set aside.

In a small bowl combine all the dry rub ingredients together and whisk well.

In a medium size bowl combine all the sauce ingredients together and whisk well.

Rub the dry rub spice mixture all over the pork pieces.

Turn the Instant Pot to the high saute setting. Add the oil and once your instant pot reaches the desired temperature, add the pork pieces. Do not overcrowd them in the pot, you will need to do this in two batches. Cook the pork, turning on all sides to brown. Should take about 5 minutes per batch. Transfer the first batch to a plate and repeat with the second batch. Press the keep warm/cancel button on your Instant pot.

Add all the meat to the instant pot then pour the prepared sauce over the meat and toss to make sure all the meat is coated in the sauce. Close the lid. Set the Instant Pot to the Meat/Stew setting and set the timer to 90 minutes.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Carefully unlock and remove the lid from the instant pot.

Using a slotted spoon, transfer all the pork to a bowl.

Switch the instant pot to the saute setting again and simmer the leftover sauce until reduced by half, should take about 15 minutes. Taste the sauce and season with more salt if needed.

Using 2 forks, shred the pork into small chunks. Add about 2 cups of the reduced sauce to the pork and toss well.

Serve on hamburger buns by adding pulled pork, some more leftover sauce and coleslaw.