Rub the pork with ½ teaspoon each salt and pepper. Let sit for 15 minutes.

Meanwhile, combine the cola, hoisin sauce, ketchup, soy sauce and brown sugar in an Instant Pot and whisk to combine. Add the dried chiles, scallions and orange zest strips. Add the pork to the Instant Pot and turn the pieces to coat all over. Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 1 hour.

After the pressure-cook cycle is complete, carefully turn the steam valve to the venting position to release the pressure. Being careful of any remaining steam, unlock and remove the lid. Transfer the pork to a large bowl to cool slightly. Remove and discard the chiles, scallions and orange zest strips from the cooking liquid with a slotted spoon.

Switch the Instant Pot to the sauté setting and simmer the cooking liquid, skimming any fat that rises to the top, until lightly thickened and reduced by about one-third, about 15 minutes; you should have about 2 ½ cups. Stir in the rice vinegar; taste and add more vinegar, if desired.

Shred the pork, discarding any large pieces of fat. Toss with 1 cup of the reduced cooking liquid; add more cooking liquid as needed. Serve the pulled pork on the buns with coleslaw, cucumber slices and/or cilantro and more of the cooking liquid.

We love squeezing citrus wedges into Pepsi, so we figured why not make a citrus-cola sauce! Turns out the combo tastes great with grilled chicken wings.