Ingredients

• ●3-4 lbs Pork shoulder
• ●1 cup BBQ sauce
• ●1/2 cup Apple cider vinegar
• ●2 tbsp Brown sugar
• ●1 tbsp Paprika
• ●1 tsp Garlic powder
• ●1 tsp Onion powder
• ●1 tsp Salt
• ●1/2 tsp Pepper
• ●1 bag (16 oz) Coleslaw mix
• ●1/2 cup Mayonnaise
• ●2 tbsp Apple cider vinegar
• ●1 tbsp Sugar
• ●8 Soft rolls

Instructions

1. 1Combine brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
2. 2Rub the spice mixture all over the pork shoulder.
3. 3Place the pork shoulder in the Instant Pot. Add apple cider vinegar and BBQ sauce.
4. 4Cook on high pressure for 75 minutes, followed by a 15-minute natural pressure release.
5. 5Shred the pork with two forks.
6. 6In a separate bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and sugar. Mix well.
7. 7Serve the pulled pork on soft rolls with coleslaw.