Pulled Pork in Instant pot
3 to 4 pound Boston butt or shoulder pork roast (do not use pork loin)
Trim meat but leave some fat. Cut into 4 pieces.
Mix seasoning and place in large bowl. Add meat (one piece at a time, roll in seasoning and place in a plastic grocery bag.) Chill overnight. Use a cake pan under the plastic bag in case it seeps.
Heat 3 to 4 Tblsp oil and sear each piece well. Remove meat. I sauté in Instant pot but fry pan will work.
Put 1/2 cup chicken broth and 1/3 cup apple cider vinegar in cooled instant pot. Place wire rack in then meat.
Cover, close vent, set to Manual High pressure for 65 minutes. Let sit 15 minutes on natural release, then quick release pressure. Remove meat and shred up. Use some of the juices to add in.
Seasoning mixture : 1/4 cup brown sugar, 3 tsp kosher salt. 2 tsp (each) garlic powder, onion powder, smoked paprika, dry mustard. 1 tsp (each) cumin, black pepper. 1/4 tsp cayenne powder.
Oven method : cook 3 hours covered, 3 to 4 hours uncovered at 300 degrees.
Crockpot method : 8-12 hours low