Instant Pot Pulled Pork

Rinse and pat dry pork shoulder. Remove fat from bottom of shoulder.
Cut into 7- 8 equal parts and place on baking sheet.
Mix all dry ingredients together in bowl. Sprinkle over meat. Use your hands to work the seasoning into each piece.
Set the Instant Pot to Saute. Add 1 - 2 Tbsp oil to pot and brown the meat in 2 - 3 batches for approximately 4-5 minutes until each side is golden. Add more oil as needed.
Once all the meat is browned and removed from the pot, add water to de-glaze the bottom. Cancel saute function and stir the pot to remove of the burnt bits off the bottom.
Add the apple cider vinegar, liquid smoke and Worcestershire sauce.
Return meat to pot and top with lid. Be sure the venting knob is turned to sealing. Cook on high pressure for 75 minutes.
Naturally release the pressure for 15 - 20 minutes.
Turn the knob to the venting position and release any additional steam. Be sure the steam is fully released before opening the pot.
Remove meat from pot onto a baking sheet. Let rest for 15 minutes.
Take two forks and pulled the meat. Removing any fat.
Put the meat back in the Instant Pot (discard any liquid) or a bowl and add favorite BBQ Sauce.
Serve on buns.