Directions

1. Bake rolls following the directions on the package. Let cool. Split rolls and fill with warm pork. Top with coleslaw and serve.
2. Cut your pork shoulder into large pieces. Make your Dry Rub and rub it real good into both sides of the meat. Set “Saute” on your Instant Pot and add 2 Tbsp of oil. Add meat to brown all sides for 2-3 minutes. Mix 3/4 cup of water with 1/2 bottle of BBQ sauce.
3. Once all pork has been browned, remove the meat from your Instant Pot. Add mixture of water and BBQ sauce to Instant Pot to deglaze bottom of pot. Use wooden spoon to scrape bottom of Instant Pot or it will burn. Add pork back into Instant Pot. Lock lid and set to “Sealing” on Instant Pot. Choose the “Manual” setting and set to 60 minutes, high pressure. After 60 minutes of pressure cooking, carefully release pressure to “Venting”.
4. Use forks or tongs to pull apart all pork, it will fall apart.