Pressure Cooker Pulled Pork

Add all dry rub ingredients to a bowl.

Place pork roast in a shallow dish and rub with the dry rub ingredients.

Let it rest for 1-2 hours to bring to room temperature.

Using the olive oil, brush it in the pot of the Pressure Cooker to fully coat the pot.

Set the Pressure Cooker to the saute function on medium-high heat and sear each chunk of pork on all sides to brown the outside.

Carefully remove and set aside.

Add the chicken broth to the pot.

Using a wooden or silicone spoon, deglaze the bottom of the pot by scrapping it.

Add the apple cider vinegar and mix together with the chicken broth.

Place the chunks of pork back into the pot and secure the pressure cooker lid in place.

Set the nozzle to 'seal' and cook on high pressure for 45 minutes.

Let it naturally release (do nothing) for 20 minutes.

Release the additional steam by turning the nozzle to 'vent'.

Remove the pork and place in a large bowl or on a platter and allow it to rest for about 5 minutes, then use 2 forks to shred the pork.

Use your desired toppings to serve it on a baked potatoes, topped over a bun with sauce or coleslaw.