1 (4-pound) boneless pork shoulder, trimmed of fat and cut into 6 pieces
1/2 cup chicken broth
1/4 cup apple cider vinegar
1 1/2 cups barbecue sauce
12 pack Hawaiian buns
6 slices cheddar cheese
1/4 cup salted butter, melted
1 tablespoon sesame seeds
1/2 teaspoon poppy seeds
Coleslaw, for serving
01In a small bowl, whisk together paprika, brown sugar, garlic powder, ground mustard, salt and pepper. Toss pork in seasoning until evenly coated on all sides.
02Add chicken broth, apple cider vinegar and barbecue sauce to Instant Pot and whisk together. Add in pork, then lock lid, set valve to sealing, and cook on high pressure for 1 hour.
03Open quick-release valve and transfer pork to a clean plate. Select Instant Pot saute function and simmer sauce for 10 minutes, or until thickened. Shred pork with two forks and add back to Instant Pot, tossing in sauce
04Preheat oven to 375°. Keeping the pack of Hawaiian buns all attached together by their sides, slice in half. Place the attached bottom halves in a 9x13” pan coated with cooking spray. Cover the bottom halves of the buns with barbecue pulled pork and cheddar cheese slices, then top with the attached top halves of Hawaiian buns.
05Brush melted butter over top of buns and sprinkle with sesame and poppy seeds. Cover pan with foil and bake 10 minutes. Remove foil and bake for another 8 minutes or until cheese is melted. Serve warm with coleslaw on the side.