1/2cupbbq sauce of choice (I used mesquite flavor to match my liquid smoke)
4 tbsplow sodium soy sauce
3 tbspmaple syrup
2 tbsp cornstarchto make gravy.
Mix your dry ingredients in a bowl. Rub the dry ingredients onto the pork then set aside.
Whisk together: the broth, syrup, soy sauce, liquid smoke, and bbq sauce; set aside.
Heat your oil of choice in the instant pot with it turned to saute mode and low. Take the spice-rubbed meat and seer the sides until golden brown. With tongs, remove the meat and clean the inner pot of any burnt seasoning. Carefully add your liquid and return the pork to the pot.
Secure the lid and set your instant pot/pressure cooker to high and the valve to the sealed position. Set the timer for 3 minutes. When the time is up, let it naturally release pressure for 12 to 15 min. Press the release before removing the lid.
Use tongs to remove your pork from the liquid.
Turn the instant pot to saute on medium. Add your cornstarch mixed with 1/4 cup of water to the simmering sauce in the pot. Whisk until you achieve the desired thickness. Turn off all heat.
Let your pork set for at least 5 min before cutting.