Trim excess fat from the pork. Cut into smaller pieces to allow faster cooking.

Combine all rub ingredients.

Cover pork on all sides with the rub.

In the pressure cooker with lid off, brown the seasoned pork in batches in a little oil. Set aside to rest when all pieces have been browned.

Chop onion and garlic and cook for about five minutes in pressure cooker.

Add all barbecue sauce ingredients to pressure cooker and deglaze.

When all the brown goodness has been dissolved into the sauce, return pork to pressure cooker.

Bring to full pressure and cook for one hour.

Open using the natural release method. (Let pressure release slowly and naturally before opening 10-15 minutes).

Shred the meat using two forks.

Serve on your favourite bread and top with the leftover sauce from cooking.