• 1 pork shoulder (about 4.3 pounds)
• 2 tablespoons olive oil

Dry Rub:

• 2 tablespoons brown sugar
• 2 teaspoons chili powder
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cinnamon powder
• 1 teaspoon kosher salt
• ¼ teaspoon cayenne pepper

BBQ Sauce:

• 28 ounces Sweet Baby Ray’s BBQ sauce
• 1 1/2 cups water

Cut your pork shoulder into large pieces (about 6 parts). Make the dry rub and rub it really good into both sides of the meat. Set the Instant Pot to “Sauté” and add the oil. Add meat to brown all sides (about 3 minutes per side). Mix 1 1/2 cups of water with 1/2 bottle of BBQ sauce. Once all meat has been browned, remove meat from Instant Pot. Add mixture of water and BBQ sauce to Instant Pot to deglaze bottom of pot. Add pork back into pot. Lock lid and set venting to “Sealing”. Choose the “Manual” setting and set to 60 minutes. Wait for pressure to build (you should see the pressure pin pop up after a few minutes). After 60 minutes of pressure cooking, carefully release pressure to “Venting”. Use forks or tongs to pull apart the pork; it should be super tender and fall apart. Serve on sandwiches or eat as-is.