Stir together all the spice rub ingredients in a small bowl and set aside.
Cut the pork into 2" cubes and rub with the spice rub all over.
Turn on the Saute-High function. Add a tablespoon of olive and add half of the pork.
Sear for 2 minutes on each side. Then remove to a place.
Add another tablespoon of oil and repeat with the rest of the meat. Add the meat to the plate.
Add the stock or beer and scrape the bottom of the pot with a wooden spoon to help release any flavorful bits stuck to the bottom.
Add the vinegar and pork. Push the pork into the liquid and then cover the meat with 1 1/2 cups of BBQ sauce. Don't stir!
Put on the lid and set it to High Pressure for 45 minutes. Let it natural release for 15 minutes and then release the remaining pressure by moving the valce to the venting position.
Place the meat on a cutting board and shred it.
Place the meat in a bowl and add the remaining cup of BBQ sauce and 1 cup of the liquid in the pot.
Serve! Refrigerate leftovers in an airtight container for up to 4 days.