Southern Barbecue Pulled Pork Sliders

INSTRUCTIONS

1. COMBINE dry seasonings. Add to meat in large bowl; toss to evenly coat meat with seasoning mixture. Set aside. Whisk vinegar, 1 cup broth and half the barbecue sauce until blended.
2. SET SAUTÉ setting on INSTANT POT for 12 min Add oil to pot; heat 2 min. Add half the meat; cook 5 min., stirring occasionally. Use slotted spoon to transfer meat to plate. Repeat with remaining meat.
3. ADD remaining broth to pot; stir with wooden spoon to scrape browned bits from bottom of pot. Return meat to pot. Add broth mixture; stir. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 40 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining steam. Remove lid. Use slotted spoon to transfer meat to large clean bowl.
4. COOK meat juices in pot 10 min. or until slightly reduced using SAUTÉ setting, stirring occasionally. Meanwhile, shred meat.
5. SKIM and discard fat from top of meat juices. Add 1/4 cup of the meat juices along with the remaining barbecue sauce to meat; mix lightly. Discard remaining meat juices from pot.
6. SPOON meat mixture onto bottom halves of rolls; top with coleslaw. Cover with tops of rolls.