1. In a small bowl, mix the dry rub ingredients. Set aside. Season the pork with the spice mix, making sure the pork is well coated.
2. Turn the instant pot/pressure cooker to “saute”. Add the oil and allow it to get hot. In batches not to overcrowd the pot, brown the pork on all sides, about 2 minutes per side. If your pot gets too hot or gives you a “burn” notice, turn the saute function off for a bit, then continue.
3. Transfer all the browned pork to a plate and turn off the saute function. Pour the soda into the pot to deglaze it. With a wooden spoon, scrape the bottom of the pot to lift any browned bits. Stir in liquid smoke if using.
4. Return the pork to the pot. Close the lid and seal the pot. Cook on manual high pressure for 1 hour. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes or until the pin drops.
5. Open the pot, using kitchen tongs or a slotted spoon, transfer the pork to a serving platter.
6. Remove all but about ¼ of the cooking liquid from the pot. It doesn’t need to be exact, as it will be used to add a touch of “spice-rub pork” flavor to the BBQ sauce.
7. Stir in the BBQ and mix with any cooking liquid remaining in the pot.
8. Shred the pork coarsely with 2 forks and pour some of the BBQ sauce on top or alternatively, you can reserve some BBQ sauce to serve on the side, and then, return the shredded pork to the pot to be mixed with the sauce to coat. Season to taste and serve with soft rolls and the additional BBQ sauce on the side.

Additional Step (optional)

1. For Extra Flavor, place the shredded meat tossed with BBQ sauce on a lined sheet pan. Place under a broiler and broil for 2-5 minutes to get some caramelization on the meat to resemble real BBQ. Keep an eye on the meat, broilers can burn food pretty quickly.