COMBINE dry seasonings. Add to meat in a large bowl; toss to evenly coat meat with seasoning mixture. Set aside. Whisk vinegar, 1 cup broth, and half the barbecue sauce until blended.
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 a slotted spoon to transfer meat to a plate. Repeat with remaining meat.
Add remaining broth to pot; stir with a wooden spoon to scrape browned bits from the bottom of the pot. Return meat to pot. Add broth mixture; stir. Close and lock lid. Turn Pressure Release Valve to the Sealing position. Cook 40 min using MANUAL/HIGH-PRESSURE COOK setting. When the timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining steam. Remove lid. Use a slotted spoon to transfer meat to a large clean bowl.
COOK meat juices in pot 10 min. or until slightly reduced using SAUTÉ setting, stirring occasionally. Meanwhile, shred meat.
SKIM and discard fat from the 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 the pot.
SPOON meat mixture onto bottom halves of rolls; top with coleslaw. Cover with tops of rolls.
Ingredients
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp cracked black pepper
1/2 tsp ground cumin
1/2 tsp salt
1 boneless pork shoulder (3 lbs) trimmed, cut into 3-inch pieces
1/3 cup apple cider vinegar
1 1/4 cups fat-free reduced-sodium chicken broth divided
1 jar INSTANT POT Southern BBQ Sauce 15 oz, divided
2 tbsp oil
24 Hawaiian sweet rolls (2 packages, 12 oz each), divided
1 1/2 cups prepared coleslaw