Pull the pork butt out of your refrigerator a few hours before you are going to cook it. Then remove any packaging (do this part over the sink since there will be a lot of liquid.)
Using paper towels, dry off the pork butt. Set aside.
Mix up the seasoning rub. Sprinkle this rub all over your pork shoulder. Make sure to rub it in really well.
Into the bottom of your electric pressure cooker, pour in your can of soda and apple cider vinegar. Stir together. Then add the seasoned pork butt. Pour half the bottle of BBQ sauce over the pork butt.
Secure the pressure cooker lid and set the pressure release valve to "SEAL". Set on manual high pressure for 60 minutes. Note: you'll want to estimate abut 15-20 minutes per pound.
Once the cooking time is finished, allow the pressure to release naturally for 10 minutes (most pressure cookers will switch to a keep warm setting and start counting down how long it is on that setting - this is actually naturally releasing the pressure as well.)
After 10 minutes, do a quick release.
Remove the meat from the instant pot and shred using two forks (discarding any liquid left in the Instant Pot.) Remove any fatty bits.
Add remaining barbecue sauce to the shredded pork and stir. Serve on a soft hamburger bun, topped with cole slaw.
When purchasing the pork butt, you'll need to find one that is nice and pink with a good marbling of fat (fat is flavor!). You'll also need to make sure that it fits into the size of the Instant Pot you own.
For this recipe, I am using a 6.5 quart Instant Pot so I purchased a smaller 3 lb. pork butt to ensure it fit into my pressure cooker.