Cut the pork roast into 4 pieces, roughly the same size, and set aside. If your roast has a fat cap intact, use a sharp knife to remove as much of this as possible.

In a small bowl, combine the sugar, salt, garlic powder and paprika, and mix it together. Use this to generously season all sides of the pork.

Place the 4 pieces of seasoned pork in the basin of the Instant Pot and add the pineapple juice and apple cider vinegar.

Close the lid and set the valve to “seal”. Cook for 80 minutes on “high” (or the “meat” setting depending on the model of Instant Pot).

Once the cooking time is complete, use the valve to release the pressure and remove the lid. Carefully remove the pork and place it on a large plate. Using two forks, begin shredding the meat by pulling it in opposite directions with the forks. While shredding the meat, remove any large chunks of fat and discard (these will be easy to separate once the meat is cooked).

Once the meat is shredded, reserve ½ cup of liquid from the basin of the Instant Pot and discard the rest. Add the shredded meat back to the basin and set it to “sauté”. Pour the ½ cup of reserved liquid over the meat and stir using tongs. If using BBQ sauce, add 1 cup of barbecue sauce to the meat and allow the liquid to cook down slightly (about 5 minutes), stirring to thoroughly coat the meat.

Remove the meat from the Instant Pot and serve!