First Cook (Oven)

1. Preheat the oven to 225°F.
2. Cube 3.5 lbs pork shoulder into 1.5-inch pieces and pat dry.
3. Toss the pork with a homemade rub:
   • 2 tbsp brown sugar
   • 2 tsp paprika
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp chili powder
   • 1/2 tsp ground cumin
   • 1/2 tsp black pepper
   • 1/2 tsp salt
4. Arrange pork cubes on a wire rack over a baking sheet or directly on the oven rack.
5. Cook uncovered for 2 hours, or until the internal temperature reaches 165°F.

Transfer to the Instant Pot

1. Place the cooked pork cubes in the Instant Pot.
2. Add:
   • 1/4 cup brown sugar
   • 2–3 tbsp honey
   • 1/2 cup BBQ sauce
   • 4 tbsp butter, cubed
   • Optional: 1/4 cup beer or broth for moisture.
3. Set the Instant Pot to Manual (Pressure Cook) mode on High Pressure for 15–20 minutes.
4. Let the pressure naturally release for 10 minutes, then quick release the rest.

Final Finish

1. Preheat the oven to 400°F (or use the broiler).
2. Transfer the pork to an oven-safe pan and toss with extra BBQ sauce.
3. Broil for 10–15 minutes until the edges caramelize and the sauce thickens.
4. Let rest for 5 minutes and serve!