Remove excess fat from the meat and cut it into 4 pieces.Mix the dry rub ingredients together and thoroughly coat all sides of the pork pieces.
Set electric pressure cooker to the Saute function and add the canola oil.Brown half the meat for 3 or 4 minutes on each side. Remove the browned meat and set aside while you repeat with the remaining pieces. Remove meat and set aside.
Mix the liquid ingredients in a small bowl and add to the pressure cooker.Place the wire rack in the bottom of the container and add the meat. Follow the instructions for your device for pressure cooking meat and set on high pressure for 90 minutes.
When the time is up, do a quick release of pressure and remove the meat. Use two forks to shred the meat or use a NutriMill Artiste mixer with the wire whisk attachment and pulse to shred.
Pour the liquid from the cooker into a grease separator, if you have one, or a tall container and let the fat separate and come to the top so you can remove it with a spoon.
Place the meat into a bowl and add the liquid, then stir to combine.Serve hot on buns with thinly sliced onion and dill pickle chips. Cole slaw may also be added, as well as barbecue sauce, if desired.