Rough cut pork shoulder into large chunks (about the size of your fist or larger)

Set "Saute" on your Instant Pot and wait for it to become hot

Add 2 tbsp of oil into Instant Pot

Add meat to brown all sides (3 minutes a side works very well)

Mix 1 cup of water with spice mix, 2 tbsp of garlic powder and 1 tbsp of onion powder

Once all pork has been browned, remove all meat from your Instant Pot

Add 1/2 cup of water to Instant Pot to deglaze bottom of pot; use wooden spoon to scrape up all bits

Add pork and spice mix back into Instant Pot

Lock lid and set venting to "Sealing" on Instant Pot

Choose the "Meat" setting and set to 90 minutes (60 minutes if you use less than 3 lbs of pork)

Wait for pressure to build up (you shoudl see the pressure pin pop up after a few minutes)

After 90 minutes of pressure cooking, let your Instant Pot naturally release pressure (should take 15-30 minutes)

After waiting, turn release valve to "Venting" to ensure all pressure has been released. (Never attempt to open the Instant Pot while it is still under pressure!)

Use tongs to pull apart all pork (should be super tender by now)

Add 4 tbsp of brown sugar and 100-200 mL of your favourite BBQ sauce

Use Saute function again if sauce needs to reduce down (only if it's too watery; normally if you keep pulling apart the pork and stirring, juices will get absorbed by the pork)