Combine all the dry pork rub ingredients and mix well.
Cut pork into 4 equal pieces and rub with the spice mixture. Use all of it.
Put the rubbed pork in the fridge overnight.
Combine the ingredients for the braising liquid in the pressure cooker and add the pork on top. Bring to High pressure and cook for 55 minutes, or 80 minutes on Low pressure.
When done, quick release pressure. Use a fork to test for tenderness; the meat should easily pull apart. If it is still tough, return to High pressure for ten more minutes.
When pork is done, remove from the pressure cooker and pull it apart using two forks. Pass the liquid from the pressure cooker through a strainer into a bowl or pot. A lot of the fat from the pork will have rendered out. Combine the de-fatted liquid with your pulled meat and stir well.
Taste it and add more salt if needed. If it seems like it could use some more tang, add more cider vinegar a tablespoon at a time and repeat till you’re satisfied.