Mix together dry spices together.
Cut the roast in half or quarters, rub spices all over roast pieces.
In a medium bowl whisk together the apple cider vinegar, Worcester sauce and hot pepper sauce and 1 cup of the broth.
Turn your instant pot to sauté setting, add oil, and allow oil to get hot (till it shimmers).
Add half of pork and sauté for 5 minutes, turning to brown all sides.
Remove and put on a plate and add 2nd half and remove after browned.
Turn off instant pot off, pour in ¼ cup of the broth and deglaze bottom of pot.
Add pork back into instant pot, pour the liquid mixture over the pork, seal lid and cook at high pressure for 40 minutes.
Once cooking time is up, turn off pot and allow to release naturally for 10 minutes, then do a quick release.
Remove from pot and let rest 5-10 minutes before shredding.
After shredding, add some of the juice from the instant pot just to moisten.
Refrigerate up to 5 minutes, or freeze for up to 2 months.
Chef's notes: Most recipes for pulled pork add BBQ sauce when cooking. I don't add when cooking because I use this pulled pork for tacos, salads, and sandwiches.