Pulled Pork with Tangy Coleslaw

I'm giving you this one directly from the book "Instant Pot Miracle." I follow the book's original recipe 100% with the exception of using pressure cook instead of slow cook, to tenderize the meat to ultimate perfection. The coleslaw is best when prepared earlier in the day: the cabbage softens up a bit with time, and we enjoy the taste and texture of the coleslaw best when it has hours to rest in the refrigerator before serving.

Sweet and Tangy Coleslaw

16 ounce bag coleslaw mix
1 cup thinly sliced sweet bell peppers (red, orange and yellow are all great)
1/4 cup finely minced red onion
2 tablespoons dried parsley
1/3 cup avocado oil mayonnaise
2 tablespoons unseasoned rice wine vinegar
1/2 teaspoon celery seed
1/4 teaspoon ground mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper

In a large bowl, combine coleslaw with sliced peppers and red onion. In a small bowl, combine remaining ingredients -- parsley through black pepper. Stir to combine thoroughly, then pour over coleslaw mixture and stir to combine. Cover and refrigerate until pork is done cooking, preferably a few hours.

Pulled Pork

3 pounds pork shoulder or pork loin
1/2 cup cold water
2 tablespoons brown sugar
1 tablespoon chili powder
1½ teaspoons onion powder
1½ teaspoons garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Remove bone (if any) and visible fat from pork. No need to get overly picky here with removing all traces of fat -- just cut off the big stuff (pressure cooking will obliterate any small traces of fat). Cut pork into three or four portions. Pour 1/2 cup water into the Instant Pot. In a small bowl, combine remaining ingredients -- brown sugar through black pepper. Put the chunks of pork into the Instant Pot, then sprinkle all sides of the meat with the seasoning mixture, and stir to combine.

Secure the lid on the Instant Pot and close the pressure release valve. Select Pressure Cook (High), and adjust time to one hour. When the meat is done cooking, allow the Instant Pot to depressurize using a natural release. When the lid is safe to open, use two large forks to shred the pork. Serve immediately with the coleslaw you prepared ahead of time.