Prepare the Pork: Start by trimming any excess fat from the pork shoulder or butt. Cut the meat into smaller, manageable chunks, about 2-3 inches in size. This helps the pork cook evenly and absorb the flavors.

Season the Pork: In a bowl, combine the onion powder, garlic powder, smoked paprika, brown sugar, salt, and black pepper. Rub this seasoning mixture evenly over the pork pieces, ensuring they are well coated.

Sauté the Pork: Set your pressure cooker to the sauté function and add a small amount of oil. Once the oil is hot, sear the pork pieces in batches until they are browned on all sides. This step adds extra flavor to the pork.

Add the Sauce and Liquid: After searing the pork, pour in the BBQ sauce, apple cider vinegar, liquid smoke, and water. Use a wooden spoon to deglaze the bottom of the pressure cooker, making sure to scrape up any browned bits from the pork.

Pressure Cook: Secure the lid on the pressure cooker and set it to high pressure. Cook the pork for about 60-70 minutes. The exact time may vary based on your pressure cooker, so consult the manufacturer's instructions. The pork should become incredibly tender and easy to shred.

Natural Release: Once the cooking time is up, allow the pressure to release naturally for about 15 minutes. Then, carefully release any remaining pressure manually.

Shred the Pork: Remove the pork pieces from the pressure cooker and use two forks to shred them into smaller, bite-sized pieces. They should practically fall apart at this point.

Add More Sauce: Return the shredded pork to the sauce in the pressure cooker. Stir well to coat the pork with the flavorful BBQ sauce. You can add more sauce to taste if desired.

Serve: Serve your BBQ Pulled Pork on fresh buns or sandwich rolls. Drizzle with extra BBQ sauce if you like, and enjoy!