Trim off any large pieces of fat from the surface of the pork. Alternatively, you can use a beef chuck roast if you want to make this with beef. The beef has the same directions as the pork so trim it too.
Cut pork (or beef) into 6 pieces.
In Instant Pot ( pressure cooker ) insert, add 1 tbsp oil. Turn Instant Pot “ON” then press “SAUTEE”. Sautee/sear meat chunks in batches of medium heat, flipping once to brown each side. This is optional but adds a lot of flavors.
Pour 2.5 cups beef stock or water into the bottom of the insert pot. Add meat.
Secure lid. Set the pressure valve to SEALING. Select “MANUAL” or “PRESSURE COOK”; use the arrows to cook on high-pressure for 70 MINUTES.
Instant pot will indicate "ON" and that means it is coming to pressure; about 20 minutes.
Meanwhile, make the North Carolina vinegar-based sauce. In a medium saucepan over medium-low heat, add apple cider vinegar and water. Next, stir in granulated sugar, dark brown sugar, onion powder, garlic powder, salt, pepper, red pepper flakes, liquid smoke, and hot sauce.
Stir sauce until fully combined and sugar has melted. Remove from heat; set aside.
Once Instant Pot beeps and is done, select “CANCEL”. NATURAL RELEASE (NR) steam pressure knob for 15 minutes. That means to let the pressure naturally come done without opening the vent. Once pressure pin drops, open lid.
Remove pork (or beef) to a large bowl, discard any cooking liquid. Gently pull apart the meat with two forks until shredded. Sprinkle in 1.5 tsp salt into the pulled pork. Laddle in desired amount of vinegar sauce then stir.
Mix entire bag of coleslaw with the desired amount of coleslaw dressing.
Toast buns and serve pulled pork on sandwich topping it with coleslaw.