Heat to Saute and brown meat on all sides.

Rub the pork with the brown sugar and place in the pressure cooker. Combine remaining ingredients except the cornstarch and pour over roast. Seal pressure cooker and cook on High for 45 minutes. Allow to release pressure naturally.

Remove meat from sauce and let sauce cool until fat can be easily removed from the surface. I refrigerate it for at least an hour to let the fat get cold and start to harden which makes it super easy to remove.

Once the meat has cooled, use two large forks to 'pull' it into pieces.

Once the fat is removed from the sauce, return it to the pressure cook and set to simmer; letting the sauce reduce by a third.

Combine the cornstarch with 4 Tablespoons of water and add to the sauce; continue simmering and stirring until the sauce has thickened.

Add the meat to the sauce. Put the lid back on the pressure cooker and cook on high pressure for 3 minute. Release steam and serve on buns topped with coleslaw.

Preheat the oven to 450 degrees.

Add the remaining ingredients except the cornstarch to the roasting pan and cover the pan tightly with aluminum foil.

Reduce the over temperature to 200 degrees; slow roast and baste the meat for about 4 hours and until tender.

Remove the meat to a board to cool and pour the sauce into a pan; refrigerate until cold enough to remove the fat from the top.

Remove meat from sauce and let sauce cool until fat can be easily removed from the surface. I refrigerate it for at least an hour to let the fat get cold and start to harden which makes it super easy to remove.

Once the meat has cooled, use two large forks to 'pull' it into pieces.

Once the fat is removed from the sauce, return it to the pan to simmer; letting the sauce reduce by a third.

Combine the cornstarch with 4 Tablespoons of water and add to the sauce; continue simmering and stirring until the sauce has thickened.

Add the meat to the sauce. Cover and simmer for 20 minutes on low heat; turn off heat and serve on buns topped with coleslaw.