Gather all ingredients. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
Add diced pork to the spice mixture and gently toss to mix. Set aside.
In a medium bowl, whisk together apple cider vinegar, one cup of barbecue sauce, and one cup of the broth.
Turn the Instant Pot on to the sauté setting. Add olive oil and allow it to get hot.
Add half of the diced pork to the hot oil and sauté for 5 minutes, or until brown. Remove the browned pork to a plate and repeat with the remaining half of the pork.
Turn the Instant Pot off and use the remaining ¼ cup of broth and a wooden spoon to deglaze the bottom of the pot. Then add all of the meat along with the barbecue sauce mixture to the Instant Pot.
Close the lid and set to sealing. Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
In the meantime, add butter to the slider buns and toast until golden. Set aside.
In a small bowl, mix shredded cabbage and carrots with 2 tbsp. Toby’s Blue Cheese to make a simple slaw.
Remove the pork and shred or pull apart into smaller shreds. Stir in the remaining cup of barbecue sauce and portion on buns.
Add cabbage slaw and a hearty drizzle of Toby’s Blue Cheese to each slider. Serve with fries and enjoy!