I seared the pork cubes in a skillet first (deglazing sometimes leaves me with a "BURN" on my InstantPot) and omitted the brown sugar and hit sauce. Why? Because I had some spicy cherry barbeque from our last trip to Glen Arbor, Michigan - fabulous! I also prefer to undercook my pork by ten minutes and then increase natural release by ten minutes as it really tenderizes meats very well. I stick a meat thermometer in the largest of pork before shredding just to make sure.
