You can Freeze the pulled pork and a couple of small containers of the cooking liquid.

4 LB Boneless Pork Shoulder

SAUCE
2 Cups BBQ Sauce
1 1/2 Cups of Beer, Beef Broth, Coke or DR Pepper
1/4 Cup Cider Vinegar
1/4 Cup Molasses
1/3 Cup Brown Sugar (optional)
1 TBS Liquid Smoke
1 TBS Minced Garlic
1 TBS Onion Powder
1 TSP smoked paprika
1 TSP chili Powder (more to taste)
1 TSP ground Thyme
1 TSP ground mustard or 1 TBS regular mustard
1/2 TSP ground cinnamon

4 LB Boneless Pork Shoulder 2 Cup s BBQ Sauce 1 1/2 Cups of Beer, Beef Broth, Coke or DR Pepper 1/4 Cup Cider Vinegar 1/4 Cup Molasses 1/3 Cup Brown Sugar (optional) 1 TBS Liquid Smoke 1 TBS Minced Garlic 1 TBS Onion Powder 1 TSP smoked paprika 1 TSP chili Powder (more to taste) 1 TSP ground Thyme 1 TSP ground mustard or 1 TBS regular mustard 1/2 TSP ground cinnamon

1) Combine all the Sauce ingredients in a large bowl. Mix well
2) Add pork pieces to IP. Trim Fat and cut pork shoulder into 4 pieces.
3) Pour sauce mixture over the pork in the IP.
4) Cook on High Pressure for 65 minutes then do a 20 minute Natural Pressure Release.
5) Gently remove the pork from the IP and shred it with two forks on a large cookie sheet.
6) Strain the cooking liquid and reserve 2 cups.
7) Select Sauce and add the shredded pork back in with one more cup of BBQ sauce and 1/2 CUP of the cooking liquid. Add more cooking liquid if needed.