Instant Pot Instructions:

1. Season the roast with the salt, pepper and garlic powder by sprinkling half on each side and rubbing into the meat.
2. Heat a large pan over medium high heat. When pan is hot add in the oil and swirl around. Place roast into pan and brown on each side for 5 minutes. 
3. Add water and bouillon into Instant Pot and add in the roast. 
4. In a bowl whisk together the barbecue sauce, hot sauce and chili powder. Pour it over the top of the roast.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 90 minutes. When time is up let pot sit for 20 minutes or a full natural pressure release. Move valve to venting and remove the lid. 
6. Place roast on a cutting board and shred up.
7. Drizzle with some of the juices from the Instant Pot and serve. 

Slow Cooker Instructions:

1. Season the roast with the salt, pepper and garlic powder by sprinkling half on each side and rubbing into the meat.
2. Heat a large pan over medium high heat. When pan is hot add in the oil and swirl around. Place roast into pan and brown on each side for 5 minutes. 
3. Add water and bouillon into slow cooker and add in the roast. 
4. In a bowl whisk together the barbecue sauce, hot sauce and chili powder. Pour it over the top of the roast.
5. Cover and cook on low for 8-12 hours.
6. Place roast on a cutting board and shred up.
7. Drizzle with some of the juices from the slow cooker and serve.