Instant Pot Instructions:

1. Pour the root beer into the Instant Pot.
2. Trim the pork of excess fat and then cut it into 4 pieces. Add pork pieces into the Instant Pot. 
3. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes. When time is up let pot sit until pressure has released naturally (about 15 minutes). Remove the lid. 
4. Shred: Move pork to a cutting board and shred, discarding extra fat as you come upon it. 
5. Add barbecue sauce: Discard the root beer. Add the shredded meat back into the pot. Turn it to keep warm setting. Add in the BBQ sauce and stir. Salt and pepper to taste. 
6. Serve on top of buns with a pickle. 

Slow Cooker Instructions:

1. Pour the root beer into the slow cooker.
2. Trim the pork of fat. Cut it into 4 pieces and add it into the slow cooker. 
3. Cover and cook on low for 8-12 hours. 
4. Move pork to a cutting board and shred. 
5. Discard the root beer. Add the shredded meat back into the slow cooker. Turn it to warm setting. Add in the BBQ sauce and stir. Salt and pepper to taste. 
6. Serve on top of buns with a pickle.