Once the Instant Pot is hot, add oil and begin sauteing the pork on all sides, in batches, until golden brown (1-2 minutes per side). Add more oil if need be. Remove the meat and add 1/2 cup of the chicken broth to deglaze the bottom of the Instant Pot, scraping up any brown bits leftover from sauteing.
Add remaining broth, seasonings and barbecue sauce to the Instant Pot and whisk together until all ingredients are combined. Add pork back to the Instant Pot. Turn off saute function, add the locking lid, secure in place, making sure the vent is set to seal and set pressure to manual on high for 45 minutes.
Allow a natural pressure rel;ease for 15 minutes and then carefully manually release once the float valve has depressed. (Do not unlock the lid until the pin has dropped.)
Remove finished pork to a rimmed baking sheet and shred meat with two forks. The meat will be very tender and will shred easily. At this point you can toss the meat with some of the leftover juices remaining in the Instant Pot or toss with additional barbecue sauce.