Place pork shoulder in pressure cooker/slow cooker.
In a small bowl, mix together remaining ingredients, then pour over pork.
For pressure cooker, cook on high pressure for 90 minutes. For slow cooker, cook on low for 8-9 hours.
Once done, the pork should be fork tender.
Shred with two forks or meat puller.
Serve on buns topped with pineapple slices and shredded red cabbage. I also recommend spooning some of the extra liquid from the pressure cooker over the meat!
Notes
You can also make this in the slow cooker. Just cook on low for 8-9 hours or high for 4 hours.