Make It Now:

1. In a small bowl, combine the onion powder, garlic powder, salt, and pepper.
2. On a cutting board, cut the pork shoulder into 4 equal pieces (don’t miss this step!). Pat the pork dry with paper towels and rub the pieces with the seasoning mix to coat all sides. (Freezing instructions begin here.)
3. Place the seasoned pork in the 6-quart Instant Pot. Pour 1 cup of the BBQ sauce over the meat and stir.
4. Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes (or longer, if you prefer), then quick release the remaining pressure. Transfer the pork to a cutting board and shred the meat. Return the meat to the pot and stir it into the sauce.
5. Use a slotted spoon to transfer the meat to the toasted buns and top with the remaining BBQ sauce as desired. Serve.

Freeze For Later:

Follow steps 1 and 2. Place the seasoned pork and 1 cup of the BBQ sauce in a gallon-size freezer bag or round container. Seal and freeze (if using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen.) Place the remaining 1/2 cup BBQ sauce in a small freezer bag or container and the buns in a separate freezer bag. Seal and freeze them alongside the pork.

Prepare From Frozen:

Thaw the sauce and buns. Set the Instant Pot to “Saute” Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow step 4, but cook at high pressure for 45 to 50 minutes. (The frozen meat will cook in about the same amount of time as fresh.)