Combine the cooking sauce ingredients in a bowl and whisk thoroughly to combine. Set aside.
Place a trivet in the bottom of the Instant Pot first, top with the pork and pour cooking sauce over. Close lid and venting valve, then press Meat/Stew setting to start cooking (See Note 1). See Note 2 if using a slow cooker.
When meat is done, release vent valve and open lid. Shred pork using 2 forks, discarding any large pieces of fat. Cover with lid to keep warm.
In a saucepan, place sugar, orange juice, zest, cornstarch, cinnamon, salt, red pepper flakes and ground cloves. Turn heat to medium and cook, stirring often, until thickened. The sauce should be a thick amber to almost clear color at this point.
Serve sauce over pulled pork on slider buns. I prefer the brioche buns, but use what you prefer. Top with coleslaw and serve.
Coleslaw
Combine both cabbages and carrots in a large bowl.
In another bowl, whisk together the mayonnaise, mustard, vinegar, lemon juice, sugar, celery seed. Season with kosher salt and black pepper to taste.
Pour the dressing over the cabbage mixture and toss gently to mix. Cover and chill in the refrigerator before serving.
Video
Notes
Use the Meat/Stew setting which is default to High Pressure for 35 minutes. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.
If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 35-40 minutes in the Instant Pot.