1 tablespoon +1 tsp. ground cumin
1 tablespoon garlic powder
1 tablespoon mustard powder
1 teaspoon salt
¾ teaspoon ground thyme
3 pounds pork shoulder roast - boneless/fat trimmed, cut 2" pieces
1 cup ketchup
1 onion, chopped
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon packed dark brown sugar
½ teaspoon pepper
6 hamburger buns
sweet gherkins

In pressure cooker combine cumin, garlic powder, mustard, salt and thyme. 

1. Add pork; toss to coat. 

2. Stir in ketchup, onion, vinegar, molasses, Worcestershire, sugar and pepper. 

3. Cover with pressure cooker lid. 

4. Over medium-high heat bring cooker to pressure according to Manufacturer's directions. 

5. Reduce heat to medium; cook, maintaining pressure, 40 minutes. 

6. Remove from heat; release pressure according to manufacturer's directions. 

7. Remove lid; with 2 forks pull meat apart into shreds. 

8. Fill buns with pork mixture; serve with gherkins.