Combine all the seasoning ingredients in a small bowl. Measure out 1 tablespoon and set aside.
Cut the pork roast into large 3- or 4-inch chunks. Season the pork pieces on all sides with the seasoning mix left in the bowl.
Add the broth, root beer and 1 cup of the BBQ sauce to the insert of a 6-quart electric pressure cooker. Whisk to combine. Nestle the seasoned pork into the liquid. Seal the lid, set the valve to seal and cook on high pressure for 50-55 minutes.
Let the pressure naturally release for 10-15 minutes (or all the way) and then quick release the remaining pressure.
At this point, if you don't want the pork swimming in liquid, you can ladle out some of the liquid and discard. Keep at least 1-2 cups so the pork stays moist.
Shred the pork with two forks. Stir in the reserved seasoning mixture and 1/2 cup additional BBQ sauce. Heat through.
Serve pork in tortillas with desired toppings.
Slow Cooker: for a slow cooker version, follow the recipe instructions, but cook the seasoned pork with the same amount of broth, root beer, and BBQ sauce in a 6- or 8-quart slow cooker for 8-10 hours on low. Discard liquid as needed, shred the pork, and stir in the reserved seasoning mix and 1/2 cup BBQ sauce. Heat through.BBQ Sauce: I use Kinders or Sweet Baby Rays for store bought or my favorite homemade version here.Root Beer: You can probably sub in a favorite cola soda for the root beer (haven't tried it myself).Spicy: for a bit more of a sweet and spicy kick, up the chili powder as desired or add some cayenne pepper to the seasoning mixture.Nutrition Facts: the nutrition facts for this recipe were calculated based on the pork mixture and seasonings (but do not include the tortillas/toppings as those are added based on personal preference).