In the bottom of a large bowl, whisk together mayonnaise, mustard, vinegar, honey, salt, and garlic powder for the coleslaw. Add green onions and coleslaw mix. Stir to coat well with the dressing. Place in the refrigerator for 1 hour before serving.*

In a small bowl, combine sugar, salt, smoked paprika, chili powder, garlic powder, onion powder, ground cumin, cayenne pepper, and black pepper. Season the pork chunks with the seasoning and set aside.

Turn on Instant Pot to Sauté. Add canola oil and once hot, sear pork chunks until golden brown on all sides. This will take about 3 to 4 minutes and you will likely need to work in batches to get the pieces seared. Remove pork to a plate and set aside.

Add beer to the Instant Pot insert. Use a wooden spoon to scrape the bottom of the insert and remove all the browned bits stuck on the bottom. Add pork back to the Instant Pot.

Cook on High pressure for 40 minutes. When done cooking, manually quick release the pressure.

Remove pork from the Instant Pot and place on a cutting board. Shred the meat using two forks. Add to a bowl with BBQ sauce and stir until the sauce coats the meat well.

Assemble the sandwiches with pork, coleslaw, pickles, and onion strings.