Preparation

• Season the pork liberally with salt and pepper. Add the oil to a multicooker on the sauté or browning function adjusted to the highest setting, and heat until shimmering. Brown the meat in batches in a single layer, adding more oil to the pot as necessary, about 5 to 6 minutes per batch. Transfer the meat to a rimmed baking sheet as it becomes done.
• Keep the pot on the sauté or browning function, and adjust it to a moderate setting. Add the bacon, and cook until crisp, stirring occasionally, 3 to 4 minutes. Add the onion and cook, stirring occasionally until translucent, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, corn, broth, lime juice, serranos, and cayenne. Cook, stirring and scraping up browned bits from the bottom of the pot, until the mixture comes to a low boil, 2 to 3 minutes. Press cancel. Add the pork and any accumulated juices to the pot.
• Secure the lid, and close the pressure-release valve. Select pressure cook on the high setting. Cook for 20 minutes. Press cancel, and allow the pressure to release naturally for about 20 minutes, then hit quick release. Remove the lid carefully so that as it opens, the steam escapes away from you.
• Using a slotted spoon, transfer the meat to a rimmed baking sheet, leaving as much of the corn mixture behind as possible. Let cool slightly, then shred with two forks or your fingers.
  Place a medium-mesh strainer over a large bowl, and strain the corn mixture. Transfer the corn mixture to another large bowl. Transfer the meat to the strained liquid, and set aside to cool slightly, about 15 minutes. Using a slotted spoon, transfer the cooled meat from the liquid to the corn mixture, reserving the liquid. Stir to combine, and season to taste with salt and pepper.
• Drizzle 1 to 2 Tbs. of the reserved liquid over the bottom of each roll. Top with 1/2 cup of the pork mixture and 2 Tbs. of the slaw. Serve with hot sauce and lime wedges, if you like.