Instructions

1. Pat the pork dry and season all sides with the BBQ Seasoning.
2. Add the oil to your Instant Pot and turn on to Saute. Once hot, sear the pork on all sides to create a crust. ~5-6 minutes. Remove from the pot and set to the side.
3. To the pot pour in the stock and use a wooden spoon to scrape off any of the bits on the bottom (that’s flavor!). Pour in 1 cup of the BBQ sauce and add in the chipotle peppers (and adobo sauce), stir to combine.
4. Place the pork back into the pot, close the lid, lock it, and set it to 52 minutes on HIGH pressure with a natural release. My Instant Pot automatically unlocks when the pressure is released. If you have an older model, it should take about 25 minutes.
5. When done, remove the meat from the pot and set it on a platter or in a large bowl to pull. Discard half of the liquid from the pot and turn it on to Saute. Reduce the liquid by 1/4-1/2 scraping up the bottom. Add in the pulled pork, and stir to coat evenly. Add in the cranberries and remaining 1 cup of BBQ sauce stirring to combine and coat evenly. Saute for just a few minutes or until you see the cranberries start to burst. Once all of most of them have popped, remove them from the pot and plate.
6. Serve and enjoy! Store any leftovers in the fridge for up to a week.