Start by making your barbecue sauce.
Turn your Instant Pot on to sauté mode.
Once hot, add in your ketchup, grape jelly, and seasonings. Mix these ingredients. Using a spatula or wooden spoon, continue to stir well while also breaking up the jelly for a smooth consistency.
Remove sauce and set aside. Set your Instant Pot to cancel.
Return your Pot to the Instant Pot. Turn it on to Sauté mode. Once hot again, add 2 tbsp of cooking oil. Sauté your pieces of meat by mixing them well to crisp them up. Stir for about 3-4 minutes. It’s ok that they are not getting a continually sear-we are just looking for each piece to receive flavor.
Turn your Instant Pot to cancel. Add 1 cup of water. Select High Pressure for 1 hour.
While your meat is cooking, mix together all ingredients for your Cole slaw. Set aside and refrigerate until ready to serve.
Once it is done cooking, quick release (manual) by pulling the valve toward you.
Shred the pork using two forks (I suggest removing and transferring to a cutting board. Mix in your desired amount of BBQ sauce (feel free to keep some to the side if you don’t like a lot of sauce, or for those that like to dip their sandwiches!
Add to a hamburger bun, sliced bread, rolls, and more! Garnish with pickles, onions and coleslaw! Enjoy!