In the container of your 6-Quart Instant Pot add your cubed pork, cranberry sauce, cranberries, ginger beer, rosemary, sage, kosher salt, and black pepper. Stir to combine.

Add the lid, lock it and turn the vent to closed so the cooker can build pressure.

Press the meat/stew button and press start. The time will automatically be set so you do not need to adjust the time or level of pressure. If your model does not have a "meat" button set it to high pressure for 40 minutes.

It will take about 10 minutes for the Instant Pot to build pressure and then the time will start to count down. When the time is up the machine will beep.

Using a hand towel carefully open the vent on the top to release the pressure. It will be loud and there will be hot steam coming out of the vent so please stand back and don’t put your hand anywhere near the hot steam.

When the pressure is released the lid will unlock and you can open the lid.

Shred the meat in the pot with 2 forks. If the mixture is very wet you can drain off some of the liquid in the container. I drained off some of the liquid because I wanted my pulled pork to be a little thicker. It all depends on how you’re serving your pulled pork. If you’re mixing it with noodles or rice leave a bit more liquid if you’re serving it on buns drain more off.

Stir in the bbq sauce and taste. If you want more bbq sauce to add more.

Serve warm on buns, over rice, or over noodles.