• Preheat oven to 425 degrees

To make the BBQ Sauce

• Add the frozen cherries to a small sauce pan and heat over medium heat. Cook for 7-9 minutes or until you can smash the cherries and break them into smaller pieces with a wooden spoon
• Meanwhile, in a medium bowl combine all remaining BBQ sauce ingredients
• Once cherries have cooked mix them into the the BBQ sauce

To make the pulled pork

• slice your pork roast into 3 equal chunks
• turn your Instapot to saute mode and add 1 TBSP avocado oil
• Add the onions and garlic and saute for 3-5 minutes or until fragrant and onions begin to soften
• Add the pork chunks along with 3/4 of the BBQ sauce. Reserve the remaining BBQ for serving
• Secure the lid of the Instantpot and make sure it is switched to sealed. Turn the Instapot to manual mode and set timer for 60 minutes.
• Once your timer is done manually release the pressure. Once all pressure is released, remove the lid and check your pork. It should shred easily with two forks. If it is still tough then return the lid, return lever to the sealed position, and set timer for 20 minutes. Once it is done manually release the pressure and then check your pork. If it is still tough then repeat this for additional 20 minute intervals until pork is tender and shreds easily with two forks. Cooking time will vary depending on the size of your roast
• Once pork is ready turn your pot to saute mode to thicken the sauce and remove pork to a plate or rimmed baking sheet. Shred pork with 2 forks and return to pot and mix into sauce. Turn pot off

To make baked potato

• While to pork cooks line a rimmed baking sheet with foil or parchment paper. Wash each potato and pat dry with a paper towel. Use a fork to pork several holes around the potato
• Drizzle each potato with avocado or olive oil, salt, pepper, and granulated garlic. Rub to cover the whole potato
• Place in the oven and cook for 50 minutes or until a fork can glide into the center of the potato easily. Flip half way through the cooking time

To make the cabbage slaw

• While to pork cooks, make your slaw so that it has plenty of time to rest.
• Combine all slaw ingredients in a medium bowl and use your hands to massage and combine. Massaging helps break down the cabbage. Cover and place in the fridge for at least 30-60 minutes.

To assemble

• Cut each potato in half and then slice lengthwise leaving the bottom skin intact. Using a fork gently smash the potato insides to make a pocket
• Add the pork and then top with cabbage
• Drizzle reserved Cherry BBQ sauce on top and add optional cilantro and/or green onion
• Enjoy!