Select the "Sauté" function on the Instant Pot and set it to More. Add the frozen cranberries and orange juice. Let the cranberries simmer until they begin to bubble, about 4 minutes. Add in the tomato puree, apple cider vinegar, liquid smoke, chipotle in adobo, maple syrup and salt. Let the sauce ingredients simmer for another 4–5 minutes, then add in the pork and secure the lid. Select the Pressure Cook function and cook on High Pressure for 40 minutes.

Once the 40 minutes is complete, use the Quick Release valve to let the steam escape. Open the lid, transfer the pork to a bowl, and shred it with a fork. Cover it with foil to keep warm.

Meanwhile, reduce the leftover sauce in the instant pot. Select the Saute function, set it to Normal, and let the liquid reduce by 2/3 or until it is thick enough to generously coat the back of a spoon, about 30–40 minutes depending on the size of your Instant Pot. When the sauce is thickened, give the sauce a taste and then add the monk fruit sweetener as desired (you may want a little more or less depending on how you like your barbecue). Season the sauce with additional salt and pepper, pour the sauce over the pork, toss and serve.