• 600 g pork shoulder • 1/2 tsp Salt • 1/2 tsp Black Pepper • 2 tbsp olive oil • 1 tbsp balsamic vinegar • 60 ml Water divided • 20 g plain flour • 120 g cranberries frozen • 60 ml Chicken Stock • 20 g Brown Sugar • 1 large chilli chopped (optional) • 1/4 tsp Salt • 1 pinch ground cloves • 1 tbsp cornstarch + 1 tablespoon water

1. Season pork with salt and black pepper. Set Instant Pot on Saute function.
2. Add olive oil and sear the pork on all sides until browned. Set aside.
3. Deglaze with balsamic vinegar and 1 tablespoon water.
4. Whisk plain flour with remaining water until smooth.
5. Add into the pot with cranberries, chicken stock, brown sugar, chilli, salt and cloves.
6. Close and lock the lid.
7. Set on high pressure and cook for 15 minutes.
8. Natural release for 10 minutes before removing pork.
9. Cover pork with foil.
10. Set Instant Pot to Saute function. Cook the liquid until it starts to boil.
11. Whisk in the cornstarch slurry to thicken.