Chipotle Barbecue Glaze

Combine seasoning, juice, barbecue sauce and syrup; heat in small saucepan to combine flavors. Use sauce to marinate, grill and enjoy!

Combine seasoning, juice, barbeque sauce and syrup; heat in small saucepan. Add meatballs and heat through. Serve warm.

1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 Tbsp. orange juice
1 cup barbecue sauce
1 to 2 Tbsp maple syrup, optional
Combine seasoning, juice, barbecue sauce and syrup; heat in small saucepan to combine flavors. Use sauce to marinate, grill and enjoy.

Serve grilled marinated chicken with salad greens base, orange slices and chickpeas.

Dressing:
½ cup olive oil
¼ cup vinegar
1 Tbsp orange juice
1 tsp Halladay’s Garlic Chipotle Seasoning

Season pork with salt and pepper; set aside. In medium bowl, whisk together the apple cider vinegar and broth.

Tuen instant pot to sauté setting. Add olive oil and allow it to get hot. Add half of the pork, sauté for 5 minutes, turning to brown all sides. Remove to a plate and repeat with remaining pork. Turn the instant pot off. Pour in the vinegar and broth to deglaze, scraping browned bits form the bottom with wooden spoon.

Add pork to the instant pot, close the lid and set to sealing. Cook on manual high pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes, then do a quick release.

While the meat is cooking, mix together the BBQ sauce, orange juice, maple syrup and Halladay's seasoning. Remove meat from pot and shred; then stir in the BBQ sauce. Serve on buns if desired.