Instant Pot Carnitas

Ingredients:

• 3–4 lbs pork shoulder (pork butt), cut into large chunks

• 1 tablespoon salt

• 1 teaspoon black pepper

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 1 teaspoon oregano

• 1 onion, chopped

• 4 cloves garlic, minced

• 1 orange, juiced (keep the spent halves)

• 1 lime, juiced

• 1 cup chicken broth

• 2 tablespoons olive oil

Instructions:

1. Season the pork:
   In a large bowl, mix pork chunks with salt, pepper, chili powder, cumin, paprika, and oregano. Toss to coat evenly.

2. Sauté in Instant Pot:
   Turn Instant Pot to Sauté mode. Add olive oil and brown the pork chunks in batches (about 2–3 minutes per side). Remove and set aside.

3. Add aromatics:
   Add onion and garlic to the pot and sauté until fragrant (about 1 minute).

4. Deglaze:
   Pour in chicken broth, orange juice, lime juice, and add the orange halves. Scrape the bottom of the pot to release any browned bits.

5. Pressure cook:
   Return pork to the pot. Seal the lid and set to Pressure Cook (High) for 35 minutes.
   Allow a 15-minute natural release, then quick release the rest.

6. Shred the pork:
   Remove pork with tongs and shred with two forks. Discard orange halves and large onion pieces.

7. Crisp it up (optional but amazing!):
   Spread shredded pork on a baking sheet. Drizzle with a bit of the cooking liquid and broil for 5–8 minutes until crispy edges form.