Instant Pot Carnitas

Ingredients

• 4-6 lbs Pork Shoulder (boneless)
• 1 tsp garlic powder
• 1 tsp chili powder
• 2 tsp oregano
• 1 tsp basil
• 1 tsp cumin
• 1 tsp coriander
• 2 tsp brown sugar
• 1 tsp sweet paprika
• 75 ml orange juice (fresh squeezed)
• 75 cl lime juice (fresh squeezed)
• 1 cup water
• 1 cup mexican coke (Optional)
• salt & pepper

Steps

1. Combine the garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika in a small bowl.
2. Rub the spice mixture evenly over the pork pieces, then place the seasoned pork in the Instant Pot.
3. Squeeze the juice from the oranges and limes over the pork. Nestle the rinds into the pot, pulp side down, and add 1 cup of water.
4. Check that the sealing ring is properly in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the Sealing position.
5. Press the Manual or Pressure Cook button and set the Instant Pot to cook on high pressure for 45 minutes. It will take about 10 minutes for the pot to come to pressure, then the display will begin the countdown.
6. When the cooking time is up, let the pressure release naturally for 15 minutes. Then carefully release any remaining pressure and remove the lid.
7. Preheat the oven broiler. Shred the pork with two forks, then use a slotted spoon to transfer it to a baking sheet.
8. Taste and adjust the seasoning as needed. Add a little extra salt, if desired.
9. Place the pork under the broiler for 3 to 5 minutes, or until the edges are browned and slightly crisp. Watch it closely so it does not burn.