Pressure Cooker Pork Carnitas

Ingredients

• 2½ lb pork shoulder (boneless)
• 1 orange
• 1 lime
• ½ onion
• 4 clove garlic
• ½ cup chicken broth
• 2 tbsp lard or vegetable oil
• 1 tsp dried oregano
• 1 tsp cumin
• 1½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 12 corn tortillas (optional)
• ¼ cup cilantro (optional)
• ¼ cup diced onion (optional)

Steps

1. Cut pork shoulder into 2-inch chunks. Season generously with salt, pepper, oregano, and cumin.
2. Place pork in the pressure cooker. Add half an orange (sliced), half a lime (sliced), half an onion (quartered), garlic cloves, bay leaves, and chicken broth.
3. Cook on high pressure for 45 minutes, then allow a natural pressure release for 15 minutes. Quick release any remaining pressure.
4. Remove pork from the pressure cooker and shred it using two forks. Discard the cooking liquids and aromatics.
5. Heat lard or vegetable oil in a large skillet over medium-high heat. Add the shredded pork in a single layer.
6. Cook the pork, flipping occasionally, until deeply browned and crispy on all sides, about 10-15 minutes.
7. Serve the crispy carnitas in warm tortillas with optional toppings like fresh cilantro and diced onion.