Instant Pot Carnitas

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  Pork Loin(1814g)
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  2 teaspoons kosher salt (plus additional to taste)
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  Orange Juice, Fresh(120g)
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  Garlic(15g)
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  Vinegar, Apple Cider(30g)
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  Chipotle Chile Powder, Ground(15g)
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  Cumin, Ground(10g)
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  Chili powder(5g)
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  Oregano, Dried(5g)
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  1/2 teaspoon ground black pepper
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  Low Sodium Chicken Broth

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  JalapeñO Pepper

Instructions

1. 1Season the pork loin on all sides with salt and let sit at room temperature for 30 minutes.
2. 2While the pork rests, whisk together the orange juice, fresh garlic, apple cider vinegar, chipotle chile powder, ground cumin, chili powder, and dried oregano in a bowl. Set aside.
3. 3Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion and jalapeño pepper, cooking for 5–7 minutes until the onion begins to soften and turn translucent.
4. 4Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the seasoned pork loin and pour the orange juice mixture over it, turning the meat to coat evenly on all sides.
5. 5Bring the liquid to a simmer over medium-high heat, then reduce to medium-low, cover partially, and cook for 45–50 minutes until the pork is very tender and easily shreds with a fork.
6. 6Preheat your oven broiler to high and line a large rimmed baking sheet with foil. Remove the pork from the pot and shred it directly on a cutting board using two forks, discarding any large pieces of fat. Return the shredded pork to the pot and toss to coat with the cooking liquid.
7. 7Spread the shredded pork evenly onto the prepared baking sheet and broil 4–6 inches from the heat for 3–5 minutes until the edges are golden brown and crispy, watching carefully to prevent burning.
8. 8Divide the carnitas evenly into 8 airtight containers while hot, including some of the sauce with each portion. Cool to room temperature before sealing and refrigerating.