Instant Pot Carnitas

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  3 lbs Pork Shoulder (Boston Butt)
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  2 tsp 2 teaspoons kosher salt (plus additional to taste)
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  0.5 cup Orange Juice, Fresh
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  3 Garlic(9g)
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  2 tbsp Vinegar, Apple Cider
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  1 tbsp Chipotle Chile Powder, Ground
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  2 tsp Cumin, Ground
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  1 tsp Chili powder
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  1 tsp Oregano, Dried
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  0.5 tsp 1/2 teaspoon ground black pepper
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  14 oz Low Sodium Chicken Broth

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

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  1 tbsp Olive oil

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

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  1 Yellow Onion(110g)
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  1 JalapeñO Pepper(14g)

Instructions

1. 1Set the Instant Pot to sauté mode on high. Add 1 tablespoon olive oil, then add the diced yellow onion and diced jalapeño. Cook for 3–4 minutes, stirring occasionally, until the onion softens and turns translucent.
2. 2Season the pork butt pieces on all sides with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Add the pork to the pot and sear for 2–3 minutes per side until a golden-brown crust forms on the exterior.
3. 3In a small bowl, whisk together the 1/2 cup orange juice, 3 cloves minced garlic, 2 tablespoons apple cider vinegar, 1 tablespoon chipotle chile powder, 2 teaspoons ground cumin, 1 teaspoon chili powder, and 1 teaspoon dried oregano. Pour this mixture over the pork along with enough chicken broth to bring the liquid level to about 1 cup, scraping up any browned bits from the bottom.
4. 4Cancel sauté mode. Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 45 minutes. Allow natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
5. 5Transfer the pork pieces to a large cutting board. Using two forks, shred the meat, discarding any large pockets of fat. The pork should pull apart easily and look deeply golden and moist.
6. 6Preheat your oven broiler to high and line a large rimmed baking sheet with foil. Spread the shredded carnitas in an even layer on the sheet. Ladle a few spoonfuls of the cooking liquid over the top. Broil 4–6 inches from the heat for 3–5 minutes until the edges are crispy and caramelized — watch closely to avoid burning.
7. 7Divide the carnitas evenly into meal-prep containers, spooning additional cooking liquid over each portion to keep the meat moist. Cool to room temperature before sealing and refrigerating.