Instant Pot Crispy Carnitas

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  4 lbs Pork Shoulder (Boston Butt)
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  fine sea salt and freshly-cracked black pepper
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  1 tbsp Avocado oil

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

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  For Serving: Chopped Fresh Cilantro, Diced White Or Red Onion, And/Or Fresh Salsa (I Used The Pineapple Salsa Recipe Included Below)
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  1 cup 1 cup beer (or chicken stock)
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  6 Garlic(18g)
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  0.5 cup Orange Juice, Fresh
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  0.3 cup Lime Juice, Fresh
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  1 tbsp Cumin, Ground
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  1 tsp Oregano, Dried
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  1 tsp 1 teaspoon fine sea salt
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  0.5 tsp 1/2 teaspoon freshly-cracked black pepper

Instructions

1. 1In a bowl, whisk together the minced garlic, orange juice, lime juice, ground cumin, dried oregano, 1 teaspoon fine sea salt, and 1/2 teaspoon black pepper to make the braising sauce — set aside.
2. 2Pat the pork chunks dry, then season all sides generously with fine sea salt and freshly-cracked black pepper.
3. 3Set the Instant Pot to Sauté on high. Add the avocado oil and let it heat for 1 minute. Working in two batches, sear the pork for 3–4 minutes per side until deeply browned on all surfaces — do not crowd the pot. Transfer each batch to a plate.
4. 4Return all the seared pork to the Instant Pot. Pour the braising sauce and the beer (or chicken stock) over the pork and toss to coat. Lock the lid, set the steam release valve to Sealing, and cook on High Pressure for 25 minutes. Allow natural release for 10 minutes, then carefully vent any remaining pressure.
5. 5Open the lid and use two forks to shred the pork directly in the pot. Toss to coat the meat in the cooking liquid.
6. 6Preheat the oven broiler to high. Spread the shredded pork in an even layer on a large baking sheet, drizzling with some of the cooking liquid from the pot. Broil 4–5 inches from the element for 4–5 minutes until the edges are golden and starting to crisp.
7. 7Drizzle with more cooking liquid, toss gently, and broil for another 3–4 minutes until the pork is deeply browned and crispy around the edges — watch closely to avoid burning.
8. 8Divide the carnitas evenly into 6 meal-prep containers. Serve topped with chopped fresh cilantro, diced onion, and fresh salsa.