Grandmabot’s Instant Pot Carnitas

Instructions

1. 1

   Pat the pork dry. Combine the salt, cumin, oregano, paprika, and pepper, then rub the mixture all over the pork.

2. 2

   Set the Instant Pot to **Sauté**. Add a splash of oil and brown the pork in batches, about 2–3 minutes per side. Don’t crowd the pot, dear; browning builds marvelous flavor.

3. 3

   Cancel Sauté. Pour in the broth and scrape up every browned bit from the bottom—this prevents a burn warning and saves the tastiest morsels.

4. 4

   Add the onion, garlic, orange juice and quarters, lime juice, and bay leaves. Return the pork to the pot.

5. 5

   Lock the lid and cook on **High Pressure for 45 minutes**. Let the pressure release naturally for 15 minutes, then carefully release any remaining pressure.

6. 6

   Transfer the pork to a baking sheet and shred it. Spoon over a little cooking liquid to keep it juicy, then discard the bay leaves and orange pieces.

7. 7

   Heat the lard, bacon fat, or oil in a skillet over medium-high heat. Crisp the shredded pork in batches, leaving it undisturbed for 3–5 minutes so those delicious browned edges can form.

8. 8

   Serve in warm tortillas with cilantro, onion, salsa, avocado, and lime. Strain and save the cooking liquid for drizzling over leftovers.