Carnitas with Beer & Orange

Ingredients

• 1 lb pork shoulder (pork butt), boneless
• 1/2 cup orange juice (fresh or bottled)
• 1/2 cup beer (lager or amber)
• 1 tbsp orange zest
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tsp neutral oil (for broiling sheet)(optional)

Instructions

1. 1

   Prep (15 minutes): Cut pork shoulder into 2-inch chunks. Pat dry. In a bowl, mix cumin, oregano, salt, black pepper, and orange zest; rub over the pork.

2. 2

   Instant Pot cook (60 minutes): Add pork to the Instant Pot. Pour in orange juice and beer. Add bay leaf. Seal and cook on High Pressure for 60 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.

3. 3

   Broil (15 minutes): Transfer pork to a foil-lined sheet pan, spoon a little cooking liquid over the top, and spread into an even layer. Broil 5 minutes, flip/shred lightly, then broil 5–10 minutes more until edges are slightly charred.

4. 4

   Finish: Discard bay leaf. Shred pork and toss with a few spoonfuls of the remaining cooking liquid to keep it moist. Serve hot.