Specs

• Instant Pot
• High pressure, 30 minutes with a 20 minute natural release

Ingredients

• 3-4 lbs of Carnitas
• 2 cups chicken stock
• 1/2 a white onion cut into quarters
• Juice of 1 lime
• 1 tsp Mexican oregano
• 1-2 tsp diced chipotles in Adobo sauce
• 1 tsp cumin
• 3/4 tbsp kosher salt (use 1 1/2 tsp sea salt)
• Black pepper
• Juice from 1 orange, and the squeezed orange halves
• Handful of Cilantro
• Olive or vegetable oil

Preparation

Heat up instant pot to sauté, add some oil and add the pork chunks and brown the meat.

Add all ingredients except the chicken stock and orange halves and stir well.

Add the orange halves and chicken stock and set the instant pot to cook on high pressure for 30 minutes.

Let the instant pot do a natural release for 20 minutes.

Shred pork and crisp in a pan or the oven for extra texture.