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Ingredients – organic when possible:

• 4 lbs boneless pork shoulder or alike – trimmed and cut into 2-inch chunks
• 2 tbsp tallow [or your choice of fat, butter, or oil]
• 12 ounces broth
• 1/2 cup orange juice
• 1/2 fresh lime juice
• 5 cloves of garlic – minced
• 3 tsp Himalayan salt
• 1 tbsp black pepper
• 1 large onion – chopped
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 bay leaves
• *optional* chopped cilantro for garnish

Instructions:

1. Season pork with salt and pepper
2. Turn on instapot saute setting to normal. Add 1 tbsp tallow [or your choice of butter/oil]. Sear pork for 3-4 minutes or until it browns evenly. Flip and cook another 3-4 minutes. Set aside. You may need to do this in batches. Add more tallow when needed. Turn instapot off when finished.
3. Next, pour in broth, orange juice, and lime juice. Scrap the bottom of the pan to remove any stuff bits. Stir in remaining ingredients. Return pork to pot and collected juices.
4. Close lid and seal valve. Cook on high pressure for 60 minutes. Allow a natural release for 15 minutes before releasing pressure.
5. Carefully remove pork from pressure cooker. Turn on saute function and reduce liquid down for a thicker glaze. Season to taste.
6. Leave meat in chunks. Serve over rice, a side of beans, and tortillas. Or shred meat for tacos carnitas. Or serve along side your favorite sides.