Instant Pot Crispy Carnitas

, 1 h 5 min, 6 to 8 servings

Pressure-cooked pork shoulder, shredded and crisped under the broiler, finished with citrus-cumin mojo sauce.

prepPreheat oven broiler to high heat
6 cloves garlic, minced	Whisk mojo sauce		Add mojo, pressure cook 30 min, natural release 15 min	Shred pork, transfer to baking sheet	Broil with 1/3 juices 4–5 min until edges crisp	Broil with 1/2 remaining juices 5 min more	Top with remaining juices, cilantro & serve
120 ml fresh orange juice
60 ml fresh lime juice
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1 (4–5 pound / 1.8–2.3 kg) lean boneless pork roast, cut into 2-inch chunks with excess fat trimmed	Season pork with salt & pepper	Sauté pork in batches until browned
fine sea salt
freshly-cracked black pepper
1 tablespoon avocado oil or olive oil
240 ml beer or chicken stock
chopped fresh cilantro, diced white or red onion, and/or fresh salsa (for serving)

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