Pork Carnitas

Toss pork shoulder with salt, cumin, oregano and black pepper.

Set the Instant Pot to Sauté, heat vegetable oil and brown seasoned pork in 2 batches, about 4 minutes each. Turn off Sauté.

Add onion, garlic, orange juice, lime juice, water and bay leaf, scraping up the browned bits. Lock the lid and cook on HIGH pressure for 40 minutes, then let the pressure release naturally for 15 minutes.

Lift out the pork and shred with two forks. Discard the bay leaves and onion, skim the fat and keep the juices.

Spread shredded pork on a sheet pan, drizzle with a ladle of the juices and broil on the top rack until the edges are browned and crisp, about 5 minutes. Or crisp in batches in a hot dry skillet.

Serve crispy carnitas in corn tortillas with salsa, chopped onion and cilantro.