Name: Carnitas
Total time: 120 min
Yield: 10
Ingredients: 5 Pounds Pork Shoulder (also called Boston Butt); 1/2 Cup Orange Juice; 3/4 Cup Light Spanish Beer (Modelo preferred); 3 Fresh Jalapeños; 1 Head Garlic; 1 Tsp Black Pepper; 1 Tbsp Garlic Powder; 2 Tsp Onion/Shallot Powder (You can also substitute fresh shallots); 3 Tsp Chili Powder; 4 Tsp Salt; 4 Tsp Cumin; 2 Tbsp Dried Oregano; 2 Tsp Olive Oil

Instructions

Cut Meat

Wash all of the meat in the sink before cutting and pat dry with a paper towel. Cut the pork into roughly 3"x3" cubes and place in a large mixing bowl

Rub in Spices

Mix all of the spices together and then rub them into the cubes of meat in the large mixing bowl.

Prepare & Pressure Cook

Take a large instant pot (6 quart), and add the seasoned pork, beer, orange juice, and garlic. Then, pressure cook on high for 50 minutes. After the 50 minutes is done, wait 15 minutes for the pressure to naturally come down a bit and then at the 15 minute mark release the rest of the pressure manually.

Shred Meat

After the pressure cooking is done, take all of the cooked meat out and place it on a large baking sheet. Using two forks, shred all of the meat by pulling it apart. Drizzle/brush in a bit of broth on the top of the tray

Broil Meat

In the oven, broil the meat on high for roughly 5 minutes until it is starting to crisp on the top. Add some more broth from the pot, and then broil for another 5 minutes. Once this is done, the carnitas are ready to eat!