Carnitas

In a small bowl, combine chili powder, ground cumin, dried oregano, smoked paprika, salt and pepper. Mix well and set aside.

• chili powder: 2 tbs
• ground cumin: 1 tbs
• dried oregano: 1 tbs
• smoked paprika: 1 tbs
• salt
• pepper

Place onion and garlic into the bottom of the instant pot. Next, add the pork shoulder on top and sprinkle the spice mixture evenly over the pork. Finally, pour in orange juice, lime juice and chicken broth.

• onion: 1
• garlic: 4 cloves
• pork shoulder: 3.5 lbs
• orange juice: 1 cup
• lime juice
• chicken broth: ¼ cup

Cook on high pressure for 45 min . Afterward, let the pressure release naturally for 15 min and then release any remaining pressure.

Transfer the pork from the pot to a baking sheet and shred.

Turn the oven to broil and place the shredded pork in the oven for 5-7 min until cripsy.