Instant Pot Carnitas

Steps

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1. 1
   Cut the pork shoulder into small cubes.
   ▶ ≈0:00
2. 2
   Season the meat cubes thoroughly with salt and black pepper, ensuring even coverage.
   ▶ ≈0:06
3. 3
   Using the sauté setting on the pressure cooker, melt 2 tbsp of lard until hot.
   ▶ ≈0:20
4. 4
   Sear the pork pieces in batches, being careful not to overcrowd the pot. Sear each side for a couple of minutes until browned, then flip.
   ▶ ≈0:26
5. 5
   Remove the seared meat pieces from the pot and set aside.
   ▶ ≈0:44
6. 6
   Add 1 lb of lard to the pot and allow it to melt, scraping the bottom to deglaze and collect the browned bits.
   ▶ ≈0:50
7. 7
   Return all the seared meat and its juices to the pot.
   ▶ ≈0:58
8. 8
   Add half a cup of evaporated milk, half an onion, 6 garlic cloves, 2 bay leaves, 2 tsp oregano, 1 tsp thyme, half tsp ground cumin, and half tsp rosemary. Mix everything together.
   ▶ ≈1:05
9. 9
   Squeeze in the juice of one orange and add half of the peel.
   ▶ ≈1:32
10. 10
    Cover the pot and ensure the seal is set to sealed. Cancel the sauté setting and switch to pressure cook mode for 30 minutes.
    ▶ ≈1:38
11. 11
    After 30 minutes of cooking, allow the meat to rest for 10 minutes.
    ▶ ≈1:51
12. 12
    Carefully release the remaining steam from the Instant Pot using natural or quick release.
    ▶ ≈1:58
13. 13
    Open the pot and remove the carnitas. Shred or mash the meat into pulled pieces.
    ▶ ≈2:05
14. 14
    Transfer the carnitas to the oven and broil on high for 3 minutes to crisp them up.
    ▶ ≈2:12
15. 15
    Remove from the oven and serve.
    ▶ ≈2:19