Yield: 4 to 8 Servings

adapted from  damndelicious

• 1TBS canola oil
• 1(2-4lb) boneless pork shoulder, excess fat trimmed and cut into 2-inch chunks
• 12oz pilsner or lager beer or water
• ½cup freshly squeezed orange juice
• ¼cup freshly squeezed lime juice
• 6cloves garlic, chopped
• 2tsp dried oregano
• 2tsp chili powder
• 1½tsp ground cumin
• 1½tsp kosher salt
• ½tsp freshly ground pepper
• Special Equipment: Instant Pot

Set a 6-qt Instant Pot to the high SAUTÉ setting. Add oil and heat until shimmering. Working in two batches, add pork and cook until evenly browned, about 3-4 minutes.

Stir in beer, orange juice, lime juice, garlic, oregano, chili powder, cumin, salt and pepper. Seal Instant Pot and set to MANUAL HIGH pressure for 30 minutes. When finished cooking, quick-release pressure.

Remove pork from the Instant Pot and shred the meat using two forks; season with salt and pepper, to taste, if needed.

OPTIONAL: Preheat oven to broil. Place pork onto a baking sheet and broil until crisp and crusted, about 2-3 minutes.

Serve immediately.
Serve with: