My son slow cooks his carnitas in fat, I prefer this version submersed in beef broth. It has less fat but is just as flavourful.

INGREDIENTS:

• 1.25 grams cubed pork shoulder, large fat sections removed (measured after cut)
• 1 tablespoon salt
• 1 tablespoon dried oregano
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 teaspoon beef better than bouillon
• 2 oranges (zest from 1, juice from both – about 1 cup)
• 2 limes (juiced)
• 1 onion, coarsely chopped
• 3-4 garlic cloves, minced
• 1-2 cups beef broth (enough to cover)

DIRECTIONS

1. Cut pork into 1-2 inch cubes, heavy fat removed
2. Mix dry seasonings in a small bowl.
3. Season pork well on all sides.
4. Heat olive oil in instant pot, saute meat until browned (in batches)
5. Add orange juice/lime juice to deglaze
6. Add 1 teaspoon better than beef bouillon and stir until dissolved
7. Turn off saute
8. Return meat to pot
9. Add garlic and zest, mix with meat
10. Add onion on top
11. Add enough beef broth to just cover
12. Cover and cook under pressure 30 minutes, slow release 15 minutes

When finished, remove meat and shred. Set instant pot to saute and boil down drippings to a sauce (it takes 30-40 minutes).

When ready, saute meat or put under broiler. Serve with sour cream, tomatoes, sauce, tex mex cheese, lime wedges, diced white onions, salsa.

Goes will with coleslaw.