Pork Carnitas

1. Chop roast into 4 equal-size sections.
2. Place roast pieces in the bottom of your Instant Pot/pressure cooker, or slow cooker.
3. Add salt, cumin, garlic powder, chili powder, dried herbs, orange juice, and lime juice.

Instant Pot

1. Cover and turn lid to locked position. Turn vent valve to sealed position. Set to PRESSURE COOK or MANUAL for 60 minutes.
2. When cook time is up, allow to depressurize naturally for 10 minutes, then turn vent valve to the VENT position. Remove lid once float valve has dropped.

Slow Cooker

1. Cover and cook on low for 8 hours or on high for 4 hours.

The final step

1. Once your pork has finished cooking, transfer it to a large bowl (save the juices from the pot!) and shred with two forks.
2. Drizzle a large skillet (cast iron is my preferred for best results but another frying pan will work just fine) with oil and bring to medium-high heat.
3. Add shredded pork and sear for a couple of minutes until edges begin to crisp up. Pour 1 cup of the reserved juices over the pork. Continue to cook 3-4 minutes longer until liquid reduces and the pork is nice and crisp on the edges. (Depending on the size of your skillet you may need to do this in batches, use a fresh scoop of juices for each batch).
4. Serve plain or use for tacos, bowls, burritos enchiladas quesadillas - the possibilities are endless. Enjoy!