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1. Pat the pork shoulder dry and toss in a large bowl with the kosher salt, ground cumin, dried Mexican oregano, chili powder and black pepper until evenly coated.
1.5 kg Boneless pork shoulder, cut into 5 cm chunks,
2 tsp Kosher salt,
2 tsp Ground cumin,
2 tsp Dried Mexican oregano,
1 tsp Chili powder,
0.5 tsp Black pepper
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2. Set the Instant Pot to Sauté on high and heat the lard. Brown the pork in two batches for 3-4 minutes per side until golden, then return all pork to the pot.
2 tbsp Lard or vegetable oil
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3. Tuck the white onion quarters, smashed garlic cloves and bay leaves among the pork, then pour in the orange juice and lime juice, scraping up any browned bits from the bottom of the pot.
1 piece White onion, quartered,
6 clove Garlic cloves, smashed,
2 piece Bay leaves,
2 piece Orange, juiced,
2 piece Lime, juiced
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4. Lock the lid, seal the vent and pressure cook on high for 45 minutes. Allow a full natural release for 15 minutes, then quick release any remaining pressure.
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5. Heat the broiler on high with a rack 15 cm (6 in) from the element. Discard the bay leaves and onion quarters, then transfer the pork to a rimmed baking sheet and shred roughly with two forks.
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6. Spoon about 0.5 cup of the cooking liquid over the pork, then broil for 5-7 minutes until the edges are crisp and browned. Toss, spoon over a little more liquid and broil another 3-5 minutes for extra crispy edges.
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7. Warm the corn tortillas in a dry skillet over medium-high heat for 30 seconds per side. Fill with carnitas and top with fresh cilantro and diced white onion. Serve with lime wedges and spoon over extra cooking liquid if desired.
12 piece Corn tortillas, for serving,
0.5 cup Fresh cilantro (garnish),
0.5 piece White onion, finely diced (garnish),
2 piece Lime wedges (garnish)
