Instant Pot Carnitas

Ingredients

1 yellow onion, chopped

6 garlic cloves, minced

2-4lb pork butt

Sauce mixture:

2 fl oz beer or stock (about 60g)

2 fl oz pineapple juice (about 63g)

2 tbsp chipotles in adobo (equal mix sauce and peppers)

2 tsp cumin

1 tsp oregano

Juice of 1/2 lime

1 tsp salt

Black pepper

Finishing:

Juice of 1/2 lime

Directions

Turn cooker on Saute - High mode and allow to preheat (display will say HOT). Saute onion until softened. Add pork and saute until browned, then flip and brown other side. Add garlic and continue to saute for about a minute.

Combine all sauce ingredients and add to inner pot.

Seal pot with lid and switch to Pressure Cook - High for 75 min (add 10min for each additional pound past 2lb). When finished, allow natural release (if time permits), remove pork and switch cooker to Saute - Low mode to cook down sauce, about an hour (mode will need to be reset after 30 min) or transfer to saucepan to cook down on stove, stirring occasionally. When finished, sauce will be relatively thick and reduced at least fourfold in volume. Add reserved juice of 1/2 lime to sauce.

Shred pork into large chunks and either add back to pot to toss with sauce, or pour sauce from pot into the vessel the pork has been shredded in. Optionally, broil chunks until crisp.