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Ingredients:
Ingredients:
4-6 lbs pork shoulder (trimmed of excess fat)
1 Tbsp garlic powder
1 Tbsp Cumin
2 tsp Oregano
2 tsp salt
1 tsp Basil
1 tsp Chili powder
1 tsp Paprika
1 tsp black pepper
2-3 Bay Leaves
2 Oranges
1 Lime
1 cup Water
Directions:
Directions:
Combine dried spices and mix in a small bowl.
Cut pork into 2 inch chunks and toss with spice mixture - massage into the meat.
Add Bay Leaves
Halve both oranges and lime, squeeze juice over pork chunks and drop rind into pot.
Add 1 cup of water and seal pressure cooker.
Bring the pressure cooker up to pressure over high heat. Once at pressure, reduce heat to low and cook for 45 min.
Remove from heat and let pressure dissipate for 15 min. then release any remaining pressure.
Carefully remove and discard the orange and lime rinds.
Remove pork chunks to a platter and let cool till you can comfortable shred the meat.
Ladle pork juice over shredded pork to taste.
Notes:
Notes:
To crisp up the carnitas, place carnitas in a sheet pan and run under broiler for 3-5 minutes until tips are browned and slightly crisp.
Serve with warm tortillas, pickled red onions, and other toppings of choice (guacamole, sliced avocado, cheese, sour cream, fresh salsa).
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