The Cooking Mawma

1: Pat the pork dry with paper towels and season the pork with salt and pepper.

2: Hit Sauté on the Instant Pot and heat oil. Sear the pork for about 3-4 minutes or until it browns evenly on all sides (you will have to do this in batches). Transfer the seared meat to a bowl and set aside. Press Cancel.

3: Next, pour the beer, orange juice and lime juice into the Instant Pot and use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Stir in the rest of the ingredients and return the pork and any collected juices to the Instant Pot.

4: Close the lid and seal the pot ensuring the valve is in the sealed position. Cook on HIGH pressure for 60 minutes. After the cooking time is done, allow the pressure to release naturally for 15 minutes then release the remaining pressure and open the lid.

5: With a slotted spoon, remove the pork from the pressure cooker leaving the cooking liquid in the pot. Click the Sauté function and reduce the cooking liquid for about 5 minutes then press cancel.

6: Shred pork. Return the meat to the Instant Pot and toss it until well coated with the cooking liquid. Press Cancel to turn off the heat.

7: For an extra char on your pork, put it in a sheet pan in the oven on Broil for a few minutes. Serve with tortillas.