Puerto Rican Pork Shoulder

INSTRUCTIONS

1. Puree the orange juice, lime juice, chopped onion, chopped cilantro, chopped garlic, cumin, paprika, oregano, salt and pepper in a blender until smooth.
2. In a large mixing bowl, thoroughly coat the pork with the marinade. Cover with plastic wrap and refrigerate for at least 4 Hours, preferably overnight but up to 24 Hours.
3. Preheat the Instant Pot on the Saute function set for 30 Minutes. When pork is ready to be cooked, shake off excessive marinade and Saute each piece for 5-6 Minutes, or until all sides are browned. Do not crowd the pot and work in batches as necessary.
4. Meanwhile, in a small bowl mix ½ cup of the leftover pork marinade with 1 cup water. Return all browned pork pieces to the Instant Pot with the new marinade mixture.
5. Pressure cook on High for 60 Minutes. Allow 15-20 Minutes of natural release after cooking, then flip the steam valve to quick release any remaining pressure.
6. Remove the pork from the pot and shred with a fork on a serving plate. Meanwhile, reduce the leftover liquid in the uncovered pot on the Saute function for 10-15 Minutes, or until the sauce has reduced in half.
7. Serve the pulled pork with sauce, plantain chips, lime wedges, and rice. Enjoy!