Instapot Carnitas

• 14.5 pounds Pork Butt/Shoulder
• 3 tablespoons Cumin
• 3 tablespoons Oregano
• 2 tablespoons Garlic Powder
• 1 tablespoon Chili Powder
• 1 tablespoon Basil
• 1 tablespoon Coriander
• 1 tablespoon Kosher Salt
• 1 tablespoon Black Pepper
• 2 bottles Beer
• 2 cups Orange Juice
• 1/4 cup Olive Oil

1. Combine all spices, mix well, and divide in half.
2. Chunk pork into large fist size pieces.
3. Using Saute mode and working in batches, generously olive oil, salt and pepper chunks. Brown all sides thoroughly.
4. Pour 1 beer and 1 cup of orange juice into the pot. Brush sides and bottom picking up any brown bits.
5. In two layers, return half of the meat to the pot, seasoning each thoroughly with 1/4 of the seasoning.
6. Cook under pressure for 80 minutes.
7. Allow to cool, pick out fat and store with cooking juices.

shoulder, cumin, oregano, garlic, chili powder, basil, coriander, kosher salt, black pepper, bottles, orange juice, olive oil

Taken from www.epicurious.com/recipes/member/views/instapot-carnitas-5c86aa417443355d547298fc (may not work)