Ingredients:
4 pounds skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large brown or white onion, cut into wedges
8 cloves garlic, smashed
2 limes, juiced
2 large oranges, juiced (or 3/4 cup natural orange juice)
3/4 cup coke (Original or Mexican coke is ideal)
2 bay leaves
Directions:
1. Rinse and pat dry pork with a paper towel.
2. In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
3. Place in Instant Pot, cover and cook on high pressure for 45 minutes,
4. Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
5. Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
6. Pour 1 ladle full (about 1 cup) of the liquid from the pressure cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.