Crispy Pork Carnitas

For the Mojo Sauce

1. Blend orange juice, lime juice, jalapeño, garlic, cilantro, oil, sugar, and salt in a blender until mostly smooth but still speckled with herbs. Transfer sauce to a small bowl and set aside.For the Mojo Sauce

For Pork Filling

1. Season pork chunks on all sides with salt and pepper.
2. Click the “Sauté” setting on the pressure cooker and add in oil followed by half of the pork, and sear turning every minute until meat is browned on all sides. Transfer meat to a new plate and repeat with the second half of the meat before turning off the heat.
3. Combine all the meat and the mojo sauce in the pressure cooker, close the lid securely, and set the vent to “Sealing”.
4. Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).
5. Set oven broiler to high heat.
6. Shred the pork with two forks and transfer to a large baking sheet lined with parchment paper using a slotted spoon. Add about a third of the leftover juices evenly on top of the pork and combine.
7. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up.
8. Remove from the oven, then combine meat with half of the remaining juices in the pressure cooker and broil for an additional 5 minutes to get the meat even more crispy.
9. Remove from the oven and add the remaining juices over the pork, and toss to combine.
10. Warm tortillas in the oven and assemble with pork and toppings of choice before serving.