Ingredients

• 4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
• 3 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
• Oaxaca or mozzarella cheese

Directions

1. Rinse and pat dry pork with a paper towel.
2. Cut pork into cubes
3. In an Instant Pot, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
4. Cover and cook on high pressure for 45 minutes
5. Remove pork and shred with fork and add back to liquid
6. Refrigerate overnight and reheat the next day for best flavor
7. When ready to serve, place shredded pork under a broiler or the top rack of a preheated 450°F toaster oven and cook until the surface is crisped. Roughly 6-8 minutes.
8. Serve on a tortilla with diced onions, Oaxaca cheese and cilantro