4 pounds pork shoulder pork shoulder or butt

1 cup orange juice 1 cup orange juice and the rinds

³/₁₀ cup lime juice 2 large limes

2 ounces tequila

1 cup beer and/or chicken broth, and/or coca-cola

1 garlic head

¹/₂ tablespoon cumin

¹/₄ tablespoon oregano

laurel leaves a few laurel leaves

¹/₄ tablespoon thyme

¹/₄ tablespoon marjoram if available

1 onion cut into big pieces

¹/₂ tablespoon salt

¹/₂ tablespoon pepper

¹/₈ cup milk optional

Cut the pork into 5-10 cm pieces

(Optional) Brown the meat on all sides, saving the juices

Set the meat with all of the ingredients on the Instant Pot, the liquid should cover almost all the meat

Lock the lid and cook for 30 minutes on manual/high, and let it cool down with natural pressure release (15-20 mins) before opening.

Check that everything is cooked and soft, if not, cook for another 15min

Set the meat onto a baking sheet. Shred it and spreading it, make sure to leave some big pieces as not to dry the meat. (See picture)

Reduce the broth until it’s half (or less) this can be used to moisten the meat at the end.

Set the tray under the over broiler (8 cm from the heating element) for about 10 min, tossing halfway through, to crisp up the meat.