Crispy Instant Pot Pork Carnitas

iwashyoudry.com

Judith Carol Owens

5 lbs. boneless pork shoulder blade roast, trimmed and cut into 3 to 4 inch pieces

2 tsp kosher salt

1 tsp black pepper

1 tsp olive oil

3 tsp ground cumin

2 tsp garlic powder

2 tsp sazon (found in the Mexican aisle)

1 tsp dried oregano

1 tsp chili powder

⅛ tsp cayenne pepper

1 cup reduced sodium chicken broth

¼ cup freshly squeezed orange juice

2 tbsp freshly squeezed lime juice

2 bay leaves

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