Servings: 8

3 to 4 lb. pork shoulder or 2 turkey thighs 3 to 4 lb. pork shoulder or 2 turkey thighs
Salt and pepper Salt and pepper
8 garlic cloves, minced; 8 garlic cloves, minced;
1 tsp. dried oregano; 1 tsp. dried oregano;
2 tsp. ground cumin; 2 tsp. ground cumin;
3/4 cup  orange juice; ¾ cup  orange juice;
2 Tbl lime juice; 2 Tbl lime juice;
1 cup cilantro, finely chopped; 1 cup cilantro, finely chopped;
1 tsp salt 1 tsp salt

Sprinkle meat with salt and pepper and brown the meat on all sides, 3 to 4 minutes per side (Saute setting on Instant Pot).
Sprinkle meat with cumin and oregano after it's browned.
Add the orange juice, lime juice, cilantro, garlic, and ½ tsp more salt.
Pressure cook on "Meat" setting for 30 mins (45 of frozen).
Shred the meat, throwing away any skin, bones, or gristle.
While you shred the meat, simmer the sauce, uncovered, for up to 30 minutes to allow sauce to thicken. Adding a few vegetables (carrots, potatoes, etc.) at this point is a great addition.
Return meat to pot to heat through and coat with sauce. Serve on buns, in tortillas, or over mashed potatoes.

Mix leftovers with hominy and greens for an easy skillet dish.  Mix leftovers with hominy and greens for an easy skillet dish.