30-Minute Carnitas

If your pork butt is bone-in, remove the bone. Cut the pork into large 2-3 inch cubes.

Place the pork cubes on a sheet pan. Drizzle with olive oil and season generously with garlic powder, onion powder, cumin, Mexican oregano, coarse black pepper, and coarse salt. Toss to coat all pieces evenly.

Set your pressure cooker to the 'Sauté' or 'Sear' function on high heat. Add about half of the lard to the pot to melt.

Working in batches, sear the pork cubes on all sides until nicely browned. Remove the seared pork and set aside.

Return all the seared pork to the pot. Add the remaining lard, the bottle of Mexican Coca-Cola, the halved white onion, garlic cloves, bay leaves, thyme, and rosemary.

Squeeze the juice from the orange halves into the pot, then drop the squeezed halves in as well.

Secure the lid on the pressure cooker, set the valve to 'Sealing', and cook on high pressure for 30 minutes.

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.

Carefully remove the pork from the pot and place it in a large bowl or on a sheet pan. The meat should be fall-apart tender. Shred it using two forks or your hands.

For crispy carnitas, spread the shredded pork on a sheet pan. Drizzle with a few spoonfuls of the cooking liquid from the pot. Broil in the oven for 3-5 minutes, or until the edges are brown and crispy.

Serve the carnitas warm on corn tortillas with your favorite toppings like diced onion, fresh cilantro, avocado salsa, and a squeeze of lime.