30-Minute Carnitas Tacos

Season the pork shoulder chunks generously with the carnitas seasoning mix, rubbing to coat all sides.

In a pressure cooker set to a sauté function, melt half of the pork lard.

Sear the pork chunks in the hot lard until golden brown on all sides. Work in batches if necessary. Remove the seared pork and set aside.

Add the remaining pork lard to the pot, then return all the seared pork.

Pour in the Mexican cola and add the bay leaves.

Secure the lid and pressure cook for 30 minutes.

Once cooked, carefully release the pressure and remove the pork from the cooking liquid.

Spread the cooked pork on a baking sheet and lightly shred with tongs.

Ladle some of the cooking liquid over the pork.

Place the baking sheet under the broiler until the pork is nice and crispy on the edges.

Heat the corn tortillas in a hot pan, using a little of the leftover cooking liquid (the fat) for extra flavor.

Assemble the tacos by placing a generous amount of crispy carnitas on each warm tortilla.

Top with chopped onion and cilantro, a drizzle of cilantro lime crema, and a spoonful of chili crisp.