Step 1

Cut the pork shoulder into large 4-inch chunks and place in a large bowl.

Step 2

Add salt, cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper. Toss together until the meat is fully coated.

Step 3

Add the lime juice and chicken broth to the pressure cooker.

Step 4

Add the pork, then lock the lid and seal the steam release vent.

Step 5

Pressure cook on high for 40 minutes, then let the pressure naturally release for 15 minutes.

Step 6

Manually release the remaining pressure by opening the steam release vent.

Step 7

Open the lid and shred the meat with two forks. Serve immediately or make the carnitas crispy by following the remaining instructions.

Step 8

To crisp up the carnitas, transfer the shredded meat to a large baking sheet with about 1/3 cup of the juices. Place under an oven broiler for 5 minutes, stir, and broil for 5 more minutes.

Step 9

Mix in freshly chopped cilantro and lime juice. Serve in tacos, gorditas, tostadas, burrito bowls and salads.