Cuban Pork Carnitas (Pressure Cooker)

After owning an InstantPot for nearly 3 years, I finally shook the childhood memories of 'Be Careful!' and struck up the courage to start using the Pressure Cooker functionality on it. This recipe (originally from the NYT, but marginally tweaked) quickly became part of our regular rotation - it's remarkably flexible, which you can serve as carnitas tacos, or can serve over rice in whole chunks - either way, the flavor profile of this is OUTSTANDING! If you don't own a pressure cooker, make in the slow cooker for 8 hours on low. 

Time: 
Prep & Marinade: 20 minutes (and 2-8 hours marinade, up to overnight) 
Cooking: In pressure cooker, ~1 hour 

Ingredients: 

• 8 garlic cloves
•  Juice of 1 grapefruit (about 2/3 cup) or 2/3 cup of Orange Juice (store Bought or natural) 
•  Finely grated zest and juice of 1 lime
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon light brown sugar
• 1 tablespoon fresh oregano leaves
• 2 teaspoons ground cumin
• (Adobo) 1/2 tsp Adobo - I use homemade. 
• 1 ½ tablespoons kosher salt, plus more to taste
• 1 4- to 5-pound boneless pork shoulder, fat cut off and cut into 4 pieces (for carnitas, cut into bit size if serving as chunks)
• 1 bay leaf
• For Serving: Chopped Cilantro, Lime Wedges, Hot Sauce, Avocado (mashed) or Tomato Salsa 

Instructions

1. Prepare the marinade (you'll want to have it in the marinade at least 2 hours, up to overnight): Combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt in a blender (or mince the garlic and whisk together). Add the pork and stir until the pork is evenly coated. Marinate for 90 minutes at room temp or in the refrigerator up to overnight. 
2. When ready to cook, use remaining EVOO and heat the pressure cooker over medium-high heat. Remove the pork and shake off marinade and then brown the pork (in batches if needed).
3. When all the pork is browned, add marinade and the Bay Leaf into the Pressure Cooker (or Slow Cooker is using). Set the pressure cooker to high, and cook for 50-60 minutes. Let the pressure release naturally.
4. Remove pork from sauce. If you have time, let the sauce cook and remove any fat left. If the sauce taste is too bland for your liking, do what we usually do - boil down about 1/3 to concentrate the flavors. 
5. Serve over rice or with tortillas. We tend to top it with picked onions, smashed avocado, chopped cilantro and some of the juice. 

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As they say in my home country, Buen Provecho! Let me know what you think in the comments below.