Directions

1. In a bowl, combine the garlic, lime zest, lime juice for marinade, orange zest and juice, salt, pepper, oregano, and cumin and whisk together until well combined. Using a paring knife, cut 1-inch-deep slashes into the pork, then transfer to a large mixing bowl or large freezer bag. Evenly pour the marinade over the pork and give it a good mix to thoroughly coat all the pieces and get into all the crevices. If using a bowl, cover with plastic wrap, and if using a bag, seal it and then transfer to the refrigerator to marinate for six hours.
2. After the pork has marinated, set a pressure cooker to the sauté setting on high and add the olive oil. Add three of the six pieces of pork to the cooker, shaking off any excess marinade back into the bowl or bag, and brown for three minutes on each side. Place the browned pieces on a plate and repeat the process with the remaining pieces of pork.
3. Transfer the browned pieces on the plate back to the cooker and add any remaining marinade juices from the bowl or bag into the pot. Put the onion slices on top of the pork and lock the lid. Cook on high pressure for 1 hour and 15 minutes, letting the pressure release naturally when it’s done. Pork shoulder should read an internal temperature of 160°F.
4. Transfer the pork pieces to a serving platter and use two forks to shred the meat. Taste a piece and add more salt and pepper if necessary. Cover with a piece of foil and let rest. Using the simmer function on your cooker, add the second quantity of lime juice and onion slices and simmer them with the juices in the cooker for 10-15 minutes.
5. Taste the juices from the pot and adjust with more salt and pepper if needed. Toss the shredded pork with about a cup of the juices and the simmered onion slices. Serve with lime wedges, cilantro, rice, sweet plantains, and black beans.