4poundPork shoulder roastalso known as a pork butt (see notes for options)
Instructions
Sour Orange Juice
Combine the sour orange juice, lime juice, and lemon juice together.
Marinade
Mash the garlic, salt and peppercorns into a paste, using a mortar and pestle or a food processor. Stir in sour orange juice, onion and oregano. Let mixture sit for 30 minutes.
Heat olive oil in a 2 quart saucepan until hot but not frying hot. You'll see some movement in the oil. Remove the oil from the heat and quickly AND CAREFULLY whisk the garlic-orange juice mixture until well blended. Let cool before using as a marinade.
Cube the pork roast into large 3 to 4-inch pieces using a sharp knife. Place it in a large bowl and pour the marinade over the pork. Cover and refrigerate for two to twelve hours or overnight.
Place the pork with the marinade in the instant pot. Set the Instant Pot to high for 60 minutes. Allow the instant pot to naturally release for 20 minutes.
Remove lid from the instant pot and shred using 2 forks.
Notes
We used a bone-in pork shoulder roast and removed the meat from the bone for even cooking. We cooked the meat and the bone together in the instant pot for additional flavor.
We've used these same instructions for a 7 lb bone-in pork shoulder.
Number of servings is dependent on the size of the pork roast.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.