Happy Cinco de Mayo! Next year we can go out and tear up the town, but tonight you can celebrate at home with my carnitas recipe.

For the pulled pork:
4 pound (or so) pork shoulder roast, cut into two pieces. I also use pork carnitas in a bag. You can find that at Winco for cheap.
2 tablespoons vegetable oil
3/4 cup pineapple juice, orange juice, chicken stock or water
One 7oz. can chipotle in adobo
1 jalapeno & 1 poblano (pasilla) pepper, diced
2 small cans diced, green chiles
2 limes

Toppings (pick a few!)
Sliced avocado
Sliced radishes
Thinly sliced red or green cabbage
Thinly sliced romaine lettuce
Diced red onions
Chopped tomatoes
Crumbled cotija cheese
Chopped cilantro
Warm tortillas, corn or flour
Lime wedges, for squeezing
Salsa

In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels.

In a glass baking dish, marinate the pork in oil, the spices, half of the adobo (pinch the chipotles to break them up) and fresh squeezed lime juice. Marinate for at least an hour in the fridge.

Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)

Using tongs, lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.

Add the remaining spice rub, peppers and remaining adobo over the pork, then pour the juice, stock or water over the top.

Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 60 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the 60 minutes of actual cooking will begin.

You can either perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. (For stovetop pressure cookers, perform a quick pressure release.) Reserve the cooking liquid.

Pre-heat your oven to 350 degrees

Use tongs to transfer the pork to a baking dish and shred the pork with a couple of forks or your tongs. Add the two cans of diced, green chiles. Ladle some of the cooking liquid over the pork.

Bake for one hour or until the pork is nice and crispy and carnitas like. Add cooking liquid during cooking so the meat doesn’t dry out too much.

Serve it in tacos with the toppings.