- 1 tablespoon extra-virgin olive oil
- 1 (3½- to 4-pound) boneless pork shoulder, trimmed and cut into 6 pieces
- 8 cloves garlic, minced
- 3 tablespoons chopped fresh oregano
- 2 teaspoons ground cumin
- 1 bay leaf
- Zest & juice of 1 large orange, divided
- Zest & juice of 1 large lime, divided
- 2 teaspoons kosher salt
- 2 teaspoons ground pepper
- ½ cup water
- 1 large yellow onion, sliced
- 1Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
- 2Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
- 3Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
- 4Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.
- To make ahead: Refrigerate for up to 3 days.