Pressure Cooker Mexican Carnitas

Directions

• Place pork in a 6-qt. electric pressure cooker. Season with salt and pepper; sprinkle with garlic and cilantro. Squeeze juice from the oranges and lemon over the meat.
• Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release according to manufacturer's directions. With a slotted spoon, remove meat and drain well on paper towels. Pour cooking liquid into a glass measuring cup and let fat rise to the surface. Skim fat from surface and place in the cooker insert; discard remaining cooking liquid.
• Select saute setting and adjust for high heat. Add enough canola oil or bacon drippings to measure 1/2-in. depth. When hot, add pork, in batches, and fry until dark golden brown and crisp. Remove and keep warm. Repeat with remaining pork.
• Serve warm in tortillas with toppings of your choice.
  Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crisp and brown. Serve as directed.