Instant Pot Citrus Mojo Pork

Slice the pork shoulder into 6 - 8 pieces and remove any large chunks of fat. Add the whole garlic cloves, oregano, cumin, bay leaf, 1 ½ teaspoon salt and the black pepper. Slice one orange into 4 wedges and add the whole thing. Do the same with both limes. Remove the skin from the onion and slice it into 4 wedges, add it. Add ½ cup of water and stir everything to coat evenly with the spices and salt, settle the pork into the bottom of the pot so it’s touching the water. Close the lid. Set the pressure nozzle to closed.

Cook on high pressure for 55 minutes. When done, manually release pressure and remove lid.

Dice the carrot and celery. Add to a medium pot with fitted lid. Add the 1 cup of rice, ½ teaspoon of salt, and 1 ½ cups of water to a boil. Turn to low and cover tightly. Let this simmer for 17 minutes, then remove the lid and fluff the rice. Cover with a clean kitchen towel and the pot lid on top until ready to serve.

Trim the ends of the beans. Toss with a drizzle of olive oil and a pinch of salt. Roast at 400 degrees or pan sear in a sauté pan until bright green and tender.

Lift the pork from the Instant Pot into a bowl and shred the meat into large pieces with tongs or 2 forks. Strain the cooking liquid from the remaining vegetables and skim fat from the top. Spoon about ¼ - ½ cup of the cooking liquid over the shredded pork.

Serve rice topped with pork and juices. Beans on the side. Warm tortillas in the oven or over a gas burner until pliable. Slice and serve avocado if desired. Slice the remaining orange and serve on the plate.