Slow Cooker

1. Season the pork with salt & pepper and add to the bottom of the slow cooker.
2. In a small bowl, mix together the mojo ingredients. Pour the mojo on top of the pork.
3. Cook high 4-5 hours or low 8-10.
4. Remove pork from the slow cooker & shred. Place back in slow cooker until ready to serve.

Optional but recommended: Place the pork on a baking sheet (before or after you shred it). Broil the pork in the oven for a few minutes until the meat starts to slightly crisp.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the oil to the pot. Season the pork with salt and pepper. Add the pork to the Instant Pot & sear a few minutes on each side until evenly browned. Remove the pork from the pot.
2. In a small bowl, mix together the mojo ingredients. Pour in the mojo into the Instant Pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the pork back to the pot.
3. Close lid and seal valve. Set high pressure and cook for 15 minutes per pound of pork shoulder or butt. When the cook time is done, let the pressure release naturally.
4. Remove pork from the Instant Pot & shred. Place back in Instant Pot until ready to serve.