Combine all marinade ingredients in a medium mixing bowl. Cut 1’’ wide, 1’’ deep slits into the top of the pork shoulder. Place shoulder in a large bag (I used an oven roasting bag) and pour in the marinade. Carefully try to push all of the air out and cover the shoulder completely in the marinade before sealing or tying the top of the bag. Allow pork to marinate overnight (or 6 hours.)

Set your Instapot to manual, high pressure, and set the timer for 90 minutes. Place the chicken or pork stock inside, then place in the pork shoulder with the remaining marinade. Lock the lid on and let it do its thing! When the time is up, allow the pressure to release naturally, giving the pork more time to marinate—this will take a bit longer than doing the manual release, but give it time. Reserve 1-2 cups of the remaining juice from the pork for later.

When the pressure cooker has naturally released, remove the pork from the pot and move to a rimmed baking sheet. Set broiler to 550 degrees F. Place the rack 2 levels under the broiler. Place the pork in the oven and allow to brown and caramelize for 2-3 minutes per side.

To serve, remove pork and shred with a fork in a large baking dish. Add as much cooking liquid as you desire. I did about 1 1/2 cups.

Enjoy in tacos, tamales, or other Mexican favorites!