Pressure-cooker carnitas tacos

Season the shoulder with the salt, cumin and oregano and let it rest for 10 minutes while you chop the onion and crush the garlic.

• Heat the oil in the open pressure cooker over high heat.
• Brown the cubes in two batches, about 3 minutes per side, without stirring too much.

• Return all the meat to the pot.
• Add the onion, garlic, bay leaves, the juice of the oranges and the juice of 1 lime.
• Close the lid and, once it reaches pressure, cook for 20 minutes over low heat.

• Release the pressure.
• The meat should be so tender that it shreds with a fork.
• Remove the onion and bay leaves.

• Put the open pot over high heat and reduce the liquid for 5 minutes, until it becomes a thick, glossy base.
• Shred the meat right there, with two forks.

Spread the meat in a wide, very hot skillet and let it brown for 4 to 5 minutes without stirring, until the edges are crisp.

Warm the tortillas in a dry skillet, assemble the tacos and serve with red onion, cilantro, cheese and wedges of the remaining lime.